So this Sunday, I went down a savory path. I was inspired by that deconstructed vichyssoise pizza over at The Arugula files, so my mind was already turning to pizza. And as I was flipping thorough “Barefoot In Paris,” Ina Garten’s Paris-themed cookbook, I spotted a recipe for Pissaladière. Also called “Provencal Pizza,” it consists of a flatbread topped with sauteed onions, garlic, olives, and anchovies. It looked perfect.
Now, I am an adventurous eater, but eating plain anchovies on pizza is too much for me (even the anchovy-topped pizza at 2Amys isn’t to my taste – and I trust in their ingredients). So I skipped them, and just had the olives and onions. I wasn’t able to find really good quality olives in the Giant (surprise, surprise), so I settled for regular Kalamata’s. They were fine, but I bet a really nice oil-cured olive would have been better. The onions, however, were fabulous – you cook them over the stove before placing them on the pizza, and they go all soft and sweet and silky.
The crust, however, was a little disappointing. I usually love Ina Garten’s recipes – especially for baked items – but the crust was a little too bready, yeasty and soft for my taste. I know that part of it is my oven, but I also think the recipe is over-leavened – an entire packet of yeast to two cups of flour seems like a lot to me. I think I still prefer The Bread Bible’s pizza crust – even in my crappy oven, it still turns out light, airy, and crispy.
Still, the sweet streak has been broken, thank goodness. And this was a lovely savory recipe to break it with.