Emprimir
Correo Electrónico
 |
Ingredientes
- Crust: You can use a purchased crust – but it won’t save any time…
- 2/3 cup warm water, 105 – 115F, hotter will kill the yeast
- 1 pkg (2 tsp) active dry yeast fast acting if you can get it
- 1/2 tsp sugar – you need this to ‘feed’ the yeast
- 1/2 tsp salt – you need this to ‘control’ the yeast
- 1 tbs olive oil
- 2 cups flour
- Topping:
- 2 – 3 large red onions (24oz, 720gr)
- 1 tbs olive oil
- 1 tbs butter
- 1 tsp dried savory
- 1 tsp dried thyme
- 2 bay leaves (laurel)
- 1/4 cup chicken stock
- 12 – 15 anchovy filets, drained one small tin (2oz, 60gr) of anchovies in oil or brine – if oil, drain well, if brine, rinse and drain
- 20 – 25 black, dry-cured olives these are normally dry-packed and wrinkly, get pitted if possible
- 4 – 5 oz (150gr) feta cheese buy a chunk and cut it into small cubes, 1/4″ (.6cm)
- Truffle oil optional
View Full Recipe at Thyme for Cooking, the Blog
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1164g | |
| Calories 1549 | |
| Calories from Fat 380 | 25% |
| Total Fat 43.19g | 54% |
| Saturated Fat 11.84g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 1496mg | 62% |
| Potassium 1255mg | 36% |
| Total Carbs 254.7g | 68% |
| Dietary Fiber 15.6g | 52% |
| Sugars 34.04g | 23% |
| Protein 36.11g | 58% |
%20to%20rise,%20if%20possible.%3C/p%3E%3Cp%3EIf%20making%20by%20hand%20put%20yeast%20in%20large%20bowl%20along%20with%20all%20of%20the%20rest%20of%20the%20ingredients%20minus%201/2%20cup%20flour.%3C/p%3E%3Cp%3EStir%20to%20combine.%3C/p%3E%3Cp%3EPut%20remaining%20flour%20on%20work%20surface,%20add%20dough%20and%20kneed%20until%20smooth%20and%20elastic%20%E2%80%93%20about%2010%20minutes.%20As%20remaining%20flour%20is%20incorporated%20dough%20will%20become%20less%20sticky.%3C/p%3E%3Cp%3EPut%20in%20warm%20place%20to%20rise.%3C/p%3E%3Cp%3EAfter%20dough%20has%20doubled%20in%20size,%20about%2030%20minutes,%20punch%20down.%3C/p%3E%3Cp%3ELightly%20butter%20a%20pizza%20pan%20or%20large%20baking%20sheet.%3C/p%3E%3Cp%3ERoll%20dough%20out%20with%20a%20rolling%20pin%20as%20best%20you%20can.%20%20Then%20put%20on%20pan%20and%20stretch%20it%20to%20fit,%20patting%20it%20out%20with%20your%20fingers.%20%20If%20it%20keeps%20springing%20back%20wait%20a%20few%20minutes.%20%20%20Try%20not%20to%20put%20any%20holes%20in%20the%20crust.%20%20You%20are%20now%20ready%20to%20assemble.%3C/p%3E%3Cp%3ETopping:%3C/p%3E%3Cp%3ESlice%20onions%20about%201/4%E2%80%B3%20(.6cm)%20thick.%3C/p%3E%3Cp%3EHeat%20butter%20and%20oil%20in%20large,%20nonstick%20skillet%20over%20medium-high%20heat.%20%20Add%20onions%20and%20saut%C3%A9%20until%20they%20become%20soft,%20stirring%20frequently.%3C/p%3E%3Cp%3EAdd%20herbs%20and%20stock,%20cover,%20reduce%20heat%20to%20low%20and%20simmer%2020%20minutes,%20until%20very%20soft.%3C/p%3E%3Cp%3EUncover,%20turn%20heat%20up%20to%20medium-high%20and%20continue%20cooking%20until%20volume%20of%20onions%20has%20reduced%20by%20half%20and%20liquid%20has%20evaporated.%3C/p%3E%3Cp%3EReduce%20heat%20if%20they%20start%20to%20cook%20too%20hard%20and/or%20brown.%20%20We%20are%20not%20caramelizing%20these.%20%20Cooking%20time%20should%20be%20about%2045%20minutes,%20total.%3C/p%3E%3Cp%3EWhen%20done,%20turn%20off%20heat,%20remove%20bay%20leaves%20and%20keep%20warm%20if%20not%20using%20immediately.%3C/p%3E%3Cp%3ETo%20assemble:%3C/p%3E%3Cp%3ESpread%20onions%20evenly%20over%20crust.%3C/p%3E%3Cp%3EArrange%20whole%20anchovies%20on%20top%20of%20onions.%3C/p%3E%3Cp%3ETop%20with%20whole%20olives%20and%20feta%20cubes.%3C/p%3E%3Cp%3EBake%20at%20450F%20(225C)%20for%2020%20%E2%80%93%2025%20minutes,%20until%20crust%20is%20golden%20brown.%3C/p%3E%3Cp%3ERemove%20from%20oven,%20drizzle%20with%20truffle%20oil%20if%20you%20have%20it,%20slice%20and%20serve.%3C/p%3E%3Cp%3ESome%20initial%20thoughts%20on%20being%20back%20in%20the%20US:%3C/p%3E%3Cp%3EThe%20political%20climate%20is%20not%20nearly%20as%20acrimonious%20as%20my%20Facebook%20feed%20would%20have%20me%20believe%E2%80%A6..%3C/p%3E%3Cp%3EBut%20it%E2%80%99s%20much%20more%20acrimonious%20than%20it%20was%20when%20we%20left%2015%20years%20ago.%3C/p%3E%3Cp%3EMore%20drivers%20are%20using%20the%20left%20lane%20on%20the%20motorway%20for%20passing%20rather%20than%20cruising.%3C/p%3E%3Cp%3EThe%20yogurt%20section%20in%20the%20supermarkets%20is%20about%2030%25%20of%20what%20it%20is%20in%20France.%20Almost%20all%20of%20the%20yogurt%20is%20nonfat,%20light,%20fat-free,%20sugar-free%20or%20all%20of%20the%20above.%20The%20only%20container%20of%20regular%20yogurt%20I%20could%20find%20came%20in%20a%2032oz%20(960gr)%20size.%20And%20all%20of%20the%20Greek%20yogurt%20is%20made%20from%20cow%E2%80%99s%20milk;%20none%20from%20sheep%E2%80%99s%20milk.%3C/p%3E%3Cp%3EIf%20all%20of%20the%20food%20is%20nonfat%20why%20are%20the%20people%20not%20also,%20um,%20not-fat?%3C/p%3E%3Cp%3EStrangers%20talk%20to%20strangers%20in%20shops%E2%80%A6.%20It%E2%80%99s%20a%20little%20disconcerting%20but%20interesting.%3C/p%3E%3Cp%3EProduce%20in%20the%20supermarkets%20is%20prettier,%20but%20there%E2%80%99s%20a%20lot%20less%20of%20it%20and%20it%E2%80%99s%20more%20expensive.%3C/p%3E%3Cp%3EBut%20there%20is%20lots%20and%20lots%20of%20convenience%20foods%20%E2%80%93%20okay,%20that%20part%20is%20the%20same.%3C/p%3E%3Cp%3ENow%20I%20have%20to%20go%20do%20more%20shopping.%3C/p%3E%3Cp%3ELast%20update%20on%20September%205,%202014%3C/p%3E){kind=link}