Provencal Pizza

Made With Your Own or Store-Bought Toppings

Martha Holmberg, Puff, Chronicle Books (2008). Reprinted with permission.

Provencal Pizza

Made With Your Own or Store-Bought Toppings

Martha Holmberg, Puff, Chronicle Books (2008). Reprinted with permission.

This recipe is from Puff, a book by Martha Holmberg and photographs by Ngoc Minh Ngo, and is from the chapter devoted to what she calls "big first courses and main dishes." 

She notes that this "pizza" is "easy to make, so serve big squares of it for dinner on nights when you're short on time."  Holmberg explains that she originally created the recipe to use leftover ratatouille, but that you can equally use prepared caponata, Greek eggplant spread, roasted red peppers or other pre-cooked vegetables like caramelized onions or grilled zucchini.

Her one proviso:  don't overload the crust or else it will get soggy.

Ingredients

Directions

  1. Heat the oven to 400° F.
  2. On a lightly floured counter, roll the pastry into an 11-by-15-inch rectangle. Slide it onto a baking sheet and prick all over with a fork.
  3. Moisten the perimeter with a little water and fold up the edge to create a 1/2-inch border.
  4. Spread the ratatouille evenly over the pastry. Distribute the tomatoes, feta, olives, and sun-dried tomatoes on top.
  5. Bake for about 18 minutes, then arrange the anchovies in a neat pattern on top and sprinkle with the Parmesan.
  6. Continue baking until the pastry is puffed around the edges and golden brown (check the underside, too), another 4 to 5 minutes.
  7. Slide onto a cutting board, immediately brush the edges with some olive oil (if using), and sprinkle with the basil.
  8. Cut into squares and serve slightly warm.

Category

Tags

Hors d’oeuvresPizzaPuff Pastry

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