This onion tart is based on the French Pissaladière tart from Nice that is made with pizza dough. It’s delicious for dinner with a crispy green salad. You can put more or less of the onion mixture on depending on your taste. The Niçoise like a lot of onion, I like it both ways…btw if you press on pizza dough below it will take you straight through to the dough recipe.
This pizza recipe looks great, and best of all it tastes great too. The aubergine works really well cooked this way and becomes creamy and slightly sweet. The flavour of the mozzarella is boosted with a bit of parmesan and the red onion… once prepped the pizza takes about 6 minutes to cook… so if you are entertaining you can prepare them in advance and bung them in the oven just before you want them. Brilliant with a green salad and a glass of Italian red wine.
For the links to my pizza dough and sugo just click on them and it will take you to the recipes.
This pizzetta has it all… parmesan, truffle oil, porcine mushrooms and mozzarella with touch of fresh sweetness from the pea shoots. It’s an Unami fest… They are perfect for a date night or a dinner party as they are super easy to make and really tasty.
On holiday in the South of France we tried the traditional Niçoise socca for the first time and couldn’t believe how delicious it was. It’s crispy and pancakey like a pizza and it really lends itself to all the flavours of a pizza or a sandwich, because like bread it’s a blank canvas. It’s also gluten free and made with chick pea flour so it’s high is protein. If you make small ones they could be fantastic as gluten free canapé bases… just sayin’. They are really easy to make, too… and my new store cupboard staple.
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Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.
Serves 1.
Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 small handful of grated block mozzarella
1 small handful of finely grated Parmesan
Zucchini very finely sliced
Half a red chilli, de-seeded and finely sliced
Olive oil
4-6 mint leaves finely chopped
Who’d have thought potato would work on a pizza? But it really does, particularly with the rosemary. Taken from the Polpo cookbook this recipe is easy and quick to make.
Serves 1.
Ingredients:
1 ball of pre-made dough (see pizzetta dough recipe)
1 or 2 small waxy potatoes (pink fir)
1 tablespoon cream cheese
1 small handful of grated block mozzarella
A few sprigs of fresh rosemary
Olive oil
Salt
Taken from the Polpo cookbook, pizzettas are simple and quick to make. This recipe redefines pizza as there is no tomato or garlic and they are unbelievably delicious.
Serves 1.
Ingredients:
1 ball of pre-made dough, the recipe is in the list of recipes in the blog menu under P for Pizza Dough
1 small handful of cheap grated block mozzarella
1 small handful of finely grated Parmesan
Quarter of a small red onion, very thinly sliced
A sprinkling of fresh thyme leaves (not the stalk)
Pepper
Olive oil
This pizza dough is from the Polpo cookbook and it can be made in advance and frozen in balls. If you do freeze them, make sure they are frozen separately then bagged up once frozen. Thaw thoroughly before using., it only takes an hour or so, depending on the size of the ball. You can use two balls if you are making pizza or one for a pizzetta. It’s brilliant for making fresh flatbreads and Manouche too.
Ingredients:
1 x 7 g sachet of fast acting yeast
300 ml tepid water
500 g strong white flour (but you can use any plain flour if that’s all you have)
2 teaspoons of fine salt
2 tablespoons extra virgin olive oil
