A new take on the Niçoise classic – pissaladière. No anchovies in this one, but still plenty of caramelized onions, that are joined by sunny squash, a bit of cheese, and hazelnuts.
Pissaladière is a savory bread similar to, but thinner than a focaccia. The pissaladière is now most often served as an appetizer or an accompaniment to aperitifs, but, in the past, it was traditionally cooked and sold early each morning around Nice.
I love this new, lighter version of this Provençal classic and can see myself making it all summer long with beautiful summer squashes – I hope you love it too. Feel free to experiment with different toppings – you can, certainly, re-introduce a few olives or use different nuts, if you prefer.
- pizza dough
- 1 zucchini squash, thinly sliced in rounds
- .25 cup parmesan cheese
- 1 medium Spanish onion, thinly sliced in rounds
- olive oil
- salt, pepper
- .25 cup hazelnuts, crushed
- Sauté the zucchini first, in a large pan with a tiny bit of olive oil. Flip over once. Season lightly with salt and pepper and set aside.
- Now caramelize the onions - get the olive oil sizzling in a large pan, then add onions and coat them in the hot oil. Cook on medium-high heat, stirring occasionally until caramel-brown.
- In the meantime, preheat your oven to 475F or as high as your temperature setting will go. Roll out the pizza dough very thinly on a piece of parchment paper that you can later place directly on the oven rack. It should form a "rustic rectangle."
- Arrange zucchini and onion slices neatly on the pizza dough, leaving a half inch border around the edges. Top with parmesan cheese.
- Bake for about 10 minutes. Then top with crushed hazelnuts. Serve warm or cold.
Serve warm or cooled. So perfect with a glass of wine this summer!
I am wishfully thinking towards summertime already…