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Zana · April 1, 2012

Cabbage and Onion Marmalade Pizza with Anchovies - ★★★★aladiere

-18g Carbs, 2g Fiber, 4 pts plus/slice

Recipe By: Martha Rose Shulman
Serving Size: 8
Preparation Time: 0:00
Categories:

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive oil
1 pounds onions -- to 1 1/4 pounds, quartered lengthwise and thinly sliced across the grain
1 pound cabbage -- shredded or finely chopped
Salt and freshly ground pepper
3 garlic cloves -- minced
2 teaspoons fresh thyme leaves -- or 1 teaspoon dried thyme
1 tablespoon capers -- drained, rinsed and mashed in a mortar and pestle or finely chopped

For pizza:
1/2 recipe whole-wheat pizza dough
12 anchovy fillets -- soaked in water for 5 minutes, drained, rinsed and dried
on paper towels (optional)
12 Nioise olives -- (optional)

DIRECTIONS
• Heat the olive oil in a large, heavy nonstick skillet over medium heat.
• Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes.
• Add another generous pinch of salt, cover the pan and turn the heat to low.
• Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade.
• Add the garlic, thyme, capers, and salt and pepper to taste.
• Cover and cook for another 15 minutes.
• Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.

• For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it.
• Roll out the pizza dough and line a 12- to 14-inch pan.
• Brush the remaining tablespoon of oil over the bottom but not the rim of the crust.
• Spread the onion and cabbage mixture over the crust in an even layer.
• Cut the anchovies in half and decorate the top of the crust with them, making 12 small x’s and placing an olive in the middle of each x.
• Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown.
• Remove from the heat.
• Serve hot or warm or at room temperature.

Yield: One 12- to 14-inch pizza, 8 slices

Advance preparation:
The onion and cabbage topping will keep for a week in the refrigerator.
Pizza dough can be made several days ahead and held in the refrigerator, or it can be frozen.

Nutritional information per slice: 153 calories (29% fat); 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 225 milligrams sodium (does not include salt to taste); 4 grams protein

I use this to make a riff on ★★★★aladire, the classic Nicoise onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast.

Whole Wheat Pizza Dough

- 2 crusts

2 teaspoons active dry yeast
1 cup warm water
1/2 teaspoon sugar
1 tablespoon extra virgin olive oil -- plus additional for
brushing the pizza crusts
1 1/4 cups stone ground whole wheat flour
1 1/2 cups unbleached all-purpose flour -- plus additional if necessary for kneading
1 1/4 teaspoons salt

• Combine the yeast and water in a 2-cup Pyrex measuring cup.
• Add the sugar, and stir together.
• Let sit two or three minutes, until the water is cloudy.
• Stir in the olive oil.

• Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade.
• Pulse once or twice.
• Then, with the machine running, pour in the yeast mixture.
• Process until the dough forms a ball on the blades.
• Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough.

• Shape the dough into a ball, pinched at bottom and rounded at top.
• Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up.
• Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours.
• When it is ready, the dough will stretch when it is gently pulled.

• Divide the dough into two equal balls.
• Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes.
• Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days.
• Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a re-sealable plastic bag.
• When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again.

• Preheat the oven to 450 degrees.
• Place a pizza stone on the middle rack of the oven.
• Roll or press out the dough to a 12- to 14-inch circle.
• Lightly oil pizza pans, and dust with semolina or cornmeal.
• Place the dough on the pizza pan.
• With your fingers, form a slightly thicker raised rim around edge of the circle.
• Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice.

• Place the pizza pan on the stone.
• Bake as directed.

Yield: Two 12- to 14-inch crusts.

Advance preparation:
• The pizza dough can be refrigerated after the first rise for up to three days (see step 4).
• The rolled out dough can be frozen.
• Transfer directly from the freezer to the oven.

Source: "Recipes for Health, New York Times, May 25, 2009"

Per Serving (excluding unknown items): 79 Calories; 1g Fat (11.5% calories from
fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg
Sodium

Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates.

Source: "Recipes for Health, New York Times, March 20, 2012"
S(Formatted by Chupa Babi): "March 2012"
Yield: "1 pizza"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 141 Calories; 6g Fat (38.7%
calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 5mg
Cholesterol; 332mg Sodium

Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0
Other Carbohydrates.

April 1, 2012	#47
Zana Tomatovillian™ Join Date: Jan 2007 Location: Southwestern Ontario, Canada Posts: 4,521	Cabbage and Onion Marmalade Pizza with Anchovies - ★★★★aladiere -18g Carbs, 2g Fiber, 4 pts plus/slice Recipe By: Martha Rose Shulman Serving Size: 8 Preparation Time: 0:00 Categories: Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 tablespoons olive oil 1 pounds onions -- to 1 1/4 pounds, quartered lengthwise and thinly sliced across the grain 1 pound cabbage -- shredded or finely chopped Salt and freshly ground pepper 3 garlic cloves -- minced 2 teaspoons fresh thyme leaves -- or 1 teaspoon dried thyme 1 tablespoon capers -- drained, rinsed and mashed in a mortar and pestle or finely chopped For pizza: 1/2 recipe whole-wheat pizza dough 12 anchovy fillets -- soaked in water for 5 minutes, drained, rinsed and dried on paper towels (optional) 12 Nioise olives -- (optional) *DIRECTIONS* • Heat the olive oil in a large, heavy nonstick skillet over medium heat. • Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes. • Add another generous pinch of salt, cover the pan and turn the heat to low. • Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade. • Add the garlic, thyme, capers, and salt and pepper to taste. • Cover and cook for another 15 minutes. • Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off. • For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it. • Roll out the pizza dough and line a 12- to 14-inch pan. • Brush the remaining tablespoon of oil over the bottom but not the rim of the crust. • Spread the onion and cabbage mixture over the crust in an even layer. • Cut the anchovies in half and decorate the top of the crust with them, making 12 small x’s and placing an olive in the middle of each x. • Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown. • Remove from the heat. • Serve hot or warm or at room temperature. Yield: One 12- to 14-inch pizza, 8 slices *Advance preparation:* The onion and cabbage topping will keep for a week in the refrigerator. Pizza dough can be made several days ahead and held in the refrigerator, or it can be frozen. *Nutritional information per slice:* 153 calories (29% fat); 5 grams fat; 1 gram saturated fat; 1 gram polyunsaturated fat; 3 grams monounsaturated fat; 0 milligrams cholesterol; 25 grams carbohydrates; 4 grams dietary fiber; 225 milligrams sodium (does not include salt to taste); 4 grams protein I use this to make a riff on ★★★★aladire, the classic Nicoise onion pizza. The cabbage and onion mixture cooks down to a sweet marmalade that makes a perfect pizza topping and would go just as well on a piece of toast. Whole Wheat Pizza Dough - 2 crusts 2 teaspoons active dry yeast 1 cup warm water 1/2 teaspoon sugar 1 tablespoon extra virgin olive oil -- plus additional for brushing the pizza crusts 1 1/4 cups stone ground whole wheat flour 1 1/2 cups unbleached all-purpose flour -- plus additional if necessary for kneading 1 1/4 teaspoons salt • Combine the yeast and water in a 2-cup Pyrex measuring cup. • Add the sugar, and stir together. • Let sit two or three minutes, until the water is cloudy. • Stir in the olive oil. • Combine the whole wheat flour, all-purpose flour and salt in a food processor fitted with the steel blade. • Pulse once or twice. • Then, with the machine running, pour in the yeast mixture. • Process until the dough forms a ball on the blades. • Remove from the processor (the dough will be a little tacky; flour or moisten your hands so it won't stick), and knead on a lightly floured surface for a couple of minutes, adding flour as necessary for a smooth dough. • Shape the dough into a ball, pinched at bottom and rounded at top. • Transfer the dough to a clean, lightly oiled bowl, rounded side down first, then rounded side up. • Cover the bowl tightly with plastic wrap, and leave it in a warm spot to rise for 1 to 1 1/2 hours. • When it is ready, the dough will stretch when it is gently pulled. • Divide the dough into two equal balls. • Put the balls on a lightly oiled tray or platter, cover with lightly oiled plastic wrap or a damp towel, and leave them to rest for 15 to 20 minutes. • Afterward, the dough balls can be placed in a wide bowl, covered with plastic wrap and refrigerated for up to three days. • Alternatively, you can wrap them loosely in lightly oiled plastic wrap and refrigerate them in a re-sealable plastic bag. • When you are ready to roll out the pizzas, you will need to bring the balls to room temperature and punch them down again. • Preheat the oven to 450 degrees. • Place a pizza stone on the middle rack of the oven. • Roll or press out the dough to a 12- to 14-inch circle. • Lightly oil pizza pans, and dust with semolina or cornmeal. • Place the dough on the pizza pan. • With your fingers, form a slightly thicker raised rim around edge of the circle. • Brush everything but the rim with a little olive oil, then top the pizza with the toppings of your choice. • Place the pizza pan on the stone. • Bake as directed. Yield: Two 12- to 14-inch crusts. *Advance preparation:* • The pizza dough can be refrigerated after the first rise for up to three days (see step 4). • The rolled out dough can be frozen. • Transfer directly from the freezer to the oven. Source: "Recipes for Health, New York Times, May 25, 2009" Per Serving (excluding unknown items): 79 Calories; 1g Fat (11.5% calories from fat); 3g Protein; 15g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 168mg Sodium Exchanges: 1 Grain(Starch); 0 Lean Meat; 0 Fat; 0 Other Carbohydrates. Source: "Recipes for Health, New York Times, March 20, 2012" S(Formatted by Chupa Babi): "March 2012" Yield: "1 pizza" - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 141 Calories; 6g Fat (38.7% calories from fat); 5g Protein; 18g Carbohydrate; 2g Dietary Fiber; 5mg Cholesterol; 332mg Sodium Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.