But even omitting anchovies from any conception of a Provençal pizza, I still craved the simple elegance and joyously intense flavours of Mediterranean ingredients, and the inspired pairing of pungent saltiness with sweetness suggested by the placement of anchovies with caramelized onions. So in place of anchovies, this version of a pissaladière has plenty of full-flavoured good quality kalamata olives and some generous rounds of fresh soft unripened goat cheese, while the sweetness comes from caramelized fennel as well as onions, in addition to some colourful roasted grape tomatoes.
Pissaladières are also typically made with a bread dough, but I loved the idea of making little savoury pancakes from chickpea flour as a base for these "pizzas", as suggested in Yotam Ottolenghi's beautiful and inventive cookbook "Plenty". Quite honestly, the aroma of these pancakes alone is so inviting you'll be tempted to eat them without any topping at all. You can easily find chickpea (garbanzo bean) flour in Italian, Middle Eastern, Indian or Asian grocers, or at many natural food stores.
|Chickpea Flour Pissaladières with Caramelized Fennel & Onions|
|Recipe by Lisa Turner|
Adapted from Plenty: Vibrant Vegetable Recipes From London's Ottolenghi
Cuisine: French (Southern)
Published on December 15, 2011
Savory Mediterranean "pizzas" loaded with pungent olives, salty and creamy goat cheese, and sweet roasted tomatoes and caramelized fennel and onions
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Other recipes from my kitchen you may enjoy:
Grape Tomato and Goat Cheese Clafouti
Brown Rice and Blue Cheese Gratin with Cauliflower and Broccoli
Cassoulet with Bread Topping
Farfalle Pasta with Cannellini Beans and Asparagus in a White Mushroom Yogurt Sauce
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