If you’ve been following me for a while, you know all about my love for l’apéro. “L’apéro” is short for l’apéritif, which is the name of a drink served in the early evening to whet your appetite. In French cities, people have l’apéro in restaurants and bars, where servers bring salty snacks to go with the drinks. But this tradition of getting together after work to relax with a drink before dinner is also a full-blown ritual that is often hosted at home, accompanied by a variety of bites or appetizers that can become generous enough to act as dinner itself.

L’apéro is in my blood: all through my childhood, I watched my parents host it. Even when my mother hosted a sit-down dinner, she always first gathered guests in the living room for l’apéro. As an adult, I’ve kept this tradition going. To me, l’apéro is more than an after-work ritual: it’s how I keep connected with friends. All of the get-togethers I participate in with friends and family start with a drink and some nibbles—i.e., l’apéro.

On most nights, l’apéro is a casual affair: I’ll simply serve olives, mixed nuts, sliced veggies, a dip (most often store-bought), and some chips.

On weekends when I have more time on my hands or on celebratory nights, I like to add special homemade bites that give the occasion a more festive feel. Savory madeleines, French savory cake, fried olives, and cheese straws are some of my go-to recipes—not only because they’re delicious, but because my friends keep requesting them!

Pissaladière has also become a favorite of mine, and my guests too. Everybody loves flatbread, especially one that’s crunchy and garnished with irresistible toppings. Pissaladière checks all those boxes—and it’s not even hard to make. All you need is a bit of time on your hands to prepare the main elements in advance, then you simply assemble the tart a short time before your guests arrive, bake, slice, and enjoy with a glass of rosé!

How to Make Pissaladière: RECIPE VIDEO

What is Pissaladière?

Pissaladière is a type of flatbread. Although it is widely associated with Nice, a city in Provence, in the South of France, pissaladière was actually first created in Linguria, in Italy, a province that shares a border with France. In Italy, the dish was called pissalandrea and was considered a type of pizza garnished with onions, anchovies, and olive oil. The popularity of the dish eventually reached France, where small black olives were added to the toppings.

Pissaladière is made with a bread-like dough that is stretched and garnished with caramelized onions, anchovies, and small Niçoise black olives. You can eat pissaladière warm or at room temperature.

The provençal flatbread got its French name from pissalat, a condiment that was traditionally used as a topping for pissaladière. Pissalat was made “by layering baby anchovies and sardines with salt, spices, and herbs, then fermenting the mixture for 45 days before pressing through a sieve to remove the tiny bones.” (Source: Saveur Magazine) The condiment is much less common these days, and using whole anchovy fillets to garnish pissaladière has become the norm.

How do you pronounce Pissaladière?

Pissaladière can seem like quite the tongue-twister for English speakers, but it’s not that hard to say. The trickiest part of the word is the last syllable—“dière”—in which the “i” sounds like a “y.” Imagine saying “dyou,” with the “d” sliding into the “you.” It’s the same in pissaladière, but the syllable sounds more like “dyer,” which you shouldn’t pronounce “die-her” but “d-yer,” with the “e” open, as in the word “bet.”

Therefore, pissaladière is pronounced pi – sa – la – d-YER (remember to pronounce that “e” in “yer” as you would in “bet”). You can listen to a French person pronouncing the word—click on the red speaker icon to the left of the word to hear it—and practice saying it out loud. Soon enough you’ll impress your friends while serving the dish with your perfect diction!

What’s on a Pissaladière?

Traditional pissaladière has an iconic look: anchovies are placed in a criss-crossing pattern on top of the baked tart, with niçoise olives set precisely on every point where the anchovies cross paths. This makes for a pretty presentation, but since anchovies are very salty, if you eat one in a single bite, the flavor can be a bit overwhelming.

My modern take on pissaladière is actually closer to the original recipe in that I use an anchovy condiment as a topping instead of setting whole anchovy fillets over the tart. I started doing that several years ago after noticing the whole anchovy fillets intimidated some of my guests. Many were quick to say, “I hate anchovies!” without even giving the tart a bite. I decided to make anchoïade and slather the dough with it, instead. The dressing provides the same salty, intriguingly umami-filled flavor, without the fishy look.

Anchoïade is made with anchovies, olive oil, red wine vinegar, capers, and garlic, making it extremely rich in flavor, yet fresh and aromatic. This sauce, or dressing, is traditionally used as a dip for crudités in France, but I also use it to dress pasta—and top pissaladière too. Since I made this change to my recipe, I’ve never heard complaints about anchovies again, only “aahs” and “yums” as my guests devour the tart.

As a finishing touch, I also like to add a generous amount of fresh herbs. It makes the provençal flatbread especially beautiful and adds a lot of fresh flavors, too!

What type of onions should I use to make pissaladière?

You can use good old yellow onions to caramelize and use as topping on the Provençal flatbread. I like to use red onions for their color, but since the color fades quite a bit once cooked and the flavor is very similar to that of yellow onions, you can use whatever variety you have on hand.

What type of anchovies should I use to make pissaladière?

Use anchovy fillets that are packed in oil, and buy the best quality you can afford. I recommend buying anchovies sold in a glass jar, as opposed to those sold in a tin can. An opened jar of anchovies keeps almost indefinitely at the back of the refrigerator. If you can only find tinned anchovies, transfer the leftovers with their packing oil in a small airtight jar to keep refrigerated until you need some again.

What type of olives should I use on pissaladière?

The classic type of olives used on the Provençal flatbread is Niçoise olives. Niçoise olives are tiny black olives that are sold back in brine or olive oil. I recommend using those packed in olive oil because they’re slightly less salty.

Image Source

Olives are sometimes used whole on pissaladière, meaning the pit is still in. While this is traditional, I find it quite annoying to bite into a piece of flatbread and then have to wrestle with an olive pit instead of really enjoying the dish. If you can find them, I highly recommend using pitted Niçoise olives, or you can pit them yourself. Pitted olives make pissaladière much easier to eat.

If you can’t find Niçoise olives, you can look for Italian Taggiasche olives, which are the same variety as Niçoises, so the flavor is the same. If you can’t find either variety, you can substitute Kalamata olives, which have a slightly different flavor, but are easy to find in pitted form.

Can pissaladière be made ahead of time?

Pissaladière is at its very best when freshly baked, or recently out of the oven (less than a couple of hours ago).You can do most of the work ahead of time, though: make the dough, the caramelized onions, and the anchoïade the day before, then assemble and bake the provençal flatbread shortly before serving.

If you don’t have time to bake pissaladière on the day you plan on serving it, you can bake it the day before, let it cool completely, cover with plastic wrap, then refrigerate. Return to a 325°F (160°C) oven for 10 minutes before serving to give it that “fresh out of the oven” texture and flavor, then garnish with the black olives and fresh herbs just before serving.

How to Make Pissaladière, Step-by-Step

JUMP TO RECIPE

1. Make the dough: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. (Refer to the full recipe, below, for stand mixer instructions.)

2. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough.

3. Transfer to a lightly floured surface. Knead for 10 minutes, turning it and folding it repeatedly, until the dough feels smooth to the touch. (Watch the video to see how to properly knead the dough.)

4. Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 1/2 hours.

5. Make the caramelized onions: While the dough rises, set a large pot over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2–3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.

6. Make the anchoïade: In a small bowl, add all the dressing ingredients. Mash with a fork and stir to combine. Set aside.

7. Assemble the pissaladière: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet.

8. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.

Pissaladière dough, before the second rise:

Pissaladière dough, after the second rise:

9. Preheat the oven to 500°F (250°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough.

10. Drizzle the dough with extra virgin olive oil.

11. Spoon the anchoïade all over the surface of the dough, then spread it using the back of the spoon to over the whole surface.

12. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. 

13. Bake until the pissaladière is golden brown around the edges, 20 to 25 minutes. Remove from the oven and let cool slightly, about 10 minutes.

14. Scatter with the olives and some fresh herbs. Serve immediately, or within the hour.

Enjoy!

Print

Pissaladière

Pissaladière is a flavorful Provençal flatbread garnished with caramelized onions, olives, and anchovies. Learn how to make this classic French dish, perfect for happy hour, lunch, or a picnic!

Course Appetizer, Appetizers, Brunch, Lunch, Picnics, Potlucks, Snack

Cuisine French

Keyword Anchovy, Baking Class, Baking Project, Black Olives, Caramelized Onions, Flatbread, French Cooking, French Cuisine, French Food, French Recipe, French Recipes, Nicoise Olives

Prep Time 25 minutes minutes

Cook Time 50 minutes minutes

Rise Time 2 hours hours 30 minutes minutes

Servings 8 servings (as an appetizer)

Author Marie Asselin

Ingredients

For the Dough

• 1 tsp active dry yeast
• 1 tsp granulated sugar
• 1 ¼ cups water, warm (about 115°F / 45°C)
• ¼ cup extra-virgin olive oil
• 1 tsp kosher salt, or fine sea salt
• 3 ½ cups all-purpose flour, plus more as needed

For the Caramelized Onions

• 1 tbsp extra-virgin olive oil, plus more for drizzling
• 1 tbsp butter
• 2 lbs onions (red or yellow), peeled, halved, and thinly sliced
• 1 tsp kosher salt, or fine sea salt
• Freshly ground black pepper, to taste

For the Anchoïade

• 6 anchovy fillets, mashed with a fork or very finely chopped
• ¼ cup extra-virgin olive oil
• 1 tbsp capers, drained and finely chopped
• 1 clove garlic, grated with a Microplate or very finely chopped

To Serve

• ½ cup Niçoise olives, preferably packed in oil, pitted or not (see note)
• 1 handful of fresh herb leaves (a combination or basil, oregano, marjoram and/or flat-leaf parsley, optional)

US Customary - Metric

Instructions

• For the dough, STAND MIXER METHOD: In the bowl of a stand mixer, add the yeast, sugar, and water, and mix using a fork just to combine. Let sit until foamy, about 10 minutes. Mix in the oil and salt. Add half of the flour and use a fork just to combine. Add the remaining flour, attach the dough hook to the mixer, and knead at medium-low speed for 8 to 10 minutes. Stop the mixer from time to time to scrape down the hook and the bowl. If the dough is very sticky and keeps creeping up the hook, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking so much. (You shouldn’t need to add more than ¼ cup / 30 g additional flour.)
• By the end of the kneading process, the dough should come together in a ball and feel smooth to the touch. Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the dough, HAND METHOD: In a large bowl, stir together the yeast, sugar, and water. Let sit until foamy, about 10 minutes. Stir in the oil and salt. Add the flour and mix until the ingredients come together in a craggy ball of dough. Transfer to a lightly floured surface. Knead for 10 minutes, or until the dough feels smooth to the touch. If the dough is very sticky, add a bit of flour, 1 tbsp (15 g) at a time, until the dough stops sticking. (You shouldn’t need to add more than ¼ cup / 30 g additional flour.) Transfer to a large, lightly oiled bowl, cover with plastic wrap, and let sit in a warm, non-drafty place until doubled in size, about 1 ½ hours.
• For the caramelized onions: While the dough rises, set a large saute pan over medium heat, add the butter and oil, and stir until the butter is melted. Add the sliced onions, sprinkle with the salt and some black pepper; stir to coat the onions with the oil and butter mixture. Reduce the heat to low, cover, and cook, stirring from time to time, until the onions are very soft and starting to caramelize, about 25 minutes. Uncover and cook for 2–3 minutes more to evaporate any leftover liquids. Transfer to a bowl to cool.
• For the anchoïade: In a small bowl, add all the dressing ingredients. Stir to combine. Set aside.
• To bake: Generously grease an 18 x 13-in (45 x 33 cm) baking sheet (half sheet pan) with oil. Transfer the dough onto the sheet. Using your fingers, gently press the dough into the sheet, stretching it until it completely covers the baking sheet. Cover with plastic wrap and let the dough rise until almost doubled in size, about 1 hour more.
• Preheat the oven to 500°F (260°C) for at least 30 minutes (the oven needs to be very hot). Uncover the dough. Create indentations all over by pressing the tip of your fingers into the dough. Brush the whole surface (right up to the edges) with the dressing. Scatter the caramelized onions over the dough, leaving a 1-in (2 cm) border all around. Bake until the pissaladière is golden brown around the edges, 20 to 25 minutes.
• Remove from the oven and let cool slightly, about 10 minutes.
• SERVING: Scatter with the olives and some fresh herbs. Serve immediately.
• STORAGE: You can prepare the pissaladière up to a day in advance. Let it cool completely to room temperature, then cover with plastic wrap. Refrigerate. Warm up in a 350°F (175°C) oven for 8 to 10 minutes, then garnish with olives and herbs right before serving.
• NOTES: Pissaladière is traditionally garnished with whole olives, but I find it difficult to truly enjoy the dish when you need to manage olive pits. I prefer using pitted olives, and I strongly recommend using olives packed in olive oil because these have a smoother flavor than the ones packed in brine.

  If you can’t find Niçoise olives, you can use Italian Taggiasche or Greek Kalamata olives instead.

The post How to Make Pissaladière: Provençal Onion and Anchovy Flatbread (VIDEO) appeared first on Food Nouveau.

With modern logistics and a global economy, it’s possible to get almost anything any time of year here in North America—including asparagus. And yet, there is nothing like fresh, locally grown spring asparagus.

Whether it’s green or white asparagus, chefs and home cooks all over the continent look forward to the day they can get that first batch of tender spring shoots in their kitchen. Oh, what will they do with it? The possibilities are endless!

But to inspire you and help you narrow it down, I’ve rounded up 30 of the most delicious fresh asparagus recipes from around the web.

One of the easiest things to do with fresh asparagus is whip up a simple salad with a tangy dressing or some salty cheese that will highlight the asparagus flavor. Shaved Asparagus Salad with Burrata or a Lemony Asparagus Tomato Salad are just two you can try.

Asparagus also works beautifully in a tart or egg dish, making it a staple for spring brunches, Easter celebrations, or Mother’s Day. Make classic Eggs Benedict and serve the dish with bright green asparagus, or whip up a Baked Asparagus Frittata with Goat Cheese.

Pasta and risotto are classic ways to use asparagus. Embrace the season (and minimize food waste) with Springtime Penne with Asparagus Stem Pesto or make a simple Lemon Asparagus Risotto.

Toss asparagus into your favorite stir fry or sheet pan dinner—it’s a perfect companion to salmon or chicken! You can also try a luscious asparagus soup to start dinner or enjoy it for a light lunch.

But perhaps one of the best ways to enjoy asparagus is to make it the star attraction, such as in a classic yet simple Lemon Butter Asparagus dish or a beautiful plate of Asparagus with Gribiche Dressing.

However you choose to enjoy this fleeting spring treat, make the most of it while it lasts! These 30 asparagus recipes will help you do just that.

Asparagus Pasta and Risotto Recipes

1. Lemon Asparagus Risotto

by Food Nouveau

This creamy asparagus risotto combines zesty lemon with the iconic, bright green spring stalks. A delightful dish for special nights, but quick enough for weeknights, too!

2. Springtime Penne with Asparagus Stem Pesto

by Simple Bites 

This bright springtime penne dish is a low-waste, vegetarian recipe that highlights Mediterranean ingredients. The recipe can be adapted to use pantry staples such as artichokes or olives and produce ends.

3. Asparagus and Lemon Pasta

by Dishing Out Health 

This Asparagus and Lemon Pasta features a light, garlicky cream sauce and is topped with crispy lemon-basil panko. This Spring-forward, simple pasta dish is bursting with bright flavors. Ready in just 30 minutes!

4. Asparagus Macaroni and Cheese

by Recipes from a Pantry by Bintu 

This Asparagus Mac and Cheese recipe is the perfect dish for those days when you just want something simple but incredibly satisfying. It’s made with everyday ingredients, vegetarian, and a great comfort meal!

5. Northern Italian Asparagus Pasta

by The Pasta Project 

This Northern Italian asparagus pasta recipe is a delicious version of a typical Venetian way to combine asparagus with pasta. The recipe tosses beautiful asparagus tips with the pasta and blends the ends to use as a sauce. Genius!

6. Superfast Fresh Asparagus and Tuna Pasta

by Food Nouveau

This superfast yet scrumptious tuna and asparagus pasta dish comes together in minutes. Enjoy it hot or as a cold pasta salad!

Asparagus Egg Dishes and Tart Recipes

7. Foolproof Eggs Benedict with Prosciutto and Asparagus

by Food Nouveau 

This foolproof eggs benedict recipe with prosciutto and asparagus contains tips and an easy blender hollandaise sauce to breezily make the popular brunch dish at home! 

8. Asparagus Tart

by House of Nash Eats 

Featuring delicious tender-crisp asparagus on a flaky, buttery puff pastry crust with plenty of cheese and Dijon mustard, this easy Asparagus Tart is casually elegant and perfect for brunches, showers & parties, potlucks, and more.

9. Asparagus Omelette Soufflé

by Running to the Kitchen

This asparagus omelette soufflé is a light and fluffy breakfast bursting with fresh spring ingredients like asparagus, green onions, and creamy tart goat cheese.

10. Asparagus Frittata

by The Petite Cook

Bursting with flavor, this classic Italian asparagus frittata is the perfect spring recipe for a quick delicious meal!

11. Baked Asparagus Frittata with Goat Cheese

by Familystyle Food

This light and fluffy baked asparagus frittata recipe is made with egg whites, fresh asparagus, and soft goat cheese. It’s perfect as an appetizer, dinner, or brunch dish, as well as for your weekly healthy meal prep.

12. Spring Pizza with Pesto, Asparagus, and Fresh Lemon Zest

by Little Ferrano Kitchen 

Get ready for spring dinners with this spring pizza with pesto, grilled asparagus, and fresh lemon zest and basil. This pretty pie can be made on a pizza stone or outdoor grill!

Asparagus Side Dish Recipes

13. Asparagus with Gribiche Dressing

by Food Nouveau 

Gribiche dressing is a French condiment made with hard-boiled eggs and flavorful garnishes such as cornichons and capers. It’s the perfect dressing for fresh spring asparagus!

14. Oven-Roasted Asparagus, Whipped Ricotta, Honey

by Bacon is Magic

This oven-roasted asparagus dish is an easy recipe perfect for summer entertaining. Gooey, creamy, crunchy, salty, and sweet: your guests will go crazy for the flavors and textures in this casual dish!

15. Lemon Butter Asparagus

by Quiche My Grits 

Lemon Butter Asparagus is so yummy and versatile, it pairs well with just about any entree you can dream up. You won’t mind eating your veggies when you taste this delicious recipe!

16. Bacon Wrapped Asparagus

by Little Sunny Kitchen 

Bacon Wrapped Asparagus is a beautiful and elegant side dish that is simple to make and will impress your guests. Tender asparagus, wrapped with bacon and simply seasoned goes well with any main dish and is perfectly portioned for either a plated dinner or a family-style one.

17. Broiled Asparagus with Parmesan Cheese Sauce

by Delicious Little Bites 

Broiled Asparagus with Parmesan Cheese Sauce is the perfect side dish to serve all year long, but especially during the spring and summer months. This vegetarian recipe is easily completed in less than 15 minutes and provides a healthy dose of essential vitamins and minerals. The broiling technique used to cook the asparagus ensures a tender, crunchy and vibrant dish.

18. Soft-Boiled Egg and Fresh Asparagus Tartine

by Food Nouveau

This asparagus tartine combines thinly sliced asparagus with a runny egg and hummus to create a colorful, hearty, easy lunch!

Asparagus Salad Recipes

19. Lemony Asparagus Tomato Salad

by Running to the Kitchen 

This asparagus tomato salad is bursting with bright lemon flavor. Topped with sharp parmesan and fresh basil it’s the perfect way to ring in the spring season.

20. Shaved Asparagus Salad with Burrata

by Dish ‘n’ the Kitchen 

Stunning and elegant, this verdant Shaved Asparagus Salad is packed with fresh herbs and late spring vegetables. Serve it with a creamy ball of fresh burrata and a simple vinaigrette.

21. Radish, Watercress, and Asparagus Salad

by Veggilicious 

Perfectly seasonal, this tasty radish, watercress, and asparagus salad makes the most of spring ingredients. Served with a lemony dressing.

22. Orzo Pasta Salad with Asparagus, Lemon and Chickpeas

by Familystyle Food 

This easy, flavorful Mediterranean orzo pasta salad recipe combines crunchy feta cheese, chickpeas, and lots of lemon. Perfect for picnics, potlucks, and delicious spring lunches and brunches!

23. Asparagus Salad with Tomatoes and Basil

by Windy City Dinner Fairy 

This asparagus salad with tomatoes and basil is the light and bright dish you need for spring! Perfect for a light lunch or fresh appetizer.

24. Roasted Asparagus with Egg and Parmesan Salad

by Maple and Mango 

This delicious warm Spring salad recipe combines roasted asparagus, egg with oozing yolks, parmesan shavings, and toasted pine nuts. It’s a beautiful salad you can serve for breakfast, brunch, and lunch!

Asparagus Recipes with Meat or Fish

25. Baked Chicken and Asparagus

by Familystyle Food 

Enjoy this quick and tasty chicken and asparagus recipe that’s ready to eat in about 30 minutes! This easy one-pan meal pairs baked boneless chicken breasts and fresh asparagus spears with a lemony, creamy pan sauce. Serve with pasta or all by itself for a low-carb dinner.

26. Asparagus Stuffed Chicken Breast

by Budget Delicious 

Asparagus stuffed chicken breast is easy to make with only a handful of ingredients. This one-pan dinner is a filling and satisfying chicken recipe that everyone will love!

27. Cashew Chicken Stir-Fry

by Food Nouveau 

This aromatic cashew chicken stir-fry is good for you, yet it’s also as flavorful as any fat- and sodium-loaded take-out number. This dish comes together in flash, making it a perfect weeknight meal!

28. Sheet Pan Salmon, Lentils, and Asparagus

by My Kitchen Love 

This healthy, quick, and effortless Sheet Pan Salmon, Lentils, and Asparagus recipe makes an easy meal prep dish or a healthy dinner option for busy families.

Asparagus Soup Recipes

29. Asparagus Soup with Cream and Chives

by Nourished Kitchen 

This elegant, bright green asparagus soup is creamy but light, and rich with the grassy green herbaceous flavor of the spring stalk and aromatic leeks.

30. Chilled Asparagus and Leek Bisque

by The Roasted Root 

Chilled asparagus and leek bisque is a refreshing, healthy soup perfect for spring and summer entertaining.

The post 30 Fresh Asparagus Recipes to Celebrate Spring appeared first on Food Nouveau.

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I avoided making shortcrust pastry from scratch for years. I dreaded it even. I’d read advice from seasoned cooks who hammered on how important it is to have a good pie pastry recipe in your repertoire and insisted that it’s quick to master once you’ve practiced it a few times. Yet somehow, the art of the flaky crust had eluded me. No matter how hard I tried, something always went wrong. It felt like the pie gods had decided that I wouldn’t ever enjoy the pleasures of a deliciously flaky, perfectly golden homemade crust.

Because trying and failing at making shortcrust pastry was so frustrating, I eventually turned to store-bought crusts. I was happiest when we lived in Paris and I could buy the “Marie” brand: made with real butter, sold already rolled out, and large enough to fit fluted tart pans. It was my go-to solution to churn out delicious sweet and savory tarts and pies in a flash.

Unfortunately, I couldn’t find a good-quality, all-butter, ready-made shortcrust pastry back home, so I had to abandon my pie-making adventures for a while. After a couple of years of no homemade quiches, tarts, and pies, I thought, enough! If I’d mastered finicky things such as macarons and éclairs, surely I could learn to make simple, humble pie dough, right? I decided I’d tackle the task once and for all.

I went back to reference books and applied the years of recipe development and testing experience I had under my belt. I took notes of what worked best for me and tweaked my recipe until I got it down to a science. Now I can make shortcrust pastry in a flash, and the recipe never fails. Ever.

Mastering shortcrust pastry finally allowed me to resume making pies and savory tarts at home. I now have lots of pie and tart recipes up my sleeve, from Lattice-Top Blueberry Pie to Quiche Lorraine.

If you too have struggled with making shortcrust pastry from scratch, I encourage you to try my foolproof shortcrust pastry recipe. It literally comes together in seconds in the food processor! I promise, it’s life-changing.

No other savory pie is more elegant and spectacular than classic Quiche Lorraine. Making that classic bistro dish at home allows me to travel back to Paris on a dime. Serving a generous slice of Quiche Lorraine with a lightly dressed green salad (and an optional glass of wine!) is as French as it gets. I’m happy to share my go-to recipe for this rustic French dish.

There are various versions of Quiche Lorraine, the most basic of which is just eggs, bacon, milk, and cream. The addition of caramelized onions and Comté cheese is one of the most frequent adaptations and the one I like most because the flavors compliment each other so well.

Helpful Tips for Making Classic Quiche Lorraine

The Ingredients You Need

Here are the staple ingredients you need to make Quiche Lorraine: 

• Shortcrust pastry
• Large yellow onions
• Bacon
• Milk
• Cream
• Eggs
• Salt, black pepper, and nutmeg
• Grated cheese, such as Comté or Gruyère

Can I make Quiche Lorraine ahead of time?

Quiche Lorraine comes together in several steps, so this is not a last-minute recipe. It is, however, the perfect make-ahead dish: blind baking the crust, baking the quiche, and refrigerating it overnight creates a textbook rich, custardy result.

How to pick the right pan for making quiche lorraine

This deep-dish quiche requires the use of a 9-inch (23 cm) springform pan, which should be 3-in (7.5 cm) deep.

If you don’t have a springform pan, you can also divide the recipe (including the pastry) between two regular 9-in (23 cm) pie plates. See the notes in the recipe card, below, for additional tips and baking instructions for this alternate baking method.

How much shortcrust pastry do I need to make classic quiche lorraine?

To comfortably fit the deep-dish springform pan, you need to make a double batch of shortcrust pastry. I recommend making the two batches separately, one after the other, then gathering and rolling them together. This is easier and quicker than overcrowding the bowl of the food processor and compromising the final texture of the pastry. See the recipe below for additional instructions.

What is blind baking and why is it required to make quiche lorraine

“Blind baking” means baking a tart shell “naked”—that is, before you pour the filling into the shell. This step is especially important when the tart filling you use is wet, such as that of a lemon tart, or this quiche lorraine. Blind baking ensures the crust will be cooked through and crisp, which would be difficult to achieve under a wet filling. 

How to make sure the pastry will stay put and blind bake properly 

Invest in pie weights—or just dry peas: Since this quiche lorraine recipe uses a straight-edged pan, you will need to line the frozen pie crust with parchment paper and then fill the pan with pie weights to the brim. If you don’t, the crust will crumple down upon baking, making for a very sad-looking Quiche Lorraine. Pie weights can be expensive: if you don’t have them on hand, you can simply buy a 2-lb. (900 g) bag of dry whole yellow peas or chickpeas and use those instead. Note that you won’t be able to cook those peas after they’ve been used as pie weights, but you can let them cool, store them in a zip-top bag, and reuse them over and over again. (I’ve been using the same bag of dry peas for years!)

How to blind bake shortcrust pastry for quiche lorraine if you don’t have pie weights

No pie weights or peas? Overhang! If you don’t have pie weights or dry peas to keep the pastry in place, you can let the pastry hang over the sides of the pan and blind-bake it as-is. The pastry will hold up nicely, so you then fill the quiche and keep baking. For a neat presentation, you can cut out that extra pastry with a sharp knife before you unmold and serve the quiche.

How to make sure quiche lorraine filling ingredients won’t sink to the bottom

Make that cream mixture extra-frothy: The secret to keeping the filling ingredients from sinking to the bottom of this deep-dish Quiche Lorraine is to beat the liquid ingredients until the mixture gets extra-frothy using a hand mixer or a stand blender. As you layer the caramelized onions, the bacon, and the cheese with the frothy custard, the air bubbles will “hold” the solids and keep them distributed throughout the quiche during baking.

Use a hand mixer or a blender to make the quiche mixture extra-frothy:

Layer the filling ingredients with the quiche mixture to distribute them evenly:

The extra-frothy quiche lorraine mixture will hold the filling ingredients throughout the baking process, preventing them from sinking to the bottom of the tart:

Classic Quiche Lorraine is an extraordinary dish. It can be made a day or more ahead, and it’s just as delicious hot or cold. It can also be served any time of day, from breakfast to a late-night snack!

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Classic Quiche Lorraine

No other savory pie is more elegant than classic Quiche Lorraine. Get step-by-step instructions and helpful tips to make this make-ahead-friendly, rich, custardy dish in your home kitchen!

Course Breakfast, Brunch, dinner, Lunch, Main Course, Main dish

Cuisine French

Keyword Bacon, Blind Baking, Deep-Dish, French Cooking, French Food, French Recipe, French Recipes, Make-Ahead, Pastry, Quiche, Savory Pie, Savory Tart, Shortcrust, Shortcrust Pastry, Step-by-Step

Prep Time 30 minutes minutes

Cook Time 3 hours hours 15 minutes minutes

Cooling Time 4 hours hours

Servings 10 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the crust

• 2 batches Foolproof Shortcrust Pastry (see method below for rolling and blind baking instructions)

For the quiche

• 1 ½ lbs large yellow onions, (about 2) also called Spanish onions, trimmed, peeled, and thinly sliced
• 2 tbsp extra-virgin olive oil
• 2 tsp kosher salt, or fine sea salt, divided
• 1 lb thick-cut bacon, cut into 1/4-in (0.5 cm) cubes, or thin strips
• 2 cups whole milk (3.25% m.f.), or partly skimmed milk (2% m.f.)
• 1 cup heavy cream (35% m.f.)
• 6 large eggs
• ½ tsp freshly ground black pepper
• ¼ tsp freshly grated nutmeg
• ½ cup grated Comté, Gruyère, or Emmenthal cheese

US Customary - Metric

Instructions

• Lightly grease a 9-in (23 cm) springform pan with 3-in (7.5 cm) sides. Set aside.

FOR THE SHORTCRUST PASTRY

• Make the two batches of Foolproof Shortcrust Pastry, one after the other. When the first one is done, dump it on a floured working surface, and make the second batch right away. Dump it over the first batch, then, using your hands, gather the whole thing into a loose, flattened ball. Sprinkle the dough with flour, then roll out to a 16-in (40 cm) circle. (Sprinkle with more flour as needed to prevent sticking.) The pastry should be about 1/4 inch (6 mm) thick.
• Carefully fold the dough in half, then place over the bottom half of the prepared springform pan. Unfold, then gently ease the dough into the pan, pressing it onto the bottom and creasing the dough to flatten it against the sides of the pan. Using a fork, prick the bottom pastry all over.
• If blind baking with pie weights or dry peas, cut off the overhanging pastry so the pastry is flush is with the top of the pan.

  If blind baking without pie weights or dry peas, let the pastry hang over the sides of the pan. Freeze the pastry-lined pan for at least 30 minutes, or until ready to blind bake.

TO BLIND BAKE THE CRUST

• Preheat the oven to 350°F (175°C).
• If blind baking with pie weights or dry peas, cut out a large piece of parchment paper and ease it into the pastry to line it. Fill the pan with pie weights or dry peas. Bake for 30 minutes. Remove from the oven. Carefully lift the parchment with the weights or peas out of the pan (transfer these into a large bowl to let cool completely before storing), then return the pan to the oven and bake for an additional 15 minutes, or until the crust looks dry and is light golden brown. Set aside on a cooling rack.
• If blind baking without pie weights or dry peas, place the pan with the overhanging pastry straight from the freezer to the oven. Bake for 45 minutes, or until the crust looks dry and is light golden brown. Set aside on a cooling rack.

FOR THE CARAMELIZED ONIONS

• In a large saute pan or Dutch oven set over medium heat, warm up the extra-virgin olive oil until shimmering. Add the sliced onions, sprinkle with 1 tsp (5 ml) of the salt, then stir to combine. Cover and cook for 15 minutes. Uncover, stir, reduce the heat to low, and continue cooking, uncovered, until the onions are tender and lightly browned, about 1 hour. Stir every 15 minutes to ensure the onions cook evenly. Transfer the cooked onions to a large bowl and let cool completely.
• In a skillet set over medium-high heat, cook the bacon until crisp but not dry. Using a slotted spoon, transfer the bacon to the bowl with the cooked onions and let cool.

TO BAKE THE QUICHE LORRAINE

• Preheat the oven to 325°F (160°C).
• Make the custard: In a large bowl or an 8-cup measuring cup, combine the milk, cream, eggs, remaining salt, pepper, and nutmeg and, using a hand mixer, blend until very frothy (you can add the ingredients to a stand blender instead.)
  
• Place the springform pan with the blind baked over a baking sheet to catch any leaks. Mix the cooked onions and bacon to combine, then spread half of the mixture over the bottom of the crust. Pour half of the custard over the onions. Sprinkle with half the grated cheese. Spread the remaining onion and bacon over. Blend the remaining custard again to refroth, then pour into the crust. Sprinkle with the remaining cheese.
  
• Bake for about 90 minutes, or until the top of the quiche is golden brown and the center is just set. The center of the Quiche Lorraine should still jiggle a bit: it will set fully as the quiche cools.
• Transfer the Quiche Lorraine to a wire rack and let cool to room temperature, at least 2 hours.

  Refrigerate until the quiche is fully chilled, at least 3 hours, or ideally overnight. Refrigerating the quiche will allow it to fully set and slice more cleanly. You can keep the quiche refrigerated for up to 3 days.
• If you blind baked the crust without pie weights or dry peas, using a sharp knife to cut off the extra crust along the rim.
• To unmold the Quiche Lorraine, slide a sharp knife along the edge of the ring mold or cake pan to loosen the quiche, then loosen the springform and remove the quiche from the pan.

SERVING

• Slice the Quiche Lorraine into portions, then serve cold or room temperature. You can also reheat portions in a 350°F (175°C) oven for 10 minutes. Serve the quiche with a lightly dressed green salad.

STORAGE

• Refrigerate leftover Quiche Lorraine in an airtight container for up to 3 days.

Notes

How to bake this Quiche Lorraine in two separate 9-inch (23 cm) pie plates 

Make the two batches of Foolproof Shortcrust Pastry, but keep each batch separate. Roll out one batch at a time, then lay each rolled-out crust in a 9-inch pie plate. Cut off the excess pastry, prick the bottoms all over with a fork, then freeze for at least 20 minutes.

Blind bake the crusts (with or without pie weight or dry peas) at 350°F (175°C) for 30 minutes (remove the pie weight or dry peas after 20 minutes if you’re using them.)

Prepare the onions, bacon, and custard as indicated. Divide the ingredients between the two blind baked crusts, when sprinkle with the cheese.

Bake for 40-45 minutes, or until the tops of the quiches are golden brown and the centers are just set. The centers of the quiches should still jiggle a bit: they will set fully as they cool. Let cool to room temperature, then refrigerate overnight. Serve as indicated.

This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post How to Make Classic Quiche Lorraine appeared first on Food Nouveau.

Whether you garden at home or in a community space, love to frequent summer farmers markets or have a CSA box that you pick up, you know that summer = local, fabulously market-fresh produce. Peas, tomatoes, corn, zucchini, eggplant, cauliflower, green beans, fresh leafy greens… they’re all in abundance right now—and don’t forget the herbs!

In fact, the bounty can be so great that it can be overwhelming! What are you going to do with all of this beautiful food?

Well, this collection of market-fresh recipes for summer is exactly what you need to be inspired. These veggie-centric recipes all highlight summer produce and let it shine. They’re almost all very simple and some will even help you store that market fresh flavor through the winter!

Go ahead and read through the list… I bet you’ll want to run, not walk, to your local farmers’ market when you’re done!

1. Soupe au Pistou

Soupe au Pistou is a classic French soup that shines a spotlight on fresh summer vegetables and herbs—and makes great use of your CSA basket contents. This light soup is topped with pistou, the French answer to pesto, but without the nuts. Try it once and watch yourself making it over and over again!

2. Heirloom Tomato Crostata

Heirloom tomatoes need very little help to make them shine: just a few simple, quality ingredients such as homemade pesto, quality soft cheese, or a crisp pastry shell. These delicious components all come together in this colorful Heirloom Tomato Crostata, a stunning summer brunch or lunch dish.

3. Sicilian Caponata

Caponata is a Sicilian sweet and sour version of ratatouille that has a gorgeous aroma and a thick, chunky texture, making it perfect to top crusty rounds of grilled bread as an appetizer or to serve with grilled fish. It’s a great market-fresh recipe you can and should make ahead of time to allow the aromatic flavors to fully develop.

4. Tomato and Peach Panzanella Salad

Panzanella is a traditional Tuscan salad usually made with market-fresh, juicy tomatoes, cubed bread, olive oil, onions, and vinegar, but this version has a twist! I’ve toasted the bread and added gorgeous drippy, fresh peaches, good, dry salami, and chunks of buffalo mozzarella to create a memorable summer dish!

5. Savory Clafoutis with Summer Vegetables and Goat Cheese

This Savory Clafoutis does for vegetables what the classic French dessert does for fruit! Roasted zucchini, eggplant, and cherry tomatoes are paired with tangy, creamy goat cheese to create a celebration of summer veggies in an easy, but elegant dish that’s perfect for brunches and dining al fresco.

6. Hazelnut, Parmesan, and Grilled Zucchini Salad

When it comes to market-fresh recipes, salads are always a big hit. Zucchini is prolific in gardens and markets as we head into the last half of summer. You can never have too many ways to use it up and this elegant but easy Grilled Zucchini Salad combines crunchy and creamy textures with toasted hazelnuts and the slightly salty tang of Parmigiano-Reggiano Cheese.

7. Sweet Corn Chowder with Lemony Pesto

I have an ongoing love affair with the sweet summer corn that lands on plates in late summer. This rich-tasting Sweet Corn Chowder is one of my favorite soups: it shines an irresistible spotlight on market-fresh produce like corn, tomatoes, and basil. Freeze that short-lived sweet corn so you can also make this chowder in the heart of winter, too!

8. Sweet Corn Risotto in Corn Broth

This Sweet Corn Risotto is brimming with crunchy-sweet golden kernels that really channel sunshine in a bowl. But it also makes the most of the cobs, which are used to create the delicious corn broth that enhances that iconic sweet summer corn flavor.

9. Lentil Niçoise Salad

This Lentil Niçoise Salad is a perfect summer dinner salad packed with protein, fiber, vegetables, and, of course, sumptuous market-fresh summer flavors! Lentils are a must-have pantry staple. Pull them into action at a moment’s notice while bringing a ton of health benefits to the table! They’re the perfect addition to this summer salad keeping it light, but filling.

10. Fresh Tomato Sauce

If you find yourself drowning in juicy ripe tomatoes, then this Fresh Tomato Sauce recipe is for you. Preserve those summer beauties in a simple, aromatic sauce that you can use all winter long in so many different ways! It works with pasta, as a pizza sauce, or even as a dip.

11. Tomato and Fresh Corn Salad

This Tomato and Fresh Corn Salad is super easy and quick side salad that’s a delicious sidekick to barbecued meats, seafood, and fish. Since tomatoes and corn are in season together, it should be no surprise that both are delicious together! Just a bit of prep and a simple dressing create a summer side dish everyone loves at first bite.

12. Sweet Pea Risotto

Sweet Pea Risotto makes the most of fresh summer peas but, it also works really well with frozen peas so you can make it year-round. Either way, you will never tire of this beautifully vibrant dish that’s easy to make but elegant to serve.

13. Zucchini and Parmesan Savory Bread Pudding

Did you know you can make some absolutely delicious savory bread puddings from market-fresh veggies? This Zucchini and Parmesan Bread Pudding is a perfect example of that unusual, but unforgettable dish. This savory bread pudding uses up a lot of zucchini and you can make it ahead of time for a brunch or lunch—in fact, it tastes even better the next day!

14. Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh

Market-fresh greens and herbs are available all through the growing season but sometimes, it can be hard to think of what to do with them beyond a salad. That’s where this colorful dish of Grilled Chicken Skewers with Cilantro Pesto and Kale Tabbouleh comes in! The cilantro-packed pesto is the perfect dip for the chicken skewers and the kale is a bold, colorful addition to the tabbouleh. It’s a lovely, market-fresh recipe idea that’s perfect for a warm summer night.

15. Build-Your-Own, Easy Noodle Salad

My Build-Your-Own Easy Noodle Bowl is the ultimate “it’s too hot to cook” meal. You can use whatever fresh vegetables, herbs, greens, and protein you have on hand in your fridge. Simply whip up the easy sesame dressing, toss all your ingredients together, and dinner is ready! You can even let family members customize their own bowls to suit their tastes by setting all the add-ins out on a platter and letting everyone help themselves.

Still hungry for dessert?

Make sure to browse through my Summer Dessert recipe category to find sweet dishes that make the most of summer fruits, too!

The post Market Fresh Recipes: 15 Dishes That Celebrate Summer appeared first on Food Nouveau.

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To me, there’s something magical about a perfectly ripe, super-juicy, meaty heirloom tomato. I only discovered these gorgeous specimens in recent years—for the longest time, I would see them in magazines and cookbooks but not in my local farmers’ markets.

Thankfully, the demand for heirloom tomatoes has grown over the years, and I can now find them easily year-round, thanks to new-generation farmers who grow them in hothouses throughout our cold, snowy Quebec winters.

Very little needs to be done to heirloom tomatoes to make them shine. My favorite way to serve them is tossed into a colorful Panzanella Salad. They’re also amazing as a topping for risotto or tossed with a simple aglio e olio pasta. Of course, I love them in a classic BLT sandwich, too!

But when I want to highlight these spectacularly curled tomatoes differently—and spark conversations in the process—I make this gorgeous Heirloom Tomato Crostata. This crostata—the Italian cousin to a French galette—looks amazing, yet it’s easier to make than you probably think. It all starts with my super-easy, foolproof shortcrust pastry. If you’ve never made pastry from scratch, this heirloom tomato crostata is the perfect opportunity to hone your skills. My shortcrust pastry recipe comes together within seconds in the food processor! The buttery flakiness of homemade pastry is hard to beat, but you could use store-bought, all-butter pastry as a shortcut as well.

The crostata is then slathered with pesto (homemade or store-bought, your choice!), dotted with creamy Boursin cheese (you can use goat cheese, too!), and topped with thick, colorful slices of heirloom tomatoes. This heirloom tomato crostata is the perfect combination of buttery, crisp, cheesy, herby, and juicy. It’s a memorable brunch or lunch dish you’ll want to go back to again and again—and your guests will request it, too!

Helpful Tips for Making Heirloom Tomato Crostata

• Drain those tomatoes: Heirloom tomatoes are super juicy, so it’s a good idea to help them release some of that liquid before you use them in a crostata to keep it from turning soggy. To do so, cover a baking sheet with paper towels, set the heirloom tomato slices side by side, and generously sprinkle both sides with sea salt. Let sit for 15 minutes, pat dry with additional paper towels, then use as indicated in the recipe.

• Take shortcuts: You can make the pastry and pesto required in the recipe from scratch—they don’t take much time at all to do, but there is some rest involved—so take shortcuts if need be and don’t feel guilty about it. Most grocery stores sell quality shortcrust pastry in the freezer section—just make sure to swing for an all-butter brand. Use your favorite pesto, or even skip it completely; you can substitute a drizzle of extra-virgin olive oil and garnish the crostata with fresh herbs instead.

• Let that crostata rest before you dig in: When you take the crostata out of the oven, you’ll likely see a small pool of liquid over the surface of the tomatoes. Don’t panic—simply let the crostata rest until it comes down to room temperature, which is how this heirloom tomato crostata should be enjoyed anyway. The flavorful juices will settle back down into the crostata, which will make it easier to slice and enjoy, too.

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Heirloom Tomato Crostata

This heirloom tomato crostata layers crisp pastry, homemade pesto, creamy cheese, and super-juicy heirloom tomatoes. A memorable lunch or brunch dish!

Course Brunch, Lunch, Main Course, Main dish

Cuisine Italian

Keyword Basil, Brunch, Cherry Tomatoes, Crostata, Galette, Heirloom Tomatoes, Homemade, Italian Cuisine, Italian Food, Italian Recipe, Lunch, Pesto, Savory Tart, Summer Recipe, Summer Recipes, Tomate

Prep Time 25 minutes minutes

Cook Time 35 minutes minutes

Resting Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 4 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the crust

• 1 shortcrust pastry base, or you can use store-bought all-butter shortcrust (not puff!) pastry

For the tomatoes

• 2 large heirloom tomatoes (you can throw in cherry-sized heirloom tomatoes, too—note that these don't need to be drained)
• Fleur de sel, or fine sea salt

For the homemade pesto

• 2 cups packed fresh basil leaves, chopped
• ¼ cup extra-virgin olive oil
• ¼ cup toasted pine nuts, or chopped toasted walnuts
• 2 tbsp grated Parmigiano-Reggiano cheese
• 2 tbsp freshly squeezed lemon juice (about ½ lemon)
• 1 large clove garlic, peeled
• ½ tsp fleur de sel, or fine sea salt
• Freshly ground black pepper
• 2 tbsp water (optional, see recipe)

To bake the crostata

• 1 package soft and creamy, herb- or garlic-flavored cheese such as Boursin or goat’s cheese
• 1 tbsp milk
• Fleur de sel, or flaky sea salt

To serve (optional)

• Lemon zest
• Fresh basil leaves

Instructions

• For the crust: Follow the recipe’s instructions to make the shortcrust pastry. Transfer the pastry out of the food processor bowl and onto a lightly floured, clean working surface. Gather into a thick, flat round. Lightly sprinkle with flour, then roll out to a 14-in (35 cm) circle.
• Let the shortcrust pastry rest for 15 to 30 minutes, while you prepare the rest of the components. (If your kitchen is very warm, transfer the rolled-out pastry to a baking sheet and refrigerate for the same amount of time. You can also make the crust in advance and refrigerate it for up to a half-day.)
• For the crostata: Line a baking sheet with two layers of paper towels. Cut the heirloom tomatoes into ½-in (1 ¼ cm) thick slices and set flat, side-by-side, over the paper towel-lined baking sheet. Sprinkle with fleur de sel or sea salt, flip over, then sprinkle the second side with salt, too. Let rest for 15 minutes.
• For the homemade pesto: To the bowl of a food processor, add all the ingredients, except the water. Process until smooth, scraping down the sides as needed. This pesto should be a bit thicker than one you would use for pasta, but it should still be easily spreadable. If the pesto seems very thick, or if you have trouble reaching a smooth consistency, add water 1 or 2 tsp (5 to 10 ml) at a time and process until you reach the right consistency.
• To bake the heirloom tomato crostata: Preheat the oven to 425°F (210°C). If you refrigerated the shortcrust pastry, bring it back to room temperature 10 minutes before assembling the crostata.

  Line a baking sheet with parchment paper, then place the rolled out shortcrust pastry over this prepared sheet. (If you’re using a rectangular baking sheet, the pastry will hang over the sides at first, but the sheet will be just the right size once the galette is assembled and ready to bake.)
• Spread the bottom of the crust with a thin layer of pesto, leaving a 2-inch (5 cm) border all around. (Refrigerate or freeze the remaining pesto for another use.) Dot the pesto with small chunks of creamy cheese. Pat the heirloom tomato slices dry, then add to the crostata, fanning them in circles. Bring the edges of the dough up and over the filling, creasing it and gently pressing it down onto the filling as you go. Brush the dough with milk and sprinkle with fleur de sel, or flaky sea salt.
• Bake for 35 minutes, or until the crust is golden brown. Set the baking over a rack and let the heirloom tomato crostata cool completely, at least 30 minutes.
• SERVING: Garnish with additional chunks of creamy cheese, some lemon zest, and fresh basil leaves. Use a serrated knife to slice and serve with a green salad.
• STORAGE: Because of the high water content of tomatoes, this heirloom tomato crostata does not keep well. It's best enjoyed on the day it is baked.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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Welcome to my Cooking with Friends series! Every two weeks, I invite some of my favorite food writing and blogging friends to share recipes with you. I hope you’ll have just as much fun cooking and baking with them as I do.

Today, I’m welcoming Christelle from Christelle is Flabbergasting. Christelle is a prolific food writer, artistic director, and food and lifestyle photographer based in Montréal. Christelle grew up in Paris, but her heritage is Armenian, Syrian, and Lebanese, and that fabulous combination inspires her everyday cooking. She has written an award-winning cookbook, Ensemble, cuisine gourmande et colorée, and was a long-time food writing contributor to one of Québec’s major newspapers, La Presse. Her blog, Christelle is Flabbergasting, is as fun and quirky as she is herself: most of her content is in French–great if you want to practice yours!–but some of her delicious recipes are also translated in English. I secretly hope she’ll keep on translating more of her content because her recipes are awesome–people need them in their lives, obviously! :) Today, she’s sharing her recipe to make a gorgeous Late-Summer Grilled Pizza. Enjoy!

Nothing says “summer” more in Québec than a barbecue! I really love bread and pizza dough, and when you get to cook them in minutes on the barbecue, they’re even better!

The basic idea of this grilled pizza was first to create an “appetizer bread” of sorts, topping it with cheese and tomato (a great idea from the start, if you ask me!). But when I made the recipe for my blog, I was inspired by the abundance of seasonal produce at the market and changed the plan to create an “everything” pizza instead: fresh figs, corn, and cilantro soon joined my multicolored tomatoes.

Substitution tips and ideas:

• Use the dough to make grilled naan bread instead of a classic pizza crust;
• Make a vegetarian pizza by omitting the sausage;
• Replace the Jarlsberg cheese with (real!) creamy mozzarella di buffala;
• If you’re not a big fan of cilantro, simply replace it with fresh basil.

Grilled pizza is always a great idea!

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Late-Summer Grilled Pizza

This Late-Summer Grilled Pizza overflows with the freshest and best produce. Plus, it cooks in minutes! It's the perfect dish to celebrate summer.

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Resting Time 45 minutes minutes

Servings 2 small pizzas, or 1 large.

Author Marie Asselin

Ingredients

For the dough

• 1/2 cup 125 ml warm water
• 1 tsp 5 ml, or 4 g active dry yeast
• 1/2 tsp 2.5 ml sugar
• 2 cups 500 ml, or 250 g of all-purpose flour, or white spelt flour
• 1 tsp 5 ml salt
• 1/4 cup 60 ml plain yogurt
• Olive oil

For the toppings

• 1 small clove garlic minced
• 1 tbsp 15 ml olive oil
• 1 1/4 cups 310 ml, or 125 g grated Jarlsberg cheese
• 4 small black figs about 1/4 lb., or 100 g, thinly sliced
• 6 thin slices of Spanish cured sausage halved
• 2 cups 500 ml multicolored cherry tomatoes, halved
• 1 small fresh ear of corn grilled on the barbecue, then

To serve

• Fresh coriander leaves
• Fleur de sel or flaky sea salt
• Freshly ground black pepper

Instructions

• For the dough: Put the warm water in a bowl and sprinkle with the active dry yeast and the sugar. Let rest for 10 to 15 minutes, or until the mixture is frothy.
• Preheat the oven to 210°F (100°C). In a large bowl, combine the flour and salt. Make a well in the middle of the flour, then pour in the yeast mixture. Add the yogurt. Knead the dough until you reach a smooth, elastic, and only slightly sticky texture.
• Gather the dough into a ball and transfer to a lightly oiled heat-proof bowl. Cover with a damp towel. Turn the oven off, put the bowl in, and close the oven door. (The residual heat will allow your dough to rise more quickly.) Let the dough rise for 30 minutes, or until doubled in size.
• To assemble: In a small bowl, combine the olive oil and garlic. Set aside.
• Preheat the barbecue to high heat for at least 10 minutes. Oil the grate.
• Divide the dough into two portions and place one on a floured work surface. Using your hands, press the dough into a free-form crust. Repeat to create the second crust.
• Grill the crusts for 2 to 3 minutes, or until they're well marked on the underside. Flip the crusts over. Brush with garlic-infused oil and sprinkle with grated Jarlsberg cheese. Distribute the fig slices. Grill for 2 minutes more, until the cheese is melted and the crusts are cooked through. (You can close the lid of the barbecue to speed up the process.) Remove the pizzas from the grill and transfer to a cutting or serving board. Garnish with sausage, cherry tomatoes, grilled corn, and coriander leaves. Season with salt and pepper and serve immediately.
• Recipe Credit: Christelle Tanielian

Disclosure Notice: This site is a participant in the Amazon Associates Program, an affiliate advertising program designed to provide a means for the site to earn fees by linking to Amazon and affiliated sites.

If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post Late-Summer Grilled Pizza appeared first on Food Nouveau.

This post contains affiliate links. Full disclosure is at the bottom of the article.

Growing up, my mom never made us eat Brussels sprouts. Back then, I knew all of my friends hated them: they were too green, they stank, they tasted bad. I bragged about the fact that I didn’t have to suffer them (although we did eat lots of broccoli), but secretly, I was kind of attracted to them. I loved their petite shape, their bright color, their little leaves that you peeled like petals, and the beautiful gradation from green to yellow their insides revealed. I always thought, they’re so cute, they must taste good, right? But then again, if everybody says they’re bad, why should I risk a taste?

So I spent over 30 years without eating Brussels sprouts. Shameful, isn’t it? It’s not that I didn’t see them once in a while at the market; they just remained these little green balls of mystery to me. But my curiosity and the hunch that they certainly were tasty always remained. Last year, I explored luscious Brussels sprout dishes on Heidi Swanson’s blog and my intuition turned into a craving (Swanson makes any veggie look like a star). Still, those recipes remained in my to-make list. In January of this year, I saw these cute mini-cabbages sprouting (ahem) everywhere. They were featured on a number of trends list, becoming the “It” veggie in New York City, and touted as the latest anticancer food. It seemed as though they had become unavoidable.

On an impulse, I bought a stem of Brussels sprouts last week and figured I would find a way to make up for the fact I had left them out of my life for so long. Because I feel like Italian food can make you love anything, I chose to make a pizza topped with creamy mozzarella di bufala, salty pancetta and nutty Brussels sprouts petals, inspired by one on the menu at Motorino in New York City. I used my beloved Roman-style pizza crust that always turns out so well when cooked on a pizza stone.

Let me tell you, I was in heaven – this may very well be the best pizza I’ve made at home. It’s so simple it feels like cheating. As I told E: it tasted better than dessert!

So the long wait did not disappoint: I loved my first Brussels sprouts. If you have any sprout doubts, have a slice of this heavenly pizza; I guarantee it’ll change your mind. Of course, what doesn’t taste good swimming in melting mozzarella di bufala and dotted with crispy pancetta? Next time, I’ll roast them (with chorizo). And then, I want to make soup. And then… the list is long! In 2012, the mighty sprout is everyone’s favorite veggie, and it has become mine too.

Do you like Brussels sprouts? What is your favorite way to serve them?

Pancetta and Brussels Sprout Pizza

Serves 2 (or 4, if you manage to be reasonable)

1 Roman-style pizza crust

¼ cup best-quality extra-virgin olive oil
1 clove garlic
Parmigiano-reggiano, freshly grated
1 small white onion, sliced thinly (about 1/3 cup)
1 ball mozzarella di bufala (buffalo mozzarella)
3.5 oz diced pancetta
4 large brussel sprouts

Position a rack in top third of the oven, place a pizza stone on it and preheat oven to 500°F. Preheat for 45 to 60 minutes.

Pour the olive oil in a small bowl. Peel then smash the garlic clove with the side of a knife, then put in the olive oil to infuse at room temperature for 15-30 minutes.

Prepare the Brussels sprouts: cut off the foot of each sprout. Remove the first layer of leaves, which will be tough and possibly damaged. Peel the remaining leaves, collecting them in a bowl. When the leaves start becoming tough to separate and they seem to want to stick to the core, you’ve peeled enough, get on with the next sprout (keep those remaining, wrinkly leaves for your next soup).

In a medium pan set over high heat, fry the diced pancetta for a couple of minutes just until it browns a bit. Spoon the pancetta on a paper towel and reserve.

Roll out your pizza crust and set over a piece of parchment paper. Brush dough generously with some of the garlic-infused olive oil. Grate some parmigiano-reggiano all over the dough up to the very edges, then add the thinly sliced onion. Tear the mozzarella di bufala ball and dot it across the pizza. Distribute the Brussels sprout petals, then the fried pancetta. Grind some black pepper, sprinkle with a pinch of fleur de sel (or coarse sea salt), then drizzle with more garlic-infused olive oil.

Carefully slide the pizza (with the parchment paper) onto the preheated pizza stone. Bake until the crust is browned and crisp, about 10 minutes. The edges of the Brussels sprout petals will blacken and wilt a bit – but that’s what makes the pizza so delicious.

Slice and enjoy at once.

Inspired by Motorino’s Brussels Sprout and Pancetta Pizza.

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Feta, Chickpea, and Eggplant Pizza

This thin-crusted eggplant pizza is topped with classic middle-eastern ingredients to create an aromatic, memorable dish.

Course dinner, Main Course, Main dish

Cuisine Italian, Middle-Eastern

Keyword Chickpeas, Eggplant, Feta, Mozzarella, pizza, pizza crust, Pizza dough, Tahini, Vegetarian, Zaatar

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 2 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

For the roasted eggplant and chickpea mixture

• 1 eggplant, peeled and diced
• 1 cup canned chickpeas, rinsed and patted dry
• 1 small onion, sliced
• 2 tsp extra-virgin olive oil
• Generous pinch of dried oregano

For the tahini spread

• 3 tbsp tahini
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly squeezed lemon juice
• Pinch kosher salt, or fine sea salt
• Freshly ground black pepper

To assemble the pizza

• 1 ball Roman-Style Pizza Dough (half a batch), or store-bought pizza dough
• ¾ cup shredded mozzarella cheese
• ⅓ cup crumbled feta cheese
• 1 tbsp za’atar
• Fleur de sel, or sea salt flakes
• Freshly ground black pepper
• Fresh thyme leaves

US Customary - Metric

Instructions

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F (260°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

For the roasted eggplant

• Put the diced eggplant, chickpeas, and onion in a large mixing bowl. Drizzle with olive oil, a generous pinch of salt, and dried oregano. Toss to coat. Spread on a baking sheet and transfer to the oven, setting it over the pizza stone, and roast for 15 minutes or until the eggplant is tender, the chickpeas golden brown, and the onion translucent. Set aside to let cool and keep the oven on.

For the tahini spread

• Combine all the ingredients in a mini food-processor. If the mixture is too thick, add a little water, 1 tsp (5 ml) at a time, until you reach a spreadable consistency.

Roll out the pizza dough

• Sprinkle a clean, working surface and one of the balls of pizza dough with flour. Roll out the dough in a very thin, large rectangle with rounded corners.
• Cut out a piece of parchment paper large enough to hold the pizza crust. Fold the crust in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Assemble and bake the pizza

• Slather the tahini spread all over the pizza crust. Sprinkle with the mozzarella, then scatter the eggplant and onion mixture all over. Garnish with the feta and za’atar. Drizzle with a bit of olive oil and season with a sprinkle of salt and freshly ground black pepper.
• Bake the pizza for about 10 minutes, or until the edges crisp up and the cheese is melted. Garnish with a generous sprinkle of fresh thyme leaves and serve immediately.
• Recipe Credit: Adapted from Sara Forte, Sprouted Kitchen.

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I’ve recently noticed that when I think back on my recent trip to Rome, of all the amazing food I enjoyed, it’s pizza I remember best. Well, maybe it shouldn’t come as such a surprise given the city’s pizza-making notoriety, but I didn’t expect it to be the dish that would stick to my mind. During our stay in Italy’s capital, E and I had pizza at many different trattorie, but the one pizza I remember best and still long for, months after, was the one served by weight at a take-out counter. Forno Campo de Fiori was always packed: keeping my place in line without being passed by locals used to the place’s chaotic ordering and check-outing process was always a bit of a sport, but the prize was absolutely worth the struggle.

Forno’s pizza is cooked as 6-foot long pies and is served with different toppings, but the combinations are always very simple. Usually, two or three carefully chosen ingredients garnish the pizza’s crunchy dough, but the place is also famous for its minimalist pizza bianca, topped only with olive oil and coarse sea salt, which should become the poster-child for the merits of culinary simplicity.

Forno Campo de’ Fiori’s Pizza Bianca:

We loved Forno’s so much that we went back to taste many varieties but our favorite was the zucchini pizza – the soft, nutty taste of thinly sliced zucchini combined with the milkiness of fresh mozzarella, contrasting with the crust’s saltiness was an absolute chef d’oeuvre and we went crazy for it. Seriously, I could have eaten that pizza every day for a week. Of course, the fact that we enjoyed our €2 slices sitting on the rim of Campo de Fiori’s fountain under the warm fall sun, while we watched busy and elegant Romans walk by didn’t hurt to imprint the souvenir upon my memory either.

Campo de Fiori’s Zucchini Pizza:

Picture-Perfect Campo de Fiori, Rome:

Back home, I started to experiment making Roman pizza, wanting to come as close to Forno’s as I could. Much of the success depended on the crust’s crispiness, which was difficult to achieve in a regular home oven. Also, as I usually made the pizza dough in my bread machine, my efforts produced a crust which rose too much during the baking process, even when rolled paper-thin.

Then the “new” Bon Appetit came along, with its first Italy-focused issue. I bought it out of curiosity, and found a recipe for Roman pizza that felt very close to the goal I was trying to reach. I couldn’t resist trialing the recipe just a couple of days after. I kneaded the dough by hand and noticed right away that it stretched very easily and held its shape even after being rolled extremely thin. I felt hopeful and garnished the pizza with a classic tomato, mozzarella di bufala,  and fresh basil combination. The result was flabbergasting in its deliciousness: I couldn’t have come closer to the goal I was trying to reach. We wolfed down the first pie and I promised to quickly make the zucchini variety – which I did a couple of days later with equal success.

I now believe I have found the perfect Roman-style pizza dough. If you like thin, crispy pizza, I believe you’ll fall in love with it too. Don’t be put off by the idea of making your own dough by hand, it’s a lot quicker than you think – believe me, I don’t have a lot of patience for dough but this one was easy. Once you have made the dough, the key to the perfect pizza is keeping the toppings simple and using the very best ingredients. Now is the time to use your best olive oil, to splurge on mozzarella di bufala and to sprinkle liberally with precious fleur de sel. Your taste buds will thank you.

Helpful Tip for Making Roman-Style Pizza Dough

Rolling the dough extra-thin and the use of a pizza stone to bake the pizza are essential to get a crispy Roman-style crust. This recipe is for the crust only; choose the topping you want to try (see recipes below) and read recipes carefully to multi-task while the pizza dough is resting.

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Roman-Style Pizza Dough

This recipe will teach how to make Roman-style pizza from scratch. Inspired by the memorable pizza sold at Rome's Forno Campo de Fiori.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Campo di Fiori, Cherry Tomatoes, Crust, Dough, From Scratch, Italian Cuisine, Italian Food, Italian Recipe, Mozzarella di Bufala, Olive Oil, Parmigiano Reggiano, pizza crust, Pizza dough, Prosciutto, Rome

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Resting Time 1 hour hour 50 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 2 pizzas (serving 2 people each)

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 tsp granulated sugar
• 1 ½ tsp active dry yeast
• 2 ½ tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt
• 2 ¼ cups all-purpose flour, plus more for dusting

US Customary - Metric

Instructions

Make the pizza dough

• Combine ¾ cup warm water (100°-115°F / 38-46°C), sugar, and yeast in a large bowl; let sit until spongy, 4-5 minutes. Mix in 1 ½ tbsp of the olive oil and the salt. Stir in 2 ¼ cups of the flour. Turn out onto a work surface; knead until smooth and elastic, adding more flour when the dough is sticking, about 6 minutes total. Grease a large bowl with 1 tablespoon olive oil. Add dough, cover bowl with plastic; let rise until doubled, about 90 minutes.
• Meanwhile, position one rack in the top third of the oven and another in the bottom third; place a pizza stone on the top rack and preheat the oven to 500°F (260°C). Preheat for 45 to 60 minutes.
• Divide the dough in half. At this point, you can wrap the dough balls individually in plastic wrap and store in the refrigerator for a couple of days, or store in a plastic storage bag in the freezer for 1 to 2 months.

Roll out the Roman pizza dough

• Sprinkle a clean, working surface and one of the balls of pizza dough with flour. Roll out the dough in a very thin, large rectangle with rounded corners (it doesn’t have to be perfect; in fact, it’s more authentic if it isn’t!). The thinner you manage to roll the crust, the crunchier it will be. I like to go as thin as 1/4-in (0.6 cm), but you can go thicker if that’s what you prefer.
• Cut out a piece of parchment paper large enough to hold the pizza dough. Fold the dough in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the dough with a clean kitchen towel and let rest for 15 minutes.
• Garnish the Roman-style pizza crust as desired. Transfer the pizza (with the parchment paper) to the pizza stone in the oven and bake for about 8 minutes, or until golden brown and bubbly.
• Recipe Credit: Adapted from Bon Appétit Magazine.

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Roasted Cherry Tomatoes, Basil, and Arugula Roman-Style Pizza

A simple, delicious way to garnish and serve an authentic Roman-style pizza at home.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword arugula, Campo de Fiori, Cherry Tomatoes, Mozzarella di Bufala, Parmigiano Reggiano, pizza, pizza crust, Pizza dough, Roman Pizza, Roman-Style Pizza

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 ball homemade Roman-style pizza dough (half a batch)
• ¾ lb cherry tomatoes
• Extra-virgin olive oil
• Fleur de sel, or flaky sea salt
• Freshly ground black pepper
• ¼ cup finely grated Parmigiano-Reggiano cheese
• 1 small ball Mozzarella di Bufala (about 5 oz / 140 g), sliced thinly
• 2 large handfuls arugula
• Fresh basil leaves (optional)

US Customary - Metric

Instructions

To roast the cherry tomatoes

• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F (260°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.
• Cover a baking sheet with aluminum foil. Scatter the cherry tomatoes over. Drizzle with 1 tbsp (15 ml) olive oil, then season with salt and pepper. Set the baking sheet over the pizza stone and roast the tomatoes until their skins split and becomes blackened in spots, 10 to 12 minutes. Remove and let cool slightly. Leave the oven on.

Roll out the Roman pizza dough

• Sprinkle a clean, working surface and one of the balls of pizza dough with flour. Roll out the dough in a very thin, large rectangle with rounded corners.
• Cut out a piece of parchment paper large enough to hold the pizza crust. Fold the crust in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and bake the pizza

• Generously brush the pizza crust with extra-virgin olive oil. Sprinkle with the grated Parmigiano-Reggiano, then distribute the slices of buffalo mozzarella over the crust. Nestle the roasted tomatoes in between the mozzarella slices. Season with salt and pepper.
• Using a pizza peel or a large cutting board, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 10 minutes.
• SERVING: Pull the pizza out of the oven. Sprinkle with the arugula and some fresh basil leaves, if desired. Serve immediately.

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Roman-Style Zucchini Pizza

A simple, but oh-so-delicious way to serve Roman-style pizza inspired by Campo de Fiori, in Rome.

Course dinner, Main Course, Main dish

Cuisine Italian

Keyword Campo de Fiori, Mozzarella di Bufala, pizza, pizza crust, Pizza dough, Roman Pizza, roman-style, Roman-Style Pizza, Thyme, Zucchini

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 2 servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 ball homemade Roman-style pizza dough  (half a batch)
• ¼ cup extra-virgin olive oil
• 1 clove garlic
• ⅓ cup finely grated Parmigiano-Reggiano cheese
• 2 small zucchini (about 7 oz / 200 g)
• Fleur de sel, or sea salt flakes
• Freshly ground black pepper
• 1 small ball Mozzarella di Bufala (about 5 oz / 140 g), sliced thinly
• 1 tbsp fresh thyme leaves

US Customary - Metric

Instructions

Prepare the ingredients and preheat the pizza stone

• Pour the olive oil in a small bowl. Very finely mince or grate the garlic clove, then mix it into the oil. Set aside to infuse. (You can prepare the garlic oil ahead of time; refrigerate until needed.)
• Slice both zucchini in extra-thin slices (a mandoline slicer is the best tool to do this).
• Position a rack in the lower third of the oven. Place a pizza stone on the rack and preheat the oven to 500°F (260°C). Preheat for 45 to 60 minutes to allow the stone to absorb as much heat as possible.

Roll out the Roman pizza dough

• Sprinkle a clean, working surface and one of the balls of pizza dough with flour. Roll out the dough in a very thin, large rectangle with rounded corners.
• Cut out a piece of parchment paper large enough to hold the pizza crust. Fold the crust in half and transfer to the parchment paper (the paper will make it easier to transfer the pizza to the oven, as the thinness of the crust would make it virtually impossible to slide the pizza off onto the stone). Cover the crust with a clean kitchen towel and let rest for 15 minutes.

Garnish and bake the zucchini pizza

• Generously brush the pizza crust with garlic-infused olive oil.
• Sprinkle with a third of the grated Parmigiano-Reggiano, then distribute the slices of buffalo mozzarella over the crust.
• Set the thin zucchini slices over the pizza in an overlapping pattern.
  
• Season the zucchini with a generous pinch of fleur de sel (make sure the salt is distributed evenly all over the pizza) and some black pepper. Sprinkle with the remaining Parmigiano-Reggiano and drizzle with the remaining garlic-infused olive oil.
• Using a pizza peel or a large cutting board, carefully transfer the pizza (with the parchment paper) onto the preheated pizza stone in the oven. Bake until the crust is browned and crisp and the cheese is bubbly, about 10 minutes.
• SERVING: Pull the pizza out of the oven. Sprinkle with the fresh thyme leaves and serve immediately.

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

The post How to Make Roman-Style Pizza from Scratch (Inspired by Rome’s Forno Campo de Fiori Pizza) appeared first on Food Nouveau.

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Breakfast Pizza from Scratch

Course Breakfast, Brunch, Lunch, Main Course, Main dish

Cuisine American, Italian

Keyword Asparagus, From Scratch, Homemade, How-To, Mornay, Mozzarella, Mozzarella di Bufala, Pancetta, pizza, pizza crust, Pizza dough, Prosciutto

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 4 individual servings

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 batch Roman-Style Pizza Dough (recipe follows)
• 8 slices pancetta, or 4 slices prosciutto
• 2 tbsp extra-virgin olive oil
• 1 cup Mornay Sauce (recipe follows)
• 4.5 oz fresh mozzarella cheese, preferably Mozzarella di Bufala
• 12 to 16 thin asparagus shoots, tougher ends snapped or cut off (or use thicker asparagus shoots, sliced lengthwise)
• 4 eggs
• Flaky sea salt and freshly ground black pepper
• Minced chives, optional

Instructions

• If you made the pizza dough ahead of time, bring it back to room temperature 30 minutes before rolling. Place a pizza stone on the bottom rack of the oven, then preheat to 450°F (230°C) for at least 30 minutes before using.
• If using pancetta, quickly sauté it in a hot nonstick skillet until crisp, about 1 minute per side. (No need to fry prosciutto.) Set aside.
• Separate the pizza dough into 4 equal portions. Lightly flour a working surface, then roll out each portion of dough into 6- to 7-inch (15- to 18-cm) rounds. Place each round of dough on a square of parchment paper.
• Brush the dough with olive oil. Cover with Mornay sauce. Thinly slice the fresh mozzarella and divide between the pizzas. Cover the cheese with 2 slices of crisp pancetta, or 1 slice of prosciutto. Scatter the asparagus over the pizzas.
• Bake the pizzas 2 at a time (or more, if your pizza stone accommodates it) for about 8 minutes, or until the dough is puffed up and golden brown and the cheese is bubbly. Remove from the oven and bake the remaining pizzas.
• While the pizzas are baking, fry the eggs sunny side up in a very hot oiled skillet, seasoning each with flaky sea salt and freshly ground black pepper.
• Serve each breakfast pizza topped with a fried egg. Garnish with minced chives, if desired, and enjoy right away.

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Roman-Style Pizza Dough

This versatile pizza dough is best enjoyed thinly stretched, Roman-style.

Course Breakfast, Brunch, dinner, Lunch, Main Course, Main dish

Cuisine Italian

Keyword Homemade, pizza, pizza crust, Pizza dough, roman-style

Prep Time 25 minutes minutes

Proofing Time 1 hour hour 30 minutes minutes

Servings 4 individual, thin-crust 6 in (15 cm) pizzas

Author Marie Asselin, FoodNouveau.com

Ingredients

• 2 tsp granulated sugar
• 2 ¼ tsp active dry yeast
• 2 tbsp extra-virgin olive oil, divided
• 1 tsp kosher salt, or fine sea salt
• 2 ½ cups all-purpose flour, plus more for dusting

US Customary - Metric

Instructions

• In the bowl of a stand mixer fitted with the dough hook, or in a large mixing bowl, combine ¾ cup (180 ml) warm water (100 to 115°F / 38to 46°C) with the sugar and the yeast. Let sit until the yeast has bloomed (itshould look spongy on the surface), about 5 minutes. Mix in the olive oil andthe salt. Using a fork, stir in 2 cups (250 g) of the flour. Knead the dough, using the stand mixer or by hand, adding more flour to keep it from sticking, for about 6 minutes, or until the dough is smooth and elastic. Turn out onto awork surface; knead until smooth and elastic, adding more flour when the doughis sticking, about 6 minutes total.
• Lightly oil a large bowl. Transfer the dough tothe bowl. Cover with plastic wrap and place in a warm place, such as aturned-off oven with the light on, for 90 minutes.
• If using the dough right away, roll out the dough following the instructions in the Breakfast Pizza recipe.
• FREEZING TIPS: Wrap the dough in plastic wrap and refrigerate for up to 2 days, or freeze in a heavy-duty freezer bag for up to 1 month.
• Recipe Credit: Adapted from Sarah Tenaglia andSelma Morrow, Bon Appétit Magazine.

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Classic Mornay Sauce

This elegant creamy, cheesy sauce is wonderful as a base for pizza, or to serve over vegetables and eggs.

Course Breakfast, Brunch, Condiment, Sauce

Cuisine French

Keyword French Sauce, Gruyère, Melted Cheese, Mornay, Sauce

Prep Time 10 minutes minutes

Cook Time 27 minutes minutes

Servings 1 cup (250 ml)

Author Marie Asselin, FoodNouveau.com

Ingredients

• 1 ¼ cup milk
• 1 onion wedge (about ¼ a medium-sized onion)
• 1 bay leaf
• 2 whole cloves
• Freshly grated nutmeg
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• ¼ cup finely grated strong-tasting cheese, such as Gruyère or Parmesan

US Customary - Metric

Instructions

• In a medium saucepan set over low heat, combine the milk, onion wedge, bay leaf, cloves, and some freshly grated nutmeg. Simmer very gently, uncovered, for 15 minutes. Strainthe milk to a measuring cup and discard the onion, bay leaf, and cloves.
• Wash the saucepan and return to medium-low heat. Melt the butter, then whiskin the flour. Cook, whisking continuously until the mixture (called a"roux") is just fragrant, about 2 minutes. Remove from the heat andslowly whisk in the warm milk. Return the saucepan to medium-low heat and cookwithout boiling, whisking constantly, until the sauce reaches the consistencyof a thick cream soup, 8 to 10 minutes. Remove from the heat and whisk in thegrated cheese. Season with salt and pepper, to taste.
• Use the sauce immediately, or transfer to an airtight container andrefrigerate for up to 3 days. The cold sauce will remain spreadable so you canuse it on the pizza straight from the fridge.
• Recipe Credit: Adapted from The Joy of Cooking

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If you click on an affiliate link, I may earn advertising or referral fees if you make a purchase through such links, at no extra cost to you. This helps me creating new content for the blog–so thank you! Learn more about advertising on this site by reading my Disclosure Policy.

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