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Traditional Pizzaladière Provencal Pizza

This recipe is from Célia Gentaud @ Mirabeau Wine:

This recipe comes from my sister’s godfather, Walter Cavanna, who was born in Italy but grew up in Provence. The pizzaladière is a Provençal adaptation of our neighbour’s most famous dish. I remember travelling in Italy with my family, together with Walter and his family. It was very hot, and …Continue reading here for more on the story behind this family recipe that combines a bit of Italy with Provence.

Via:: Mirabeau Wine

      

Pizzadeliere provence pizza @MirabeauWine #Recipes
Pizzaladière Provence Pizza
Print Recipe
The pizzaladière is a Provençal variation that combines Italy and Provence in a delicious and very simple dish, using the best ingredients you can. Serve with a salad and enjoy with a glass of Mirabeau Classic Rosé! Bon appetit.
Servings
4 people
Cook Time
30 minutes
Servings
4 people
Cook Time
30 minutes
Pizzadeliere provence pizza @MirabeauWine #Recipes
Pizzaladière Provence Pizza
Print Recipe
The pizzaladière is a Provençal variation that combines Italy and Provence in a delicious and very simple dish, using the best ingredients you can. Serve with a salad and enjoy with a glass of Mirabeau Classic Rosé! Bon appetit.
Servings
4 people
Cook Time
30 minutes
Servings
4 people
Cook Time
30 minutes
Ingredients
Ingredients for the base
Ingredients for the topping
Servings: people
Instructions
  1. Mix the flour, yeast and warm water in a large bowl and knead it into a stiff dough.
  2. Pour 2 tablespoons of extra virgin olive oil and mix into the dough. NB: this may seem unusual for people who make normal pizza dough, but it’s a necessary step!
  3. Form the dough into a ball and sprinkle lightly with flour. Cover the bowl with a dishcloth and let it rise for an hour.
  4. Peel and slice the onions finely.
  5. Take a deep frying pan that has a lid and add a splash of olive oil.
  6. Gently sweat off the onions without browning them. Stir them periodically, but keep them covered to create an unctuous soft mixture, adding a bit of water or more oil as needed. Add salt and pepper to taste.
  7. When the onions are cooked, let them cool down completely.
  8. Preheat the oven to 180 deg C.
  9. Place baking paper on the baking sheet, or add some flour.
  10. When the dough has risen, spread it out evenly to take the shape of the baking sheet. Use a rolling pin, or a wine bottle, to roll it into the corners.
  11. Let the dough rest for a few minutes so it rises to about 1cm.
  12. Spread the cooled onions evenly over the surface of the dough.
  13. Add the sliced anchovies and olives.
  14. Sprinkle Provence herbs over the top, or add fresh sprigs of thyme and finely cut rosemary.
  15. Bake the pizza in the oven for 30 min.
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Mirabeau Wine

Mirabeau Wine

Stephen had been in the corporate world for 15 years and in August 2008 turned down a promotion that would have meant more money but also more stress, longer hours and less time with his young family. For many years the Cronks had been dreaming and talking about moving to France to make their own wine, but the moment never seemed quite right to make the big leap.

Soon after, a good redundancy offer seemed the perfect opportunity to turn the dream into reality and after selling their beloved house, they left the leafy suburbs of south-west London in August 2009. Their worldly possessions were packed up on the back of a truck and with barely a word of French between them, the family headed south to a small village called Cotignac, in the heart of Provence.

The Cronks spent a year getting their bearings, learning to live the provençal way, as Stephen was criss-crossing the country researching and finding the best vineyards to work with. The next step was setting up a small wine business with the principle objective of making a Provence rosé that would be regarded as one of the very best from the region, while building a brand that people would grow to love. In order to achieve this aim, they put together a highly experienced winemaking team and threw their heart and soul into the brand and innovative communications with their customers. Mirabeau is now being sold in more than 30 markets, has won medals and earned acclaim from some of the world’s toughest wine critics, but what really makes Stephen happiest is that their wines are an integral part of people having a great time together.

Read more about the Mirabeau Wine story here.

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