Paris & Vegan Pissaladiere

I can describe our trip to Paris in three words: romance, cafe’s, and art.

Is it any wonder that of all the cities we visited this past May, Paris ended up at the top of my list?
A city renowned for art, food, and wine- I felt like Julia Child! Finally surrounded with people who love to eat (…and occasionally drink) as much as I do.

I am currently trying to figure out a way to either move or retire to Paris. Surely in the 30+ years till retirement, this can happen. Until then, I’ve been reminiscing on our time by purchasing an absurd number of parisian knick-knacks, looking at our photos, and of course, recreating most of our meals.

It would be impossible for me to rate the meals we had; what was considered “best” one day, was shadowed by the next meal, and so on. This was lunch one day, a cheese-less pizza I haven’t heard of previously. Typically prepared with anchovies, I swapped in olive tapanade and capers to mimic the same salty flavor. While I’ve never had it the traditional way, I think my salty, savory pie is every bit as incredible as the original.

Slice it and serve with a salad. Eat outside, preferably with a glass of wine and pretend you are people-watching in Paris. Ah, a girl can dream.

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Paris & Vegan Pissaladiere

• Author: Alex Caspero

Description

Vegan Pissaladiere Pizza! A cheeseless pizza topped with olive tapenade, capers, and caramelized onions.

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• Author: Alex Caspero

• Author: Alex Caspero

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Ingredients

• 1 recipe homemade
• pizza crust
• (I suppose you could use store-bought but really try to make your own. Since this is such a simple recipe, homemade crust will really make or break this dish. If you don’t want to make your own, try buying pre-made dough from either Trader Joe’s or a local pizza shop.)
• 2 large yellow onions, halved and sliced thin
• 1 tbsp. fresh thyme leaves
• 3 cloves garlic, chopped
• 1/4 cup olive oil
• Pinch salt/pepper
• 1/2 cup olive tapanade
• 2 tbsp. capers

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Instructions

1. Heat the olive oil in a large sauté pan, add the onions, thyme, pinch salt, pepper and garlic cloves oven low-heat for 60 minutes until onions are reduced and sweat. Don’t be tempted to increase the heat, you don’t want them to brown.
2. While the onions are cooking,
3. prepare the dough
4. When the dough is ready, knead it a few times until it’s smooth and elastic. Roll with a rolling pin, and stretch it to a large circle and place on a pizza stone. Spread the olive tapanade on top, followed by the onions, and sprinkle on the capers.
5. Place in a 450ºF oven and cook 15 minutes until lightly browned.
6. Slice, eat, enjoy! … We’ll always have Paris.

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