homemade pizza ingredients: before and after the bake? persillade?

[nasv]

I am attempting a new pizza based on a menu item I saw at a napoletana-type pizzeria, and it has an ingredient list where I'm not sure if it's best to add to the pizza before or after the bake.

My homemade pizzas take 7-9 minutes on a stone at 550F.

The pizza: "mozzarella, fontina, olives, red onion, garlic/parsley/anchovy persillade"

I'm not sure if the persillade is good as a base (as if it were the sauce), or if it is dripped on after the bake? And the olives, before the bake too? The red onion I imagine is pickled in red-wine vinegar and sliced thinly.

Any thoughts?
-Nico

[nasv]

For future reference when searches are done in the archives... I brushed on some of the persillade diluted with olive oil, and put everything else on into a 550F oven for about 8 minutes. I was worried the garlic in the persillade and the olives would burn but they didn't. After it came out of the oven, I spooned the remaining persillade to garnish the pizza, the bright green bunches with parsley were a nice color.

Till next time, Community!

[LisaPA]

This isn't that different from a recent experiment of mine where I used leftover chimichurri for my sauce. It was really awesome - I topped it with yellow tomatoes and raw shrimp and the shrimp did not overcook.

With the persillade, I would think the red onions were not pickled. Did you pickle them or leave them plain?

[nasv]

I did pickle the red-onions in red-wine vinegar, but it wasn't part of the persillade for me, it was just a separate topping.