Pissaladiere

• 1/2 recipe Pizza Dough (page 572)
• Flour as needed
• 3 tablespoons extra virgin olive oil, plus more as needed
• 1 1/2 pounds onions, about 3 large or 4 or 5 medium, thinly sliced
• Salt and black pepper to taste
• 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried
• 6 to 10 anchovies, optional
• About 12 Nicoise or other good-quality black olives, pitted and cut in half, optional
• 6 to 8 thin slices tomato, optional

1. Preheat the oven to 450F, with a pizza stone in place if you have one.
2. Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel.
3. Let it rest while the oven heats and you cook the onions.
4. Put the olive oil in a large skillet over medium high heat and add the onions and some salt and pepper.
5. Cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; do not allow them to brown.
6. When they are cooked, turn off the heat and stir in the thyme.
7. Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary.
8. The process will be easier if you let the dough rest between rollings.
9. If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil.
10. Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
11. Spread the dough with onions and then decorate, if you like, with anchovies, olives, and tomato.
12. Bake until nicely crisp, 15 minutes or more; if the tart is browning unevenly, rotate it back to front about halfway through the cooking time.
13. Serve hot or at room temperature.
14. Omit the tomatoes and olives.
15. In step 2, stir the anchovies into the cooked onions and cook for 5 minutes.
16. Stir a 6-ounce can of tomato paste into the onions and cook for a few more minutes over low heat.
17. Season to taste.
18. Drizzle the rolled-out dough with 2 tablespoons olive oil and bake for 10 to 12 minutes, or until the bottom begins to turn pale golden.
19. Spread the partially baked dough with 1 cup plain bread crumbs, preferably fresh, then spread with the onion mixture.
20. Return to the oven and bake for 15 to 20 minutes more, until the bottom is dark golden but not burned and the top is a richly colored caramel.
21. Remove and allow to cool for a few minutes before cutting; best served hot or warm.

recipe pizza dough, flour, extra virgin olive oil, onions, salt, thyme, anchovies, nicoise, tomato

Taken from www.epicurious.com/recipes/food/views/pissaladiere-385609 (may not work)