Pissaladiere

• 10 12 ounces luke-warm water
• 1 tablespoon dry active yeast
• 4 tablespoons olive oil
• 1 lb plain flour (4 c.)
• 2 tablespoons olive oil
• 5 medium onions, sliced thin
• 2 cloves garlic, sliced thin
• 1 sprig fresh thyme
• 2 large ripe tomatoes, peeled,cored,seeded and chopped
• 8 artichoke hearts packed in oil, drained
• 12 kalamata olives
• additional thyme (to garnish)

1. Put the warm water in a large bowl, sprinkle yeast over it.
2. Leave until frothy.
3. Add 4 tbsp.
4. oil, then the flour.
5. Mix well to combine, then knead briefly until smooth.
6. Leave to rise, covered, in a lightly oiled bowl, until doubled, about 30 minutes.
7. Meanwhile, heat the olive oil in a frying pan and saute onion, garlic and thyme until golden.
8. Stir in tomatoes, increase heat to high, and cook until mixture is thick- about 5 min.
9. Discard thyme sprig.
10. Preheat pizza stone or metal baking sheet in oven at 500 degrees.
11. Roll out the dough to about 1/4" and transfer to peel/floured baking sheet.
12. Spread tomato/onion mixture over the dough.
13. Arrange anchovies and olives on top.
14. Transfer to heated stone/sheet and bake for 15-20 min.
15. ,until base is crisp.
16. Garnish with additional thyme, serve at room temperature.

water, active yeast, olive oil, flour, olive oil, onions, garlic, thyme, tomatoes, oil, olives, additional thyme

Taken from www.food.com/recipe/pissaladiere-60995 (may not work)