Pizza Provencal

• 1 lb. frozen whole-wheat bread dough, thawed
• 2 Tbs. olive oil, divided, plus more for bowl
• 3 large onions, chopped (about 5 cups)
• 2 tsp. chopped fresh thyme
• 3 Tbs. black olive tapenade

1. Rub large bowl with oil, place bread dough in bowl, cover and let rise according to package directions, or until double in size.
2. Heat 1 1/2 Tbs.
3. olive oil in large skillet over medium-low heat.
4. Add onion and cook 40 minutes, or until golden brown, stirring occasionally.
5. Stir in thyme, and season with salt and pepper.
6. Cool.
7. Preheat oven to 400F.
8. Coat a rimmed 13x16-inch baking sheet with cooking spray.
9. Punch down dough into baking sheet until dough is 1/4- to 1/2-inch thick.
10. Spread tapenade over dough.
11. Scatter onions evenly over tapenade.
12. Bake 15 minutes, or until crust is cooked through and lightly golden brown on bottom.
13. Cut into 6 pieces, and serve.

bread, olive oil, onions, thyme, black olive tapenade

Taken from www.vegetariantimes.com/recipe/pizza-proven-ccedil-al/ (may not work)