Pissaladiere

• Dough for 1 pizza (see recipe)
• Flour for sprinkling dough
• 3 tablespoons olive oil
• 1 1/2 pounds onions, peeled and thinly sliced
• Salt and freshly ground black pepper to taste
• 1 teaspoon fresh thyme leaves, or 1/2 teaspoon ground thyme
• 6 to 10 anchovies (optional)
• About 12 good pitted black olives, cut in half (optional)
• 6 to 8 thin slices of tomato (optional)

1. Preheat oven to 450 degrees.
2. Knead dough lightly, and place it on lightly floured surface; sprinkle it with a little more flour, and cover with plastic wrap or towel.
3. Let rest while oven heats and you cook the onions.
4. Place olive oil in large skillet, and turn heat to medium-high.
5. Add onions, along with some salt and pepper, and cook, stirring frequently, until onions give up their liquid and become quite soft, at least 15 minutes; do not allow onions to brown.
6. When they are cooked, turn off heat and stir in thyme.
7. Pat or roll out dough as thinly as possible to diameter of 12 inches, using more flour or oil as necessary.
8. The process will be easier if you allow dough to rest occasionally between rollings.
9. If you have a pizza stone in your oven, place dough on a floured peel, or long-handled board; if you do not, lay dough on baking sheet brushed lightly with olive oil.
10. Let dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
11. Spread dough with onions, and then decorate, if you like, with anchovies, olives, and tomato.
12. Bake until nicely crisp, 15 minutes or more; if tart is browning unevenly, rotate it back to front about halfway through cooking time.
13. Serve hot or at room temperature.

pizza, flour, olive oil, onions, salt, thyme, anchovies, black olives, tomato

Taken from cooking.nytimes.com/recipes/9678 (may not work)