Avocado Pissaladiere

• All-purpose flour, for dusting
• 1 pound pizza dough, thawed if frozen
• 1/4 cup plus 2 tablespoons extra-virgin olive oil
• 2 medium sweet onions, such as Vidalia or Walla Walla, thinly sliced
• 2 tablespoons sugar
• Kosher salt
• Freshly ground pepper
• 2 medium Hass avocados, peeled and thinly sliced
• 1/3 cup pitted kalamata olives
• 8 anchovy fillets in oil, drained

1. Preheat the oven to 450.
2. On a lightly floured work surface, using a lightly floured rolling pin, roll out the dough to a 12-inch round.
3. Transfer the dough to a parchment paperlined baking sheet and brush with 2 tablespoons of the olive oil.
4. Bake for about 20 minutes, until golden and cooked through.
5. Transfer the crust to a rack to cool.
6. Meanwhile, in a large nonstick skillet, heat the remaining 1/4 cup of olive oil.
7. Add the onions and sugar and cook over moderate heat, stirring occasionally, until the onions are softened and deep golden, about 15 minutes; season with salt and pepper.
8. Top the crust with the caramelized onions, avocado slices, olives and anchovies and serve.

flour, pizza, extravirgin olive oil, sweet onions, sugar, kosher salt, freshly ground pepper, avocados, olives, anchovy

Taken from www.foodandwine.com/recipes/avocado-pissaladiere (may not work)