- 3 large onions (about 2 1/2 pounds), cut into 1/4-inch -thick slices
- 1/4 cup water plus additional if necessary
- 1 teaspoon olive oil
- 4 teaspoons yellow cornmeal
- 3 medium plum tomatoes, sliced thin
- 4 flat anchovy fillets, rinsed and chopped
- 2 tablespoons chopped pitted Niçoise or other brine-cured olives
- 2 teaspoons fresh thyme leaves
- 3/4 cup warm water (110°-115°F.) plus additional tablespoon if necessary
- a 1/4-ounce package (2 1/2 teaspoons)active dry yeast
- 2 cups all-purpose flour
- 1 1/2 teaspoons salt
- In a large bowl stir together water and yeast and let stand until foamy, about 5 minutes. Stir in flour and salt and blend until mixture forms a dough, adding additional tablespoon water if too dry. On a lightly floured surface knead dough about 10 minutes, or until smooth and elastic. (Alternatively, dough may be made in a standing electric mixer. In bowl of mixer make dough as described above. With dough hook knead dough about 5 minutes, or until smooth and elastic.)
- Put dough in a very lightly oiled deep bowl, turning to coat, and let rise, covered loosely, in a warm place 1 1/2 hours, or until doubled in bulk. Punch down dough and divide into 4 equal pieces. Dough keeps, each piece put in a small, sealable plastic bag and sealed, pressing out excess air, chilled overnight or frozen 2 weeks. If dough is frozen, thaw overnight in refrigerator before using. Makes enough dough for four 12-by 6-inch oval pizzas.
- In a large saucepan simmer onions in water and oil, covered, over moderate heat until tender, about 15 minutes, and season with salt. Cook onions, uncovered, stirring occasionally and adding additional water, 1 tablespoon at a time, if onions begin to stick to bottom of pan, until liquid is almost evaporated and onions are golden brown. Onions may be made 1 day ahead and chilled, covered.
- Preheat oven to 500°F.
- On a work surface sprinkled with 1 teaspoon cornmeal roll out 1 piece of dough into a 12- by 6-inch oval and transfer to a baking sheet. Repeat with remaining cornmeal and dough, ending up with 2 ovals on each of 2 baking sheets.
- Spread onions evenly on dough ovals, leaving a 1/2-inch border around edge of each pizza. Top onions with tomatoes and sprinkle with anchovies, olives, and thyme.
- Bake pizzas in lower and middle thirds of oven 15 minutes, or until crusts are crisp and pale golden.