Ingredients
All-purpose flour, for rolling
1/2 pound pizza dough, thawed if frozen
1/4 cup cornmeal
1/2 cup Caramelized Onions
2 garlic cloves, thinly sliced
3 tablespoons extra-virgin olive oil
1 can or jar (2 ounces) anchovies, drained and separated
1/2 cup Nicoise or Kalamata olives, pitted and halved
Coarse salt and ground pepper
Preparation
Preheat oven to 500 degrees. On a lightly floured surface, roll dough into an 11-by-16-inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
Spread onions over dough, leaving a 1-inch border. In a bowl, combine garlic with 1 tablespoon oil; arrange over onions and top with anchovies and olives. Season with salt and pepper. Brush edges of dough with 2 tablespoons oil. (If desired, score into individual servings before baking.) Bake until crust is golden brown and releases easily when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.
