Pissaladière

Directions

1. 1
   Divide the pizza dough in half and form each half into a ball.Prepare a hot fire in a grill and preheat a pizza stone for at least 30 minutes, until the thermometer on the stone registers 500F.In a large saut pan over medium-high heat, warm the 2 Tbs. olive oil.
2. 2
   Add the onions, salt, bay leaf and thyme and cook, stirring occasionally, until the onions brown, 4 to 5 minutes. Reduce the heat to low and continue cooking, stirring occasionally, until the onions are tender and translucent, 4 to 5 minutes more.
3. 3
   Remove the bay leaf and thyme sprigs and discard.
4. 4
   Let the onions cool.Using a rolling pin or your hands, gently roll out or stretch 1 ball of dough into a 10-by-6-inch rectangle. Lightly dust a pizza peel with flour and lay the dough on top.
5. 5
   Spread half of the onions evenly over the dough, leaving a 1/2-inch border. Arrange 10 of the anchovy slices on top of the onions in 2 lengthwise rows.
6. 6
   Place 1 bell pepper strip across each anchovy strip. Arrange 15 of the olives in 3 lengthwise rows. Carefully slide the pissaladire onto the preheated pizza stone, cover the grill and bake until the crust is golden brown, 10 to 12 minutes.Using a pizza peel, transfer the pissaladire to a cutting board.
7. 7
   Sprinkle with 1/2 Tbs. of the oregano and cut into slices.
8. 8
   Drizzle with olive oil. Repeat with the remaining ingredients.
9. 9
   Serves 4 to 6.Note: Use a mandoline to slice the onions quickly and evenly. A cherry pitter makes fast work of pitting the olives.