This is a “french pizza”.
Here is the recipe. I would serve it with a simple green salad and a bagette and you have dinner.
For the topping
1/4 cup olive oil
2 lbs yellow onions, halved and sliced 1/4 inch thick
1 tbsp fresh thyme leaves
1/12 tsp kosher salt
2 whole cloves of garlic
For the dough (makes 2 pissaladieres)
1/ 1/4 cup warm (100 to 110 degrees) water
2 envelopes dry yeast or 2 oz fresh yeast
1 tbsp honey
3 tbsp olive oil
3 1/2 cups all purpose flour
2 tsp kosher salt
To assemble each pissaladiere
12 French black olives (pitted)
For the topping heat olive oil in large saute pan, cook onions, thyme, salt, pepper and garlic over low heat for 45 minutes. Toss onions from time to time. After 30 minutes, remove garlic, chop it roughly and return to onions.
For the dough combine, water, yeast, honey and olive oil in bowl of mixer fitted with dough hook. Mix for a few seconds and then add three cups of flour and salt. While mixing add the remaining flour, if you need it. You are looking for a soft dough. This will take approximately 5 minutes.
Remove dough from bowl and knead a few times on a well floured board. Transfer dough to large bowl with olive oil in the bottom and cover. Allow to rest for about thirty minutes.
Preheat over to 450 degrees.
Divide dough in 2 equal parts. There is only enough topping for one so I roll the remaining dough in a ball, wrap it well and freeze it for another time. Place the remaining ball on a well-floured board and cover it loosely with a damp towel. Allow it to rest for 10 minutes.
Roll the dough with a rolling pin and stretch it to a 10 X 15 inch rectangle and place on a baking sheet sprinkled with cornmeal.
Spread the onion mixture onto the dough leaving a 3/4 inch border all around. Artfully arrange the olives on top and brush the edge of the dough with olive oil. Bake for 15 minutes, or until crust is crisp. Serve hot.
Sometimes I also top this will some sliced tomatoes, if I have them on hand. If you have leftovers, store them in the fridge, warm them in a low oven and you have lunch the following day.