|Pizza dough||1 Pound (2 Quantities)|
|Pitted black olives||125 Gram|
|Capers||2 Tablespoon, drained|
|Pine nuts||60 Gram|
|Freshly ground black pepper||To Taste|
|Olive oil||2 Tablespoon|
|Onions||8 , thinly sliced|
|Garlic||6 Clove (30 gm), crushed|
|Chopped fresh thyme/1 teaspoon dried thyme||2 Tablespoon|
Prepare pizza dough as described in recipe.
Divide dough into two portions and press each into a lightly greased 26x32cm.
Swiss roll tin.
To make topping, heat oil in a large saucepan over a medium heat.
Add onions and garlic and cook, stirring, for 10 minutes or until onions are soft.
Reduce heat to low, add thyme and sugar and cook, stirring frequently, for 20 minutes or until mixture is thick and caramelised.
Spread half the onion mixture over each pizza base, then top with anchovy fillets, olives, capers, pine nuts and black pepper to taste.
Bake for 20-25 minutes or until base is crisp and golden.