|Pizza dough||1 Pound|
|Onions||3 1⁄2 Pound|
|Olive oil||1⁄2 Cup (8 tbs)|
|Black olives||20 Small|
1 As per the package directions, make the pizza dough and set aside to rise.
2 Peel and slice the onions into slivers.
3 Preheat the oven to 475°F.
4 Lightly oil a shallow, rectangular baking tray measuring approximately 14x16 in or a large quiche dish.
5 In a very wide skillet, heat the oil and fry the onions gently over low heat for 10 minutes, stirring continuously.
6 Sprinkle with the pinch of sugar.
7 Season with salt and freshly ground pepper.
8 Cover, and sweat over very low heat for another 15 minutes, stirring occasionally.
9 Remove the lid and turn up the heat a little.
10 Fry gently, stirring constantly.
11 Remove from the heat and add more salt and pepper if necessary.
12 When the pizza dough has risen sufficiently, punch it down by hand and then roll out to a rectangle.
13 Line the base and shallow sides of the baking tray, pressing the dough into the shape of the tray with your knuckles.
14 Sprinkle the surface with a little salt and olive oil.
15 Spread the cooked onions evenly over the surface.
16 Arrange the olives on top in a lattice design.
17 Bake for 15 minutes or until the pizza dough is cooked and golden brown.
18 Serve warm or at room temperature.