|French baguette/Italian loaf||6 Ounce (1 Piece, 22 Inches Long, 2 1/2 Inches In Diameter)|
|Olive oil||4 Teaspoon|
|Yellow onion||1 Medium, thinly sliced|
|Dried rosemary||1⁄2 Teaspoon, crumbled|
|Dried thyme||1⁄2 Teaspoon, crumbled|
|Salt||1⁄4 Teaspoon (To Taste)|
|Black pepper||1⁄4 Teaspoon (To Taste)|
|Canned low sodium tomatoes||14 1⁄2 Ounce, drained and chopped (1 Can)|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||2 Medium, thinly sliced and seeded|
|Pitted calamata/Other black olives||8 , chopped|
|Grated parmesan cheese||2 Tablespoon|
1 Preheat the broiler, setting the rack 6 inches from the heat.
Cut the bread crosswise into 4 pieces and halve each piece horizontally.
Arrange the bread, cut sides up, on a baking sheet and toast it underthebroilerfor 1 to 2 minutes or until lightly golden.
2 Preheat the oven to 450° F.
In a 1 0-inch nonstick skillet, heat 2 teaspoons of the oil over moderate heat.
Add the onion, rosemary, thyme, salt, and pepperand saute, stirring occasionally, for 6 minutes or until the onion is golden.
Add the canned tomatoes and garlic and cook the mixture, stirring, for about 2 minutes or until thick.
3 Spread the onion-tomato mixture, dividing it evenly, on the pieces of bread.
Top with the sliced tomatoes and garnish with the olives, anchovies if desired, and cheese.
Drizzle the tops of the pizzas with the remaining 2 teaspoons of oil and bake them for 8 to 10 minutes or until the cheese is melted and the topping is hot