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1
Heat the olive oil in a large, heavy nonstick skillet over medium heat.
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2
Add the onions and cabbage with a generous pinch of salt and cook, stirring, until they begin to soften, about 5 minutes.
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3
Add another generous pinch of salt, cover the pan and turn the heat to low.
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4
Cook slowly for one hour, stirring often, until the mixture has melted down to a sweet, soft, golden marmalade.
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5
Add the garlic, thyme, capers, and salt and pepper to taste.
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6
Cover and cook for another 15 minutes.
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7
Uncover, and if there is a lot of liquid in the pan, cook until the liquid in the pan has cooked off.
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8
For pizza, preheat the oven to 450 degrees, preferably with a baking stone in it.
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9
Roll out the pizza dough and line a 12- to 14-inch pan.
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10
Brush the remaining tablespoon of oil over the bottom but not the rim of the crust.
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11
Spread the onion and cabbage mixture over the crust in an even layer.
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12
Cut the anchovies in half and decorate the top of the crust with them, making 12 small xs and placing an olive in the middle of each x.
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13
Place on top of the pizza stone and bake 10 to 15 minutes, until the edges of the crust are brown and the topping is beginning to brown.
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14
Remove from the heat.
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15
Serve hot or warm or at room temperature.
