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1
Preheat oven to 450 degrees.
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2
Knead dough lightly, and place it on lightly floured surface; sprinkle it with a little more flour, and cover with plastic wrap or towel.
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3
Let rest while oven heats and you cook the onions.
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4
Place olive oil in large skillet, and turn heat to medium-high.
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5
Add onions, along with some salt and pepper, and cook, stirring frequently, until onions give up their liquid and become quite soft, at least 15 minutes; do not allow onions to brown.
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6
When they are cooked, turn off heat and stir in thyme.
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7
Pat or roll out dough as thinly as possible to diameter of 12 inches, using more flour or oil as necessary.
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8
The process will be easier if you allow dough to rest occasionally between rollings.
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9
If you have a pizza stone in your oven, place dough on a floured peel, or long-handled board; if you do not, lay dough on baking sheet brushed lightly with olive oil.
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10
Let dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
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11
Spread dough with onions, and then decorate, if you like, with anchovies, olives, and tomato.
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12
Bake until nicely crisp, 15 minutes or more; if tart is browning unevenly, rotate it back to front about halfway through cooking time.
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13
Serve hot or at room temperature.
