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1
Preheat the oven to 450F, with a pizza stone in place if you have one.
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2
Knead the dough lightly and place it on a lightly floured surface; sprinkle it with a little more flour and cover it with plastic wrap or a towel.
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3
Let it rest while the oven heats and you cook the onions.
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4
Put the olive oil in a large skillet over medium high heat and add the onions and some salt and pepper.
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5
Cook, stirring frequently, until the onions give up their liquid and become quite soft, at least 15 minutes; do not allow them to brown.
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6
When they are cooked, turn off the heat and stir in the thyme.
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7
Pat or roll out the dough as thinly as possible, to a diameter of about 12 inches, using more flour or oil as necessary.
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8
The process will be easier if you let the dough rest between rollings.
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9
If you have a pizza stone in your oven, place the dough on a floured peel or long-handled board; if not, lay the dough on a baking sheet brushed lightly with olive oil.
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10
Let the dough rest for 15 to 30 minutes, or until it begins to puff ever so slightly.
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11
Spread the 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 the tart is browning unevenly, rotate it back to front about halfway through the cooking time.
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13
Serve hot or at room temperature.
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14
Omit the tomatoes and olives.
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15
In step 2, stir the anchovies into the cooked onions and cook for 5 minutes.
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16
Stir a 6-ounce can of tomato paste into the onions and cook for a few more minutes over low heat.
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17
Season to taste.
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18
Drizzle the rolled-out dough with 2 tablespoons olive oil and bake for 10 to 12 minutes, or until the bottom begins to turn pale golden.
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19
Spread the partially baked dough with 1 cup plain bread crumbs, preferably fresh, then spread with the onion mixture.
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20
Return to the oven and bake for 15 to 20 minutes more, until the bottom is dark golden but not burned and the top is a richly colored caramel.
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21
Remove and allow to cool for a few minutes before cutting; best served hot or warm.
