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1
Preheat the oven to 450 degrees, preferably with a pizza stone inside.
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2
Heat 2 tablespoons of the olive oil in a large, heavy nonstick skillet over medium-low heat.
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3
Add the onions and cook, stirring, until they begin to sizzle and soften, about three minutes.
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4
Add a generous pinch of salt and the garlic, bay leaf, thyme and pepper.
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5
Stir everything together, turn the heat to low, cover and cook slowly for 45 minutes, stirring often.
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6
The onions should melt down to a golden brown puree.
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7
If they begin to stick, add a few tablespoons of water.
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8
Stir in the capers, then taste and adjust seasonings.
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9
If there is liquid in the pan, cook over medium heat, uncovered, until it evaporates.
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10
Roll out the pizza dough and line a 12- to 14-inch pan.
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11
Brush the remaining tablespoon of oil over the bottom but not the rim of the crust.
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12
Spread the onions over the crust in an even layer.
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13
Cut the anchovies in half, and decorate the top of the crust with them, making twelve small Xs and placing an olive in the middle of each X.
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14
Place on top of the pizza stone, and bake 15 to 20 minutes, until the edges of the crust are brown and the onions are beginning to brown.
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15
Remove from the heat.
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16
Serve hot, warm or room temperature.
