Pizza Topping: Pissaladiere - cooking recipe

Ingredients

Onion Mixture
4 tablespoons olive oil
4 -5 large onions, peeled and finely sliced
1 teaspoon fresh rosemary, finely chopped
1 teaspoon fresh thyme, finely chopped
1 teaspoon caster sugar, superfine
Topping
12 anchovy fillets
16 black olives, pitted
12 fresh basil leaves
Tray
olive oil flavored cooking spray, lightly oiled

Preparation

Preheat the oven 220oC/425oF/Gas
On a medium setting, heat a large frying pan with lid, add the olive oil, onions, rosemary and thyme.
Cover and reduce heat to low, cook for 20 minutes, or until the onions are very soft but not burnt. Add the sugar to the onions and cook for a further minute, setting aside for later use.
Base/Dough: Flour surface to turn out the ready dough, knead and punch it down. Divide dough into four sections and roll out each piece into and thin oval shape. Turn the edges over a little to form a somewhat thicker crust.
Put dough on a large tray, which has been oiled and cover the surface of the pizzas with the onion mixture. Rip the anchovies and olives into small pieces and place them over the onion mixture.
Place tray into the oven and bake for 15 minutes. Remove from the oven and garnish with freshly torn basil leaves.