Pissaladiere (Provencal Caramelized Onion Anchovy Tart)

Slice the onions very finely, pat 8 anchovy fillets and 12 black olives dry, and preheat the oven to 220C. Warm 2 tablespoons olive oil in a pan, add the onions with 1 teaspoon sugar and part of the thyme, and cook over low heat for the first 10 minutes. Once the onions collapse and release their moisture, continue on low for at least 30 minutes more. Stir frequently, lowering the heat if the bottom begins to catch, until the onions are deep brown, thick, and able to hold together like a spread. Roll 300 g pizza dough thinly, paying particular attention to the center because a thick middle will remain soft beneath the onion topping. Set the dough on a tray and raise the rim slightly. Spread the onion mixture in a generous but even layer. Arrange the anchovies and olives in a lattice so their concentrated saltiness is distributed across each portion, then scatter over the remaining thyme. Extra salt is generally unnecessary. Bake for 12 to 15 minutes, until the rim is crisp and the underside is lightly browned rather than merely dry on top. Let the tart settle briefly after it leaves the oven, then slice with a firm downward cut so the onion layer and anchovy pattern remain on the crust.