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Inverted Pizza with Olives, Anchovies and Caramelized Onions
Pissaladière is a classic savory tart from the south of France, featuring caramelized onions, savory anchovies and briny black olives—an ideal topping combination for our weeknight-simple inverted pizza. Caramelizing thinly sliced onions on a baking sheet makes quick, hands-off work of the task. Once nicely browned, the topping mixture is covered in store-bought pizza dough, then baked until golden. After being inverted upright, the browned crust that formed during baking becomes a wonderfully crisp bottom, no pizza stone required. Fresh thyme and a drizzle of extra-virgin olive oil give the pizza an enticing aroma and shine.
medium yellow onions, halved and thinly sliced
tablespoons extra-virgin olive oil, divided, plus more to serve