1 small container anchovies 2.2 ounces, drained and separated
1/2 cup briny black olives such as nicoise or kalamata pitted and roughly chopped
coarse salt and fresh ground black pepper
6 tablespoons unsalted butter
6 lbs. yellow onions peeled, sliced in half lengthwise, sliced 1/4 inch thick
2 teaspoons coarse salt
1 tablespoon granulated sugar
Preheat oven to 500 degrees. On a lightly floured surface roll pizza dough into a 16 inch by 11 inch rectangle. Sprinkle cornmeal on a rimmed baking sheet and place dough on top.
In a small bowl toss garlic with one tablespoon olive oil. Spread caramelized onions in a thin layer on dough leaving a one inch border around the edge of dough. Evenly arrange garlic, anchovies and olives over onion layer. Season with salt and black pepper. Brush edges of crust with remaining olive oil.
Bake until crust is deep golden brown and releases easily from pan when a large metal spatula is slid underneath, 9 to 11 minutes. Serve warm or at room temperature.
Caramelized Onions: In an 8-quart Dutch oven or heavy bottomed pot, melt butter over medium high. Add onions and salt and cook, stirring occasionally until translucent and just beginning to brown, 30 minutes.
Reduce heat to medium, add sugar and cook, stirring every 5 to 7 minutes, scraping up any browned bits from the bottom of the pot, 30 minutes. Onions should be deep golden brown and have a jam-like consistency. Adjust seasoning. Cool completely and store in an airtight container for up to two weeks.