- Cook the onions with the olive oil and herbs for about 45 minutes, covered, then without the cover for about 10-15 minutes more, so they can dry out a bit. (You can make this the day before and keep covered and chilled.) I like to add a few whole peeled garlic cloves to the mix as well.
- Stretch the dough to fit whatever pan you’re using. The traditional shape is a rectangle about the size of a baking sheet but you can use a pizza pan if you prefer.
- Spread the onions over the stretched dough; make a design of the anchovies and olives. If you’re adding some crumbled cheese, now’s the time.
- Bake at 400 degrees for about 25 minutes.
- Slice and serve.