These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer's freezer.
·Onion mixture can be made 1 day ahead and cooled completely, then chilled, covered.
·Pizzas can be assembled (but not baked) 2 hours ahead and chilled, loosely covered with plastic wrap.
Recipe information
Yield
Makes 32 hors d'oeuvres
Ingredients
Special Equipment
Preparation
Step 1
Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.
Step 2
Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.
Step 3
Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.
Step 4
Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.
Step 5
*Available at specialty foods shops and Salt Works (800-353-7258).
