For topping: Heat the olive oil in a large pan medium heat. Add sliced ​​onion and season with pepper. Add 2 tbsp balsamic vinegar, put the lid and let the onions slowly simmer for about 45 minutes, stirring occasionally. Remove the lid and continue cooking until the water evaporates and the onions are caramelized. Remove from heat and set aside. The base of the pizza: If you use puff pastry - in a rectangular tray spread puff dough and spread the onion mixture on top. Arrange olives and anchovy fillets over the onions, add fresh thyme. Bake in oven at 220 C until the crust is baked - for 20-30 minutes. Serve warm or cold cut into pieces. If you are using kneading dough: Dissolve the yeast in 1 cup warm water in a small bowl, let stand for 5 minutes, then add the olive oil. Mix flour and salt in a medium bowl, add the yeast mixture and stir with a wooden spoon, if necessary, may add more water until the ingredients are well mixed. Kneading dough on a lightly floured work surface for several minutes until a smooth, firm and elastic dough. Shape dough into a ball, then place in a buttered medium bowl and cover with a damp cloth. Let dough rise in a warm place for about 1 hour. Roll out the dough on a floured surface to a thin rectangle. Transfer the dough on a board or baking sheet sprinkled with cornmeal. Cover the dough with a damp cloth and allow to stand for 30 minutes. Heat a flat stone in the oven. Remove the towel from the dough and spread the onion mixture on top. Arrange olives and anchovy fillets over the onions, add fresh thyme and slide the dough onto the hot pizza stone. Bake in the oven until the crust is baked - for 15-20 minutes. Serve warm or cold cut into pieces. * The size of the dough is not specified, but must be done thin crust whose thickness is 2 times smaller than the thickness of the topping to make it crispy. * Pissaladière is etc. French white pizza with onions and anchovies. An around the town of Nice in southern France. You might think that the name is a fun way to suggest that this is pizza, but in fact the name of this pizza or tart (if using puff pastry) comes from the Provencal word for fish paste: pissala. * Pissala wrinkled, crushed salted fish (blanchaille or Palaia - small Mediterranean fish) with spices (garlic, thyme, oregano, bay leaf) in olive oil. Due to a ban on fishing of this fish, it can be successfully replaced by anchovies or sardines. * I used the anchovies and dried mackerel. I used Option 1 - Oil - puff pastry. Instead of small olives kalamata put green olives with anchovies. Finally baking sprinkled with Grana Padano. * Lk must cook for long enough to give a soft texture (90 minutes to 2 hours and 30 minutes, depending on the variety) and avoid browning. You could say that you need to get confit. * There Italian version - Piscialandrea. An 16th century. In one legend, the authorship of this pizza is attributed to the famous sailor Andrea Doria (as in pizza there are tomatoes in addition anchovy fillets as garlic and butter).