Pissaladière (French Onion Pizza)

Preparation

1. For dough, in a large bowl, stir together 2 cups of the flour, the yeast, and the salt. Make a well in the center of the flour mixture. Add the water, and 1 tablespoon olive oil. With hands, working from the outside to the center, begin mixing the flour into the water mixture, adding enough of the remaining 1 cup flour to make a soft dough.
2. Gather dough and place on a lightly floured surface. Knead about 5 minutes until the dough is smooth and elastic. Generously coat a medium bowl with olive oil. Add dough and turn to coat with the oil. Cover the bowl with a towel; let rest in a warm place for 1 hour.
3. For onion topping, in a large skillet, heat 3 tablespoons olive oil over medium heat, until shimmering. Add onions, bay leaves and thyme. Cook, stirring, until onions are beginning to soften. Stir in wine and continue to cook, stirring, until onions are translucent and very tender. Remove and discard bay leaves.
4. Preheat ove to 375°F. Generously brush a large baking sheet with olive oil. Punch down dough. With a floured rolling pin on a lightly floured surface, roll out to a 12 inch square. Gently crimp 1-inch all around. Place dough on prepared baking sheet. Brush dough generously with olive oil.
5. Top dough with onions, red peppers, and anchovies. If used a pizza stone, slide topped dough onto the stone. Bake 20 to 25 minutes until dough is crisped underneath when lifted with a spatula. Remove from oven. Scatter olives over the onions. Let stand a few minutes before cutting.