Pissaladiere (French Onion Pizza)

Combine the flour and salt in a mixing bowl and mix with a fork. Add the egg, oil, and water to the bowl and mix with the fork until just combined. Knead the mixture until a soft dough forms.

Form the dough into a ball and lightly cover the bowl. Let stand for 1 hour.

Meanwhile, prepare the filling by heating 3 tablespoons of the oil in a large skillet over low heat. Add the onions, garlic, salt (to taste), bay leaf, and thyme sprig. Cook, stirring occasionally, for 1 hour or until the onions are very soft. Do not let the onions brown, keep the heat at the lowest setting. Remove the pan from the heat and discard the bay leaf and thyme sprig.

Preheat the oven to 350 degrees F. Grease a baking sheet.

Turn the dough out onto a floured work surface. Roll the dough out into a rectangle (to fit the baking sheet). Transfer the dough to the baking sheet. Press the dough lightly and prick the top of it lightly with a fork.

Spread the onion mixture evenly over the dough. Top with the anchovies and olives, pressing the olives into the onion mixture.

Brush the edges of the dough with the remaining olive oil and drizzle a little over the top of the onions.

Place the baking sheet in the oven and bake at 350 degrees F for 30 minutes or until the edges are golden brown. Remove the pissaladiere from the oven and sprinkle with black pepper. Serve hot.