Onion and Tomato Flatbread

This easy flatbread recipe from chef/partner Justin Chapple is an homage to pissaladière, the iconic recipe from Nice, France, which features a pizza-like bread topped with caramelized onions, salty anchovies, and briny olives. This version calls for prepared pizza dough and is topped with sauteed onions, fresh tomatoes, mixed French olives, and anchovies for a delicious twist on the classic.

1 tablespoon extra-virgin olive oil, plus extra for brushing and drizzling

One (8-ounce) ball prepared pizza dough, room temperature

2 tablespoons unsalted butter

1 medium red onions, halved and thinly sliced

1 medium sweet onion, halved and thinly sliced

3 garlic cloves, sliced

2 tablespoons thyme leaves, plus more for garnish

Kosher salt and freshly ground black pepper

2 Campari or cocktail tomatoes, sliced

1/3 cup mixed pitted French olives

8-10 flat anchovy fillets

Brush the interior of the Bread Oven base with olive oil. On a lightly floured work surface, stretch and pull the dough to 8-inch round, then transfer it to the Bread Oven; drizzle with olive oil. Cover and let rise for 30 minutes.

Meanwhile, in a large non-stick skillet, melt the butter with 1 tablespoon olive oil over medium-high heat. Add onions, garlic, 1 tablespoon thyme, and a generous pinch of salt and pepper. Cook, stirring occasionally, until the onions just start to wilt. Reduce heat to medium and cook, stirring occasionally, until softened and well browned, about 20 minutes.

Preheat oven to 450°F. Drizzle the dough with more olive oil and, using your fingertips, make dimples all over the top of dough. Gently spread the onions evenly on the dough, then arrange the tomatoes, olives, and anchovies on top. Sprinkle with the remaining 1 tablespoon thyme.

Bake until puffed and golden brown all over, 20-25 minutes. Garnish with thyme and let stand 10 minutes before serving.