Ingredients

• 2/3 cup warm water (105°F to 115°F)
• 1 teaspoon sugar
• 1 envelope yeast
• 2 cups all purpose flour
• 5 1/2 tablespoons olive oil
• 1 teaspoon salt
• 1 1/4 pounds onions, finely chopped (about 4 cups)
• 8 anchovy fillets, finely chopped
• 20 Niçoise olives, pitted
• 1 teaspoon chopped fresh marjoram

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Instructions

1. Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled, about 1 hour.
2. Meanwhile, heat 3 1/2 tablespoons oil in large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies.
3. Preheat oven to 425°F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork.
4. Bake curst 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until cr ust is golden, about 15 minutes.