French Onion Olive Anchovy Pizza

Combine the flour and salt in the bowl of a food processor, blending them until well mixed. Add the butter and 2 tablespoons of oil to the mixture, processing until it resembles a coarse meal. Gradually add in small amounts of water, 1 tablespoon at a time, until the dough comes together and forms moist clumps. Shape the dough into a ball and then flatten it into a disk shape. Wrap the dough in plastic wrap and refrigerate for at least 2 hours.

In a large, heavy skillet, heat 3 tablespoons of oil over medium-low heat. Add the onions, garlic, bay leaf, and thyme to the skillet, stirring them together until well combined. Cover the skillet with a lid and cook for approximately 45 minutes, stirring occasionally to prevent burning. Once the onions are tender, remove the lid and continue cooking until most of the liquid has evaporated and the onions have turned golden brown, taking about 10 minutes longer. Stir in the capers to add flavor to the mixture. Season with salt and pepper to taste, then discard the bay leaf.

While the filling is being prepared, preheat your oven to 425 degrees F (220 degrees C). Lightly grease a large baking sheet with oil.

On a floured surface, roll out the dough to an 11-inch round shape. Transfer the dough to the prepared baking sheet and use your fingers or a rolling pin to create a stand-up border around the edges. Spread the filling evenly over the dough, leaving a small border around the edges. Arrange the olives and anchovies on top of the filling in a decorative pattern.

Bake the pizza in the preheated oven for about 30 minutes, or until the crust is crispy and golden brown. Remove it from the oven and transfer it to a platter, where you can serve it immediately.