Crust:

3 cups Unbleached white flour (approximately)
1 tablespoon Sugar
1 teaspoon Salt
1 package Fleischmanns Rapid Rise yeast
2 tablespoons Olive oil
1 cup Warm water

1.  Mix dry ingredients including yeast together in a mixing bowl and make a well in the center.
2. Pour olive oil and warm water into the well.
3. Stir together until liquid is mixed with flour and then work the mixture with your hands until it is smooth.
4. If it is still too sticky, you may need to add a little more flour.
5. Cover the dough with a warm, damp cloth and allow it to rise about 30 minutes.
6. While dough is rising, prepare the following topping.

Topping:

1/4 cup Olive oil
3 to 4 cups Yellow onions, sliced
3 Cloves of garlic, minced and mashed
1 teaspoon Each of oregano, thyme, basil, and rosemary
1/2 teaspoon Salt
1/2 teaspoon Pepper
1 2 ounce can of anchovy filets, drained
18 Mediterranean style oil cured black olives
1/4 cup Parmesan cheese, grated
 

1. Heat olive oil in a large pan and cook onions over a medium heat about 10 minutes.
2. Add garlic, herbs, salt and pepper and cook 1 minute more, before removing from heat.
3. Preheat pizza stone to 450.
4. After dough has risen, divide it in half (you may freeze half or make a second pizza).
5. Shape dough into a ball, place on a lighly floured surface and flatten it with your hands.
6. Finish rolling out the dough with a rolling pin until it is aobut 1/8" thick.
7. Sprinkle 2 teaspoons cornmeal on a pizza peel and then place dough in the middle of the peel.
8. Roll and pinch edge of the dough to form a border.
9. Spread seasoned onion mixture evenly across the prepared dough.
10. Arrange the anchovies in a criss cross pattern, forming diamonds across the top of the onions.
11. Place a whole olive in each diamond and sprinkle the parmesan cheese over the whole Pissaladiere.
12. Slide off pizza peel onto preheated stone and bake for about 15 minutes or until crust has browned.
13. Remove from oven, cut into pieces and serve.