Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Dough
Topping
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes until it becomes frothy.
- 2
Mix Ingredients
In a large mixing bowl, combine the all-purpose flour and salt. Make a well in the center and pour in the yeast mixture along with olive oil.
- 3
Knead Dough
Mix until a dough begins to form. Transfer the dough to a floured surface and knead it for about 5-7 minutes until it is smooth and elastic.
- 4
Let Dough Rise
Place the kneaded dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 hour or until it has doubled in size.
Topping Preparation
- 5
Caramelize Onions
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the thinly sliced onions and salt. Cook, stirring occasionally, for about 25-30 minutes until the onions are soft and caramelized.
- 6
Add Seasoning
Once the onions are caramelized, add the fresh thyme and black pepper. Stir well to combine and remove from heat.
Assembly and Baking
- 7
Preheat Oven
Preheat your oven to 400°F (200°C).
- 8
Shape Dough
Once the dough has risen, punch it down and transfer it to a floured surface. Roll it out into a rectangle or circle, about 1/4 inch thick.
- 9
Add Topping
Place the rolled-out dough onto a baking sheet lined with parchment paper. Spread the caramelized onions evenly on top, then scatter the black olives over the onions.
- 10
Bake
Bake in the preheated oven for about 20-25 minutes, or until the edges are golden brown.
- 11
Serve
Remove from the oven, allow to cool slightly, slice, and serve warm or at room temperature.
