3 tablespoons olive or vegetable oil
3 large onions -- thinly sliced
1 tablespoon chopped fresh basil or thyme leaves
1/8 teaspoon white pepper
1 (1 pound) loaf frozen white or whole wheat bread dough -- thawed
2 (2 ounce) cans anchovy fillets -- drained
10 oil-cured Greek olives -- cut in half and pitted
Heat oil in 10-inch skillet until hot. Stir in onions; reduce heat. Cover and cook about 25 minutes, stirring occasionally, until onions are very tender. Stir in basil and pepper.
Lightly grease cookie sheet. Shape bread dough into flattened rectangle on lightly floured surface. Roll dough with floured rolling pin into rectangle, 14 × 11 inches. Place on cookie sheet. Let stand 15 minutes.
Spoon onion mixture evenly over dough to within 1 inch of edge. Arrange anchovies in lattice pattern on onion mixture. Top with olives. Let stand 15 minutes.
Heat oven to 425º. Bake 15 to 20 minutes or until crust is brown. Cut into 2-inch squares.