Name: Onion, Tomato, and Olive Pizzas
Yield: Makes 32 hors d'oeuvres
Ingredients: 2 medium onions, halved lengthwise and thinly sliced lengthwise; 2 garlic cloves, finely chopped; 1 teaspoon anchovy paste; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon sugar; 2 tablespoons extra-virgin olive oil; 1/2 pound frozen pizza dough, thawed; 3/4 cup grape tomatoes (4 1/2 ounces), cut crosswise into 1/4-inch-thick slices; 1/4 cup Kalamata olives (1 1/2 ounces), pitted and cut into slivers; 1 teaspoon fresh thyme leaves; Scant 1/2 teaspoon flaky sea salt such as Maldon*; parchment paper

These quick and easy pizzas make great use of store-bought pizza dough, which is available in your grocer's freezer.

Cooks' notes:

·Onion mixture can be made 1 day ahead and cooled completely, then chilled, covered.
·Pizzas can be assembled (but not baked) 2 hours ahead and chilled, loosely covered with plastic wrap.

Recipe notes

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