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

　　

Ingredients

Makes 32 hors d'oeuvres

　　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*

　　

Special Equipment

parchment paper

　　

Step 1

Put oven rack in middle position and preheat oven to 475°F. Line a large baking sheet with parchment paper.

　　

Step 2

Cook onions, garlic, anchovy paste, salt, pepper, and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onions are caramelized and very soft, 25 to 30 minutes.

　　

Step 3

Divide dough into 4 pieces and gently stretch each into a 5-inch square, then transfer to baking sheet. Spread onion mixture over each square, leaving a 1/4-inch border around edges, then top with tomato slices. Bake pizzas until edges of dough are golden, 12 to 18 minutes.

　　

Step 4

Toss together olives and thyme and sprinkle over pizzas. Quarter each square diagonally, making 4 triangles, then cut each triangle in half. Sprinkle with sea salt.

　　

Step 5

*Available at specialty foods shops and Salt Works (800-353-7258).

　　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.