CARAMELIZED ONION TART WITH OLIVES

Flour for rolling dough
1 portion pizza dough, 8 ounces
1/4 cup cornmeal
3 tablespoons extra virgin olive oil
1/2 cup Caramelized Onions (see below)
2 cloves garlic, sliced thin
1/2 cup briny black olives such as nicoise or kalamata, pitted and roughly chopped
coarse salt and fresh ground black pepper

Caramelized Onions
6 tablespoons unsalted butter
6 pounds yellow onions, peeled, sliced in half lengthwise, sliced 1/4 inch thick
2 teaspoons coarse salt
1 tablespoon granulated sugar

Preheat oven to 500 degrees. On a lightly floured surface roll pizza dough into a 16 inch by 11 inch rectangle. Sprinkle cornmeal on a pizza peel and place dough on top.
In a small bowl toss garlic with one tablespoon olive oil. Spread caramelized onions in a thin layer on dough leaving a one inch border around the edge of dough. Evenly arrange garlic and olives over onion layer. Season with salt and black pepper. Brush edges of crust with remaining olive oil.
Bake on pizza stone until crust is deep golden brown, 9 to 11 minutes. Serve warm or at room temperature.
Caramelized Onions
In an 8-quart Dutch oven or heavy bottomed pot, melt butter over medium high. Add onions and salt and cook, stirring occasionally until translucent and just beginning to brown, 30 minutes.
Reduce heat to medium, add sugar and cook, stirring every 5 to 7 minutes, scraping up any browned bits from the bottom of the pot, 30 minutes. Onions should be deep golden brown and have a jam-like consistency. Adjust seasoning. Cool completely and store in an airtight container for up to two weeks.