Ingredients
1/4 cup extra-virgin olive oil, plus more for drizzling
4 pounds onions, cut into 1/4-inch dice
2 teaspoons sugar
Coarse salt and freshly ground black pepper
All-purpose flour, for dusting
4 Hard Boiled Eggs, peeled and sliced 1/4 inch thick
1 bulb fennel, trimmed, thinly sliced
3 ounces oil-cured black olives, pitted and halved lengthwise
3 ounces Gruyere cheese, grated
Fresh rosemary and thyme, for garnish
1 3/4 cups warm water (110 degrees)
2 tablespoons (2 packages) active dry yeast
3 tablespoons extra-virgin olive oil, plus more for pans
4 1/2 cups all-purpose flour, plus more for dusting
2 teaspoons coarse salt
Preparation
In a small bowl, combine warm water and yeast. Let stand 10 minutes until foamy. Brush two baking sheets with olive oil.
Place flour and salt in food processor. Add yeast mixture and 3 tablespoons oil; process just until dough comes together. Knead on lightly floured surface for 2 minutes. Divide in half. Shape each half into a log; divide each into 6 equal-size pieces; flatten slightly with palm to form disks. Transfer to baking sheets. Cover with plastic, then with hot, damp cloth. Let stand until doubled in size, about 1 hour.
Preheat oven to 400 degrees. Heat pizza stone for 30 minutes, or large baking sheet for 15.
In skillet over medium-low heat, heat 2 tablespoons oil. Add onions; cook until they begin to soften, stirring often, about 30 minutes. Add sugar; raise heat slightly. Cook until golden, stirring often, about 60 minutes more. Season with salt and pepper.
On lightly floured surface, gently roll or stretch each disk of dough into a 1/4- inch-thick oval. Brush with remaining 2 tablespoons oil; top with onions, eggs, fennel, olives, and Gruyere. Sprinkle with salt and pepper. Transfer to preheated pizza stone. Bake until crust is golden, about 12 minutes. Garnish with herbs; drizzle with oil, if desired. Cut into wedges; serve.
