Directions

1. 1. Place a pizza brick, unglazed terracotta tile or baking sheet on the lowest rack of an oven. Preheat to 500°F/240°C/Gas Mark 7.
2. 2. In a large, heavy frying pan over medium heat, warm the 2 tablespoons olive oil. Add the onion and sauté, stirring occasionally, until completely wilted and golden, about 10 minutes. Season to taste with salt and pepper and then remove from the heat.
3. 3. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the lop of the dough and, with your fingertips, press evenly into a round, flat disk about 1 1/2 inch thick and 5 inch in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 9 inch in diameter and has a rim about 1/2 inch thick. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.
4. 4. Scatter the onions over the dough. Distribute the sliced tomatoes over the onions. Tear the anchovies into pieces and scatter them over the tomatoes. Finally, top with the olives and oregano. Season with salt and pepper and drizzle with a little extra-virgin olive oil.
5. 5. Gently shake the peel or baking sheet back and forth to make sure the pizza has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the pizza onto the hot brick, tile or baking sheet.
6. 6. Bake until the edges are golden and crisp, 8-9 minutes. Remove the pizza with a large metal spatula and slide it onto a dinner plate. Drizzle with additional olive oil and serve at once.