Caramelised Onion Flatbread with Anchovies, Black Olives and Thyme

Heat the oven. Adjust oven rack to middle position and heat the oven to 245°C. Shape dough into ball and put in mid-sized bowl coated gently using olive oil or nonstick spray. Cover firmly using plastic plus keep to one side at room temperature. Mix anchovy filets and milk in little bowl and keep to one side. Add olive oil to heavy-bottomed (2 tablespoons) 30 cm sauté pan and heat over a medium-high flame till shimmering. Add onions and taste and add salt if it needs it using salt. Reduce heat to low and cook, mixing often till a deep gold, around 40 minutes. Mix in one tablespoon water and carry on cooking if onions start to turn black. Move to little bowl and leave till it is cold to room temperature. Roll dough upon well-floured work surface using rolling pin in even circle around 30 cm in diameter and 1.3 cm thick. Move to rimmed baking tray. Spread onions uniformly over surface, leaving one-inch border. Rinse anchovies lightly in running water. Strew anchovies, olives, plus thyme sprigs over surface of pizza (see note) Season gently using salt (anchovies plus olives are salty), plus drizzle using leftover tablespoon olive oil. Bake till the crust is golden, puffed, and crisp, around 15 minutes. Eat at once.