Olive Pizzas

For the dough: disslove yeast in 200 ml (approximately 3/4 cup) of lukewarm water. Add flour, oil and 1/2 teaspoon of salt, knead to a smooth dough. Cover and let rise for about 1 hour at room temperature or until dough has doubled in bulk.  

For the filling: peel onions and garlic, slice thinly. Heat oil in a pan and saute both for about 10 minutes. Season with salt and cool. Add capers.

Knead dough on a floured work surface thoroughly and cut into quarters. Roll into two ovals and arrange on a lined with parchment paper baking sheet.

Spread dough with tapenade, leaving about 2 cm margin (approximately 3/4 inch). Spread onion and garlic mixture on top. Sprinkle with thyme and olives. Let rest for 15 minutes.