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Sweet and Bold Caramelized Onion Pizza
2 T. olive oil
3 anchovy filets
3/4 cup - 1 cup chicken broth
1/2 tsp. freshly ground black pepper
1 tsp. Herbes de Provence or dried thyme
12" pre-baked thin-crust pizza shell
1 cup (4 ounces) shredded mozzarella cheese, packed
10-12 Niçoise or Greek olives, pitted and halved
3-4 New York Bold Onions, peeled and sliced thinly along longitudinal lines
1 cup (about 2 ounces) Parmigiano-Reggiano cheese in thin shavings (see Note)

Preheat oven to 400°. Heat oil in a large sauté pan. Add onions and anchovies and cook over medium-high heat, stirring occasionally. When onions are slightly softened and turning a deep honey brown, add ¼ cup broth. Reduce heat, cover and continue cooking, adding more broth as needed to prevent onions from burning. It should take 25 to 30 minutes to release the sugar in the onions and deepen the flavor. Season with pepper and herbs.

Place pizza shell on a baking sheet, cover with mozzarella cheese and top with onions and olives. Bake 12 to 15 minutes. Sprinkle with Parmigiano-Reggiano cheese shavings and bake a minute longer. Cut into wedges and serve.

Makes 6 servings

Note: To make shavings, pull a vegetable peeler across a wedge of Parmigiano-Reggiano cheese.