French Style Pizza with Caramelized Onions and Tomato

Ingredients

Method

In a non-stick pan saute the onions in 2 tablespoons olive oil for about 20 minutes over medium heat, stirring frequently, until onions are golden brown and soft, but have not begun to crisp.
Season with vinegar, salt and pepper and remove from the heat
Place an oven tray in the oven, and heat oven to 200°C
Thaw the pastry until just pliable. With a sharp knife cut each sheet in half, and stack two together on a piece of baking paper.
Use a sharp knife to score a border around each piece about 1 cm in from the edge
Mix thyme and rosemary with remaining 1 1/2 tablespoons oil and brush lightly over the pastries, keeping within the border. Reserve some of the oil
Remove the hot tray from the oven and carefully transfer the pastry on its paper to the tray. Working quickly, spread the onion evenly over and top with tomatoes and olives.
Season lightly and drizzle with reserved herb oil
Bake until the pastry is golden brown and puffy at the edges, about 20 minutes. Cut into thick slices and serve hot