CARAMELIZED ONION AND CHEESE PIZZA

Heat the butter and oil in a large skillet over medium-high heat. Add the onion slices and reduce heat to low. Sauté until slightly softened; add the salt and pepper. (Go easy on the salt if you are using anchovy paste.) Continue to sauté slowly, stirring occasionally, until browned and caramelized, about 20 minutes. Stir in the anchovy paste and sauté one more minute. Remove from heat and cool.

Meanwhile, preheat oven to 450° F. Lightly grease a 14-inch pizza pan or cookie sheet with olive oil or spray. Sprinkle with cornmeal. Press dough into pan, shaping as you press until desired thickness. Form a slight collar around the edges. Top crust with the cooled onions. Sprinkle with oregano, parsley, extra pepper and cheeses. Drizzle with just a little olive oil. Bake for 10-15 minutes or until dough is done and toppings are hot. (If using a store-bought crust, follow the package instructions for baking.) Cool slightly before cutting and serving. This pizza is equally good at room temperature.

Variations: Additional optional toppings include sautéed mushrooms or thinly sliced tomatoes. See the Barbecued Pizza for an interesting twist. If desired, you can use a softer cheese, such as goat's cheese, for the mozarella. For a stronger anchovy flavor, place canned anchovies on top of the onions instead of the anchovy paste.