2/3 cup warm water (105 degrees F to 115 degrees F)

1 teaspoon sugar

1 envelope dry yeast

2 cups all purpose flour

5 ½ tablespoons olive oil

1 teaspoon salt

1 ¼ pounds onions, finely chopped (about 4 cups)

8 anchovy fillets, finely chopped

20 Niçois olives, pitted

1 teaspoon chopped fresh marjoram

Combine water and sugar in processor. Sprinkle yeast over; let stand until foamy, about 8 minutes. Add flour, 2 tablespoons oil and salt. Process until dough forms ball, about 30 seconds. Knead on floured surface until smooth and elastic, about 3 minutes. Lightly oil large bowl. Add dough; turn to coat. Cover bowl with plastic, then towel. Let rise in warm draft-free area until doubled about 1 hour.

Meanwhile, heat 3 ½ tablespoons oil in a large skillet over medium heat. Add onions; sauté until beginning to brown, about 20 minutes. Stir in anchovies.

Preheat oven to 425 degrees F. Oil baking sheet. Punch down dough. Knead on floured surface until smooth, 2 minutes. Roll out to 12-inch round. Transfer to baking sheet. Pierce dough all over with fork.

Bake crust 5 minutes. Spoon onion mixture over, leaving border around edge. Sprinkle with olives and marjoram. Bake until crust is golden, about 15 minutes.