Preheat oven to 450 degrees F with a pizza stone on the center rack.
In a large saute pan over medium heat, melt 2 tablespoons butter. Add the onion and cook until soft and golden, about 10 to 12 minutes. Set aside to cool.
On a lightly floured surface, roll out dough 1/2-inch thick and 10 inches in diameter. Evenly scatter butter over dough. Sprinkle with herbs. Fold dough into thirds like a business letter. Roll out dough again and repeat folding process. Set dough aside, let rest until no longer elastic, 30 to 45 minutes.
Divide dough in 1/2. Working with 1 piece of dough, roll into a 10-inch round, about 1/4-inch thick. Place on pizza peel fold 1-inch dough over forming an edge all the way around. Drizzle with 2 teaspoons olive oil and spread with 1/4 cup olive paste. Add 1/2 of the onions in an even layer and scatter with 1/3 olives and 1/3 cup goat cheese. Season with pepper. Place 3 to 4 anchovies on the top of the tart. Repeat process with remaining ingredients. Transfer tart to oven and bake on pizza stone until crisp and golden brown and the goat cheese is slightly browned, about 10 to 12 minutes. Remove from oven and drizzle with 1 teaspoon olive oil. May be served warm or at room temperature.
1/4 cup whole-wheat flour
3 1/2 cups all-purpose flour, plus additional for rolling
2 teaspoons (1/4-ounce) fresh yeast
2 teaspoons kosher salt
2 teaspoons sugar
2 teaspoons olive oil
1 1/3 cups lukewarm water
In the bowl of an electric mixer fitted with the dough hook attachment place the whole-wheat flour, all-purpose flour, yeast, salt, and sugar. With the mixer on low speed, gradually add the oil and 1 1/3 cup lukewarm water. Knead on low speed until the dough is firm and smooth, about 10 minutes.
Divide the dough into 4 balls, about 7 1/2 ounces each. Line 2 baking sheets with parchment paper. Place 2 balls on each sheet and cover with a damp towel. Allow the dough to rise in a warm spot until they have doubled in size, about 2 hours.
To roll out the dough; dab your fingers in flour and then place 1 ball on a generously floured work surface. Press down the center of each ball with the tips of your fingers, stretching the dough out with your hand. When the dough has doubled in width, using a floured rolling pin, roll the dough out until it is very thin, like a flatbread. The outer border should be slightly thicker than the center. Transfer the dough with a spatula or the back of a knife, allowing it to fold up almost like an umbrella, to a paddle. Do not worry that the pizza is not round, you are looking for an 8 to 10-inch shape, a cross between an oval and a rectangle. If you get a hole, simply pinch the edges back together. Repeat with the remaining balls.
Yield: 4 (8 to 10-inch) pizzas
Black Olive Paste:
1 cup pitted black olives, such as kalamata, oil-cured, or gaeta
5 anchovy fillets
5 garlic cloves
1 tablespoon fresh rosemary leaves or 1 teaspoon dried rosemary
1/2 teaspoon freshly ground pepper
1/2 cup extra-virgin olive oil
In the bowl of a food processor fitted with a steel blade, blend the olives, anchovy fillets, garlic, rosemary, and pepper to a smooth paste. With the processor on, slowly add the olive oil until combined, about 2 minutes. Transfer the olive paste to a small bowl; set aside.
Yield: about 1 1/4 cups