Peel and finely chop the onions
Put them into a casserole dish with 4 tablespoons of olive oil, 2 tablespoons of water, a pinch of salt, 4 turns of the pepper mill, the thyme and rosemary
Cover and cook for 40 minutes over medium-low heat
At the end of cooking, remove the lid to evaporate as much juice as possible, without letting the onions, which should be confit, turn brown
Remove and set aside in a cool place
When cold, discard the thyme and rosemary
Spread it on the square of pizza dough, leaving 1 cm around the edge
Sprinkle with oregano
Arrange the slices of duck breast and the olives
Spread a tablespoon of olive oil over the entire pissaladière
Leave it to rest for 10 minutes before placing in a hot oven at 240°C for 10 minutes
Serve
