Of course it would be much better to start with the fresh dough. I know that. But sometimes life gets in the way of food. And this was for dinner, so I wanted something a bit more substantial than onions on top.
I chopped the onions fine instead of slicing them, added some thyme leaves, cooked them till soft and spread them over the base. On top went a layer of grated cheese, then the usual anchovies and olives (Gamboni's oil-cured Provencal flavoured ones) and a few scraps of bacon.
The instructions with the base were to cook it for 6-8 minutes at 200C on a preheated tray or stone, but they were wrong. You need the oven as hot as it will go. For ours this is meant to be 230C but I think it's really only 220C at best, probably less.
After 15 minutes I was too hungry to leave it in any longer, though I should have. And the bacon didn't add much. Still, for an illegitimate quickie take on its wonderfully named original, it wasn't bad at all.