Cut dough in half and roll out each half nice and thin. Use a low pan either round or rectangular and line the bottom with Olive Oil. Strech the bottom dough in the pan (sometimes I use clothes pins to hold the dough in place) and let sit until the onions are ready.
Preheat the oven to 425 degrees.
Peel the onions and cut into thin strips and place in a saucepan. Add a few tablespoons of oilive oil, salt, pepper, oregano and break up the plum tomatoes with your hand and add. Optional: if you are adding anchovies or olives , add at this time.
Cook onion mixture on low, stirring frequently, when onions beging to get soft add the Ricotta Forte and cook for a few more minutes and remove from heat.
Spread onion mixure evenly on the bottom half of the dough in the pan. Cover with the top half of the dough and completely seal the edges. Cut a few slits on the top of the dough.
Bake at 425 degrees until dough gets brown, aproxametly 30 minutes.