Oh, and with the left over dough from last time that I had frozen. It did work, but you'll need to knead it with a little extra flour once it's defrosted all the way, and it won't rise quite as much. But it still tasted great and worked just fine for this recipe.
So all I did different with this recipe compared to the Pissaladiére was that I omitted the anchovies and olives and added wilted spinach, sautéed mushrooms, and quartered cherry tomatoes and finely grated Parmesan cheese on top. I thought it was great, but next time I would caramelize the onions a little more. Because they were under other veggies this time, they didn't get a chance to brown in the oven. They were still really sweet and yummy, but a little more browning would have been perfect.