- 1 recipe Pizza Dough
- 1 tablespoon cornmeal
- 1/4 cup Filippo Berio Extra Virgin Olive Oil or Filippo Berio Olive Oil plus some for the pan
- 2 large onions, sliced
- 1/4 teaspoon salt
- 1/4 teaspoon dried oregano
- 1/2 cup dry-cured ripe olives, pitted
- Coat a 14- or 15-inch round pizza pan with oil. Sprinkle with the cornmeal; set aside. Punch down the dough and place on a lightly floured work surface to sit for 5 minutes. With lightly floured hands or rolling pin, pat or roll into a 15- or 16-inch circle. Transfer to the prepared pan. Fold the edges to make a rounded border. Cover with plastic wrap and set aside for about 15 minutes, or until slightly risen.
- Preheat the oven to 450 degrees F.
- Place a large saute pan over high heat. Add the oil and heat. Add the onions. Stir. Cover the pan and cook for 2 to 3 minutes or until the onions start to brown. Stir. Reduce the heat to medium. Cook, stirring occasionally, for about 10 minutes, or until browned. Add the salt and oregano.
- Spread the onions over the prepared crust. Sprinkle with the olives. Bake for about 15 minutes or until the crust is golden. Remove to a cooling rack for 5 minutes.