ONION AND OLIVE PIZZA

A traditional Mediterranean dish, that uses no tomatoes, and is huge on flavor. Most of the work can be done ahead.

1 pizza dough, uncooked (I use bread machine)
1-3/4 cup mozzarella cheese, cut in small dice
4 medium onions, thinly sliced
2 Tblsps. minced parsley
6 Tblsps. olive oil
Salt and pepper
32 black olives, Greek style, pitted and halved

Preheat oven to 475 degrees. It is best to let it heat at that temperature for at least 20 minutes before baking pizza, esp. if you are using a baking stone.

Prepare pizza dough (you can keep it covered in the refrigerator if you make it ahead) or buy some from a local bakery or supermarket. About 15-30 minutes before you're going to use it, put in an (olive) oiled bowl and turn it so it is coated. Cover lightly.

In heavy skillet, saute onions slowly in half of the olive oil until they are translucent and just before they begin to brown, 12 to 15 minutes.
Shape pizza dough. I use stretching motions around the edge and them from the center, using my fists under the dough. Place on pizza pan (or wooden paddle sprinkled with cornmeal). Let it rest a couple minutes.

Spread out onions evenly, leaving outside edge uncovered. Season with salt and pepper. Then evenly distribute cheese over onions. Scatter olives over cheese. Drizzle rest of olive oil over the pizza and top with chopped parsley.

Bake about 15 minutes. Let cool a couple minutes before cutting.