• Prepare the Pizza Dough. Grease 12-inch round pizza pan with olive oil. Sprinkle with cornmeal; set aside.
• Punch down dough and place on lightly floured surface; let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll into 13-inch round. Transfer to prepared pan, folding edges to make rounded border. Cover with plastic wrap; let stand for 15 minutes or until slightly risen.
• Preheat oven to 450°F. Heat oil in large sauté pan set over high heat; stir in onions. Cover and cook for 2 to 3 minutes or until onions start to brown. Stir; reduce heat to medium. Cook, stirring occasionally, for 8 minutes or until browned. Stir in salt and oregano.
• Spread onions over prepared crust. Sprinkle with olives. Bake for 15 minutes or until crust is golden. Transfer to rack; let cool for 5 minutes.

Tip: Replace the pizza dough with 1 lb of thawed frozen commercial bread dough if desired.

Recipe Provided by Chef Sharon Sanders