This pizza is great the next day, so you might consider making two.
Game Plan:
When you walk in the door
Preheat the oven to 450F.
Put the baking rack in the center of the oven.
Get out Tools
Get out Pantry Items
Assemble the ingredients
Open the wine so it can breathe, now you take a breath.
Prep
Peel and thinly slice the onions (if you’ve got a food processor with a slicing blade, use it!)
Wash and pat dry the parsley, pluck 2 cups leaves.
If you have leftover parsley, put it in a glass of water and refrigerate it for another day.
Start Cooking
Dust a work surface with a generous amount of flour.
Dust a baking sheet with an even layer of flour.
Roll or pat out the dough on the work surface, until it is about the same size as the baking sheet.
If you’ve used a rolling pin, roll the dough lightly over it, then unroll it on the baking sheet. Otherwise, slip the baking sheet under the dough and shift it onto the sheet.
Put the dough on top of the oven so it rises from the warmth of the preheating oven.
It only needs to rise for about 15 minutes.
While the dough is rising, open the pizza sauce.
Open the olives and measure out ½ cup.
Measure out 1 cup of the parsley leaves.
Now it’s time to assemble the pizza. Spoon enough of the pizza sauce over the dough to make a decently thick layer – 1/4-inch or so. Go all the way to the edges!
Strew the onions over the pizza in an even layer.
Drizzle 3 tbsps. olive oil over the onions.
Season the onions lightly with salt.
Sprinkle the Parmigiano Reggiano over the onions.
Strew the olives over the pizza, and put it in the oven, on the middle rack. It will take about 25 minutes to bake.
Slice the orange into rounds, and arrange them on the platter so they’re just overlapping.
Sprinkle the oranges with 1/4 tsp. red pepper flakes.
Check the pizza. The onions should be getting nice and golden at the edges, and the dough should be getting puffy, and golden. The smell will be heavenly!
Mince 1 cup parsley leaves.
Strew the minced parsley over the oranges.
Drizzle the salad with 2 tbsps. olive oil.
Season the salad with salt.
Set the table.
Put the salad on the table.
Check the pizza – If the onions are golden crisp on the edges and the dough is puffed, remove it from the oven and put it on a cutting board.
Coarsely chop the other cup of parsley leaves and strew them over the pizza.
Take the pizza to the table.
Let the pizza cool for a few minutes while you eat the orange salad, then go for it!
