Onion and Olive Bread

I had incredible Italian Taggiasca olives in Kuwait (the chef I worked with was from Northern Italy, where the olives are sourced). Sicilians love their green Castelvetrano olives. I could go on. Here’s what to remember: Whichever olive you choose will be the main character of this pizza, but most any will work because they’re paired with the sweetness of onions. Both the onions and the olives sink into the dough, which will be light and fluffy in places and dense and chewy where the moistu