- Heat the oil in a heavy-bottomed skillet and fry onions for about 30 minutes, or until onions have caramelized and turned completely brown. Stir onions regularly while cooking to avoid burning them. If onions begin sticking to the pan, deglaze with a little water and reduce the heat.
- Add garlic, ground veal, and dried tomatoes to the onions for the last 10 minutes of cooking.
- Remove onions from the heat and add olives to mixture.
- Season to taste.
- Roll out pizza dough into a 30 x 40 cm (13 x 18 in.) rectangle that's about 5-mm (¼-in.) thick, dusting with flour so it won’t stick to the grill.
- Preheat barbecue on high for about 15 minutes.
- Brush barbecue grill with olive oil and cook pizza dough on just one side for 2 or 3 minutes, until it begins to brown.
- Remove pizza crust from heat and top cooked side evenly with onion mixture. Sprinkle with oregano and return pizza to the grill.
- Close barbecue cover so heat circulates around pizza.
- Cook for 3 or 4 more minutes on high so the pizza becomes nice and crispy on both sides.
- (Check after 2 minutes to ensure the pizza is not burning.) Serve.
If you have two small balls of pizza dough, make them into one big 500-g (1-lb.) ball. Allow at least 5 hours for pizza dough to thaw.
Cut the pizza into bite-size pieces and serve as hors d’oeuvres.
To save time, prepare the onion topping ahead of time and refrigerate. When preparing the pizza, reheat and use it to top the pizza.