3 tablespoons extra-virgin olive oil, divided
5 cups thinly sliced onions
Sea salt and freshly ground black pepper
1/2 cup water
1 1/2 teaspoons finely chopped fresh thyme leaves
Cornmeal, for dusting baking sheets
1/2 pound store bought pizza dough
All-purpose flour, for dusting dough and work surface
About 15 oil-cured olives, pitted
About 1/2 cup grated fontina or Gorgonzola
3 small handfuls fresh flat-leaf parsley leaves, optional
Aged red-wine vinegar, optional
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