1 cup grated part-skim mozzarella cheese, (about 4 1/2 ounces)
1/2 cup grated Parmesan cheese, (about 1 ounce)
Freshly ground pepper, to taste
Olive oil cooking spray
To make dough: Combine flour, yeast, salt and sugar in a food processor; pulse to mix.
Heat oil and water in a small saucepan over medium heat to between 125 ° and 130 °F.
With the processor on, gradually pour the warm liquid through the feed tube. (If the mixture is too dry, add 1 to 2 tablespoons warm water.) Process until the dough forms a ball, then process for 30 seconds to knead.
Transfer the dough to a lightly floured surface, and knead olives and rosemary into the dough until thoroughly combined. Cover with plastic wrap and let rest for 10 to 15 minutes.
To make topping & assemble pizza: Set oven rack in lowest position. Preheat oven to 500 °F or the highest setting. Sprinkle 2 baking sheets with cornmeal and set aside.
Heat oil in a nonstick skillet over medium heat. Add onions and cook, stirring occasionally, until golden brown and very tender, about 10 minutes. Set aside to cool.
Divide pizza dough in half. Roll out one half of the dough on a lightly floured surface into a 12-inch circle. Transfer to a prepared baking sheet, and pierce the dough several times with a fork to prevent large air bubbles from forming. Bake until golden, about 5 minutes. Remove the pan from the oven and roll and bake the second portion of dough.
Sprinkle 1/2 cup of the mozzarella and 1/4 cup of the Parmesan on one of the crusts. Arrange half of the onions over the cheese, and top with a generous grinding of pepper. Mist lightly with olive oil cooking spray.
Bake the pizza until the cheese is melted and the onions are heated through, about 5 minutes. Remove from the oven. Repeat with the remaining crust and toppings.
Make Ahead Tip: The dough (Steps 1-4) can be stored in a plastic bag in the refrigerator overnight. Bring to room temperature before using.