In a medium saucepan, heat 2-3 tablespoons of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant. Be careful not to burn it!
Pour in the crushed tomatoes, kosher salt, and dried oregano. Stir well to combine, and let the sauce simmer for about 10 minutes, allowing the flavors to meld together.
While the sauce is simmering, preheat your oven to 475°F (245°C). If using a pizza stone, place it in the oven to heat up as well.
On a lightly floured surface, roll out your pizza dough to a 12-inch circle. Transfer it to a lightly greased baking sheet or a preheated pizza stone.
Spread a generous layer of the prepared sauce over the dough, leaving a small border around the edges. Sprinkle the sliced Castelvetrano olives and red onions evenly over the sauce, followed by the torn mozzarella cheese.
Place the pizza in the preheated oven and bake for 12-15 minutes, or until the crust is golden brown and the cheese is bubbly and slightly browned.
Once out of the oven, finish with a sprinkle of freshly grated Parmesan cheese and crushed red pepper flakes, if desired. Slice and enjoy your Green Olive and Onion Pizza while it’s hot!
