WE ARE GOING TO START BY MAKING THE TOMATO SAUCE:
Add olive oil to a pot, over medium heat, then add chopped onions. Sauté until lightly golden, then add red bell peppers.
Sauté for 3 minutes.
Add minced garlic, sauté for about 40 seconds, then add tomato purée - it is very important to sauté the tomato pure to develop the umaminess and reduce its acidity.
Add the canned tomatoes, chopped, then add salt and black pepper.
Lower the heat, cover, then allow it to cook for 7 to 10 minutes.
When the tomato sauce is ready and it has achieved room temperature, add the sweet corn, the sliced green olives, and the chopped fresh parsley and stir to combine. Reserve.
On a separate skillet, add olive oil, when hot, add extra sliced onions, a pinch of salt, and sauté until they are slightly caramelized. Reserve.
NOW FOR THE DOUGH:
Add the all-purpose flour to a bowl, then add sugar, salt, and yeast, mix it all very well.
Add olive oil and lukewarm unsweetened plant milk, little by little until you achieve the consistency of soft bread. Mix it all very well.
Cover the bowl with a shower cap (a clean one, of course :) ) and leave the dough proofing for about 35-50 minutes. This time will vary depending on the temperature of where you live at the moment. Colder weather requires more time for proofing the dough and warmer weather requires less time. The ideal is when you see that the dough has doubled in size.
Preheat the oven at 185C /365F
Grease a 9 X 9 inches baking sheet, add the dough, add the sauce on top of the dough, then the caramelized onions and some black olives on top of the sauce.
Put it in the oven and bake it for 40 minutes.