Place pizza dough into an oiled bowl and let rest in a warm, draft-free place until dough is warm and puffy and you can push your finger into it leaving a full indentation.

Preheat your oven to 450F placing a pizza stone or baking stone on the lower rack to preheat.

Place a sheet of parchment on your pizza peel and gently pat out the pizza dough. If it retracts, allow it to rest further.

Cook the onion slivers in the tablespoon of oil in a small skillet until they soften and start to caramelize. Re,ove from the pan to cool then add the cooked corned beef to the skillet and heat it up.

Add the corned beef, pepperoncini slices, and onions to the pizza.

Add the remainder of the mozzarella along with the Parmesan and a small drizzle of olive oil.

Sprinkle lightly with caraway seed.

Bake for 15-20 minutes in the preheated oven, sliding the pizza on the paper off the peel and onto the baking stone.

After removing the baked pizza from the oven, drizzle it with the Thousand Island dressing.

Slice the pizza whichever way you prefer and serve hot.