Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the bottom third of the oven before you start preheating). Let the oven preheat for at least 30 minutes. Then, if you’re using a baking stone or steel, switch the oven to Broil on high.
To make the tapenade: In the bowl of a food processor, combine the olives, anchovies, garlic, ¼ cup parsley, capers, orange juice, thyme, and olive oil. Process until smooth, taste, and season with a few grinds of black pepper.
Stretch or roll out your dough to a 12- to 14-inch circle, then transfer it to an oiled or parchment-lined baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
Spoon about ½ cup of the tapenade onto the dough and spread it out evenly, leaving a ½-inch border of dough all around. Sprinkle the orange zest evenly on top of the tapenade, then add the onion slices and feta. Finally, drizzle half of the cream in a zigzag pattern over all.
Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
Remove the pizza from the oven and immediately drizzle the remaining cream over top. Let it rest for 5 minutes, then finish with a drizzle of olive oil, a pinch of salt, and the chopped parsley; slice and serve.