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Directions
In sauté pan, over medium heat, add 1 tablespoon olive oil. When hot, add chopped onions and
season with salt and pepper. Sauté until caramelized; approximately 7 minutes.
Add garlic, sauté 30 more seconds. Remove from heat and let cool.
In large mixing bowl, combine the yeast, sugar, 2 tablespoons olive oil, warm water, rosemary
and sautéed onions. Whisk until yeast dissolves. Let rest for 10 minutes.
Add flour, 1 cup at a time, until all is incorporated and dough has come together.
Take out of bowl and place on floured work surface. Knead the dough several times, may need to
sprinkle a little more flour as you go.
Grease a large bowl, add kneaded dough, turn once and cover with plastic wrap. Place in warm,
draft free place for 2 hours or until double in size.
Preheat oven to 400° F.
Punch down dough and divide in 1/2. Working with one half of the dough at a time, divide into
6 pieces. Form into round balls. Flour work surface and roll each ball into a 4" round. Place rounds
on parchment lined or silpat lined baking sheets or use pizza baking stone.
Lay 4 slices tomato on each round, season with a little salt and crushed red pepper. Sprinkle
with a little olive oil. Allow rounds to rest 20 minutes, then bake in oven for 15 minutes.
Remove from oven, sprinkle with 2-3 tablespoons desired cheese. Place back in the oven and
bake until cheese is melted and crust is golden; approximately 5-7 minutes.
Serve warm.
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