1 tb Dry yeast
1 c Warm water
4 c Wholewheat flour
6 tb Olive oil
1 ts Salt
1 lb Bermuda onions, thinly
— sliced
Freshly ground black pepper
Cornmeal

Stir yeast into warm water in a large mixing bowl. Let stand for 10
minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some
of the remaining flour on a board & knead in the remaining flour until the
dough is smooth & elastic. Place in an oiled bowl, cover & let rise till
doubled.

Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth.
Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15
inch pizza pan dusted with cornmeal. Let rise till doubled.

Heat remaining olive oil in a frying pan & gently cook the onion for 8 to
10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake
at 425F for 30 minutes.

Paolo Gavin, “Italian Vegetarian Cooking”