-CRUST-
1/2 tb Yeast
1 c Lukewarm water
1/2 ts Sugar
1 ts Salt
2 ts Rosemary, ground
1 tb Olive oil
1 tb Wheat germ
3 c Flour

TOPPING
3 md Onions, diced
1 1/2 tb Olive oil
Salt & pepper
Olive oil, for brushing

In a mixing bowl, combine the yeast, water, sugar, salt, oil &
rosemary. Let stand until the yeast starts to froth. Mix in the
wheat germ & 1 c flour. Beat well & let sit for 5 minutes. Knead in
the remaining flour & knead until the dough is soft & pliable.
Lightly oil a clean bowl & cover with a towel. Let rise until
doubled in bulk.

Meanwhile, heat oil in a large skillet & saute the onions, reduce
heat to low & cook until the onions begin to caramelize. Remove from
heat & set aside. Preheat oven to 350F.

Roll out the dough to fit into a cookie sheet or on a pizza stone.
Lightly sprinkle the cookie sheet with cornmeal & place the dough on
the sheet. Stretch into the corners & build up the edges slightly.
Let rest for 10 minutes.

Brush the dough with olive oil & spread the onions over the top.
Generously salt & grind fresh black pepper over the top. Bake for 25
minutes or until the crusts are done. Cut up & serve immediately or
let cool. This is equally good cold & served at room temperature.

NOTE: I thought this recipe was from “Friendly Foods” by Ron
Pickarski, & it is not. It is also not in Carol Field’s “Italy in
Small Bites”, so if someone has the