Instructions: In large nonstick skillet, heat oil over medium heat. Add onions, sugar and 1/4 cup water, and cook, stirring frequently, until just beginning to color, about 12 minutes. Add 1/4 teaspoon salt and 1/4 cup water, and cook, stirring frequently, until onions are sweet and deep brown, 30 minutes. Cool. Stir in basil and 1/4 teaspoon freshly ground pepper.

Preheat oven to 450 degrees. Spray heavy baking sheet with cooking spray. Sprinkle work surface with a little flour. Place dough in center, and roll to coat with flour. Knead dough briefly. Divide dough into fourths, and roll each into a 6-inch round. Place 2 rounds on baking sheet. Evenly divide onion mixture, tomatoes and cheese between 2 rounds. Cover each with remaining 2 rounds. Pinch edges to seal. Brush tops lightly with water. Bake until golden, 15 to 18 minutes. Cool slightly before serving.

This recipe yields 4 servings.

Comments: You can also add some chopped mushrooms to the filling.

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