Instructions: Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour.

While crust is rising, prepare onions. In 12-inch skillet, over medium-high heat, in hot oil, cook sliced red and yellow onions until tender, about 8 minutes, stirring occasionally.

Preheat oven to 425 degrees. Sprinkle large baking sheet or jelly-roll pan with cornmeal.

Punch down dough. Roll or pat dough into 13- by 9-inch rectangle. Place dough in prepared pan. Spoon prepared onions over dough; top with roasted red pepper strips, rosemary, Tabasco sauce and salt. Bake on lowest rack 20 minutes or until crust is golden brown.

This recipe yields 6 servings.

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