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1
In a saute pan, over medium heat, add 1 tablespoon of the oil.
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2
When the oil is hot, add the onions.
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3
Season with salt and pepper.
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4
Saute until caramelized, about 4 minutes.
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5
Add the garlic.
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6
Continue to saute for 30 seconds.
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7
Remove from the heat and cool.
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8
In a large mixing bowl, combine the yeast, sugar, 2 tablespoons of the oil, warm water, rosemary, and caramelized onions.
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9
Whisk until the yeast dissolves.
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10
Set aside and let rest for 10 minutes.
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11
Stir in the flour, 1 cup at a time, until all is incorporated and the dough has come together.
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12
Flour a smooth surface and knead the dough several times.
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13
Grease a large bowl with 1 teaspoon of the oil.
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14
Add the dough, turn once and cover with plastic wrap.
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15
Place in a warm, draft free area and let rise for 2 hours, or until double in size.
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16
Preheat the oven to 400 degrees F. Divide the dough in half, working with one half of the dough at a time, divide the dough into 6 pieces.
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17
Form each piece into round balls.
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18
Roll each ball into 4-inch rounds.
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19
Place the rounds on parchment lined baking sheets.
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20
Lay 4 slices of the tomatoes over each round of dough.
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21
Season with salt and crushed red pepper.
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22
Lightly brush the tops of each round of dough with olive oil.
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23
Allow the rounds to rest for 20 minutes.
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24
Place in the oven and bake for 15 minutes.
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25
Repeat the above process with the remaining dough.
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26
Remove the pans from the oven and sprinkle each round with both of the cheeses.
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27
Place back in the oven and bake until the cheese melts.
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28
Remove from the oven and serve warm.
