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1
For the dough: Sprinkle the yeast over the water and let it sit for 10 minutes.
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2
Add flour, salt and rosemary, stirring to form a dough.
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3
Turn the dough out onto a lightly floured board and knead a few minutes.
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4
Transfer to a greased bowl, cover tightly with plastic wrap and let rise in a warm place for 1 hour.
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5
For the topping: In a bowl combine the vinegar, ricotta and garlic and set the mixture aside.
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6
In a saute pan, heat the oil, and when it is hot, add the shallots, onions and rosemary.
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7
Turn down the heat and cook 20 minutes or until the onions are softened.
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8
Roast the pepper under the broiler until it is evenly charred.
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9
Put the pepper in a paper bag, seal tightly and allow to sit 10-15 minutes so the skin loosens; then scrape off the skin and remove the seeds and stem.
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10
Cut it into strips.
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11
Set the oven at 425 degrees.
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12
Punch down the dough, divide it into 2 pieces, and pat them out into pizza rounds.
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13
Transfer to a baking sheet.
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14
Divide the ricotta mixture between the rounds, top with onions, pepper, scallions which have been cut into 2 inch lengths and halved lengthwise, and pine nuts.
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15
Bake the pizzas for 15 minutes or until the crust is firm and golden brown.
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16
Serve at once.
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17
Serves four.
