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1
Combine 1 cup warm water (about 110 degrees), the sugar and yeast in a small, non-reactive bowl and set aside until foamy, about 10 minutes.
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2
In a large bowl, combine the flour and 1 1/2 teaspoons salt.
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3
Stir in 3 tablespoons oil and the yeast mixture until a sticky dough forms.
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4
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes.
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5
Grease a large, clean bowl with 1 teaspoon oil, place the dough inside and cover with a towel.
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6
Set aside in a warm spot until doubled in size, about 1 hour.
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7
Sprinkle cornmeal over the bottom of a 15-by-10-inch baking sheet.
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8
Stretch the dough into a large rectangle and arrange on the baking sheet, pulling and stretching to ensure dough entirely covers bottom of sheet.
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9
Cover loosely with plastic wrap; set aside and let rise for 45 minutes.
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10
Meanwhile, heat 2 tablespoons of the oil in a large skillet over medium-high heat.
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11
Add the onions, one-quarter teaspoon salt and one-eighth teaspoon pepper and cook, stirring occasionally, until the onions are a deep golden brown, about 15 minutes.
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12
Add one-third cup wine and cook, stirring to remove any bits of flavoring from the bottom of the pan, until the wine is absorbed, about 1 minute.
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13
Remove from heat and set aside.
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14
In a small pot, combine the apricots, remaining 1 cup wine, vinegar, honey and one-fourth teaspoon salt.
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15
Bring to a boil over high heat, stirring frequently.
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16
Reduce the heat to medium-low, cover and simmer until the apricots are very tender, about 20 minutes.
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17
Remove from heat and drain, discarding the liquid.
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18
Set aside.
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19
Preheat oven to 450 degrees.
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20
In a small bowl, combine the ricotta, 5-spice powder and three-fourths teaspoon salt and set aside.
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21
Scatter the onions over the risen dough and bake until edges are golden, about 10 minutes.
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22
Spoon the ricotta onto the dough and spread out roughly with the back of a spoon.
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23
In a large bowl, toss together the radicchio, apricots, remaining 2 teaspoons oil, one-half teaspoon salt and one-eighth teaspoon pepper, or to taste, then arrange on top of ricotta.
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24
Bake until dough is cooked through and radicchio is wilted and crispy in parts, about 10 minutes more.
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25
Remove pan, cool on a rack.
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26
(Recipe can be prepared to this point up to 1 day in advance and kept tightly covered in refrigerator.
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27
).
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28
Bring to room temperature.
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29
Just before serving, toss the herbs with the lemon juice, one-eighth teaspoon salt and a pinch of pepper, or to taste, and scatter the herbs over the top.
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30
Cut into squares and serve.
