Make the pizza dough

Cup of Yum
1. Pour 1/4 cup of the water into the bowl of a heavy-duty mixer and stir in the honey. Sprinkle the yeast on top and let the mixture stand until the yeast softens, about 5 minutes.
2. Stir the mixture to make sure the yeast is dissolved. Mix in the remaining 3/4 cup water and the oil. Using a dough hook, start mixing the dough on low.
3. Add the salt, rosemary, and 1 cup flour and mix until it's completely incorporated.
4. Then add the next cup of flour and repeat, continuing cup by cup. As the flour is incorporated, a dough ball will start to form and come away from the bowl. As you gradually add the last of the flour, turn up the speed and mix for 1 minute.
5. Turn the dough out onto a floured work surface. Knead until smooth.
6. Place dough in an oiled bowl and cover it with a cloth; allow it to rise and double in bulk, 45 to 60 minutes.

Make the topping

1. Meanwhile, heat a large skillet over medium heat, add 1 tablespoon of the oil, and toss in the onions. Cook until softened, about 20 minutes. Season with salt and pepper, and allow to cool.

Assemble and bake the pizza

1. Preheat the oven to 400°F (200°C). Sprinkle a little coarse cornmeal on a baking sheet.
2. Punch down the dough and place the dough on the cornmeal. Using your fingertips, gently make indentations in the dough and spread it to the pan size, approximately 10 by 15 inches.
3. Spread the ricotta on the dough to within a half inch of the edge.
4. Distribute the cooked onions evenly over the dough and then top with the chopped rosemary, garlic cloves if using, and Parmesan and drizzle with the remaining olive oil. If desired, sprinkle with additional freshly ground pepper.
5. Bake the pizza for 25 to 30 minutes, until the crust is golden and crisp.
6. Serve the pizza immediately or let it cool on a wire rack and then serve at room temperature, sliced into narrow wedges or strips as a starter or wider slices as something more substantial. Originally published Jul 18, 2005.