Pizza Wheel with Caramelized Onion

The picture displays the Swiss cheese option.

Crust:
3 to 3 ½ cups flour
¾ tsp salt
1 pkg yeast
1 cup warm water (105-115 degrees)
2 Tbsp olive oil

Combine 3 cups flour & salt in one bowl and yeast and water in other. Add oil once yeast dissolves. Add yeast mixture to flour mixture. Stir in additional flour if needed. Knead of lightly floured surface for 2-3 minutes. Let rest while cooking onions.

OR

1 box Pillsbury Hot Roll mix
1 ¼ cup warm water

Mix hot roll mix and yeast packet (comes in box) with water. Knead for about 5 minutes. Take just over half the dough and let rest while cooking onions. Reserve the remaining dough for an additional pizza.

Topping:
2 Tbsp olive oil
2 large onions, thinly sliced
1 tsp sugar
1 ½ tsp fresh thyme or ½ tsp dried thyme. I used ground thyme, so I used even less.
4 oz roasted red bell pepper, drained and sliced
4 oz crumbled blue cheese or swiss cheese

Heat 1 Tbsp oil in large skillet over medium heat. Add onions and sugar. Cook and stir until onion is caramelized, about 20 minutes. Onion should be golden, not browned. Cool slightly.

Lightly grease 14-inch pizza pan and dust with cornmeal. Pat dough into pan. Form rim of dough around outside edge. Cut 7-inch “X” in center of circle. Cut each section in half to form 8 wedges. Spread onion in 3-inch wide border evenly around dough. Sprinkle thyme over onions. Top with red pepper and cheese. Pull points of dough over filling. Moisten under side of point with water and press firmly to seal to rim of dough, forming ring shape. Lightly brush dough with remaining olive oil. Bake in 425 degree oven for 15-20 minutes, or until browned. Makes 6 servings.