1 tb Dry yeast

      1 c  Warm water

      4 c  Wholewheat flour

      6 tb Olive oil

      1 ts Salt

      1 lb Bermuda onions, thinly

           -- sliced
           Freshly ground black pepper
           Cornmeal
  Stir yeast into warm water in a large mixing bowl.  Let stand for 10
  minutes.  Stir in 2 c flour & beat till mixture is sticky.  Sprinkle some
  of the remaining flour on a board & knead in the remaining flour until the
  dough is smooth & elastic.  Place in an oiled bowl, cover & let rise till
  doubled.
  Punch down, fold in 4 tb olive oil & the salt.  Knead again till smooth.
  Roll into a circle 10 to 12 inches in diameter.  Place on a well oiled 15
  inch pizza pan dusted with cornmeal.  Let rise till doubled.
  Heat remaining olive oil in a frying pan & gently cook the onion for 8 to
  10 minutes.  Spread onions over risen dough & sprinkle with pepper.  Bake

  at 425F for 30 minutes.
  Paolo Gavin, "Italian Vegetarian Cooking"