Here's a vegetarian version of the barbecue-flavored pizzas popular in many California-styled pizzerias. 1 c. Barbecue Sauce 6 oz. mozzarella cheese, shredded 1 1/2 c. thinly sliced red onions 6 oz. smoked Gouda cheese, shredded

Place a pizza brick, baking tiles, or a baking sheet in the oven and preheat the oven to 550 degrees.

Place a ball of dough on a work surface sprinkled with semolina. Using the heels of your hands, press down to flatten the dough. Lift and gently pull the dough to stretch it into a circle 8 inches in diameter. With your fingertips, press and shape a 1/2 inch rim around the crust. Repeat with remaining balls of dough.

Spread 1/4 cup of the sauce on each piece of dough up to the rim. Using half of the mozzarella, sprinkle an equal portion of it on each pizza. Spread the onions on top, then the remaining mozzarella and the smoked Gouda.

Carefully slide a pizza paddle under the pizzas, one at a time, and transfer them to the oven; with a slight push, slide each pizza off the paddle onto the baking surface. Bake the pizzas for 8-10 minutes or until the dough is browned and crisp and the cheese is golden and bubbly. Serves 4.