1 pkg. yeast
1 tsp. salt
2 c. flour
Olive oil
1 c. whole wheat flour
1 tbsp. cornmeal
1 med. red onion
2 tbsp. grated Parmesan cheese
1 tsp. dried rosemary
1/4 tsp. black pepper
1/4 c. thinly sliced dried tomatoes

In a large bowl combine yeast, salt, and 1 cup flour. In 1 quart saucepan over medium heat, heat 2 tablespoon olive oil and 1 cup water until very war. With mixer on low speed, beat liquid into dry ingredients until blended only. Increase speed to medium, beat for 2 minutes. Stir in whole wheat flour.

Knead dough 8 minutes. Work in 1/2 cup flour. Cover and let rest for 15 minutes. Grease 13 x 9 inch pan. Sprinkle with cornmeal. Pat dough in pan into corners. Cover; let double 30 minutes.

Slice onion. Cook in 1 tablespoon olive oil until tender. Make finger print indentation in dough. Drizzle with 1 tablespoon olive oil. Top with onion, Parmesan, rosemary, and pepper. Bake 20-25 minutes at 400 degrees. Sprinkle with tomatoes.