Sprinkle yeast over water in small bowl; stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make soft dough. Turn dough onto lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into ball. Place in greased bowl; turn to coat. Cover and let rise in warm place until doubled in bulk, about 1 hour. While crust is rising, prepare onions. In 12-inch skillet, over medium-high heat, in hot oil, cook sliced red and yellow onions until tender, about 8 minutes, stirring occasionally. Preheat oven to 425F. Sprinkle large baking sheet or jelly-roll pan with cornmeal. Punch down dough. Roll or pat dough into 13 x 9-inch rectangle. Spoon prepared onions over dough; top with roasted red pepper strips, rosemary, TABASCO sauce and salt. Bake on lowest rack 20 minutes or until crust is golden brown. Makes 6 servings. Busted by Karen Sonnessa
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|Serving Size: 1 Serving (58g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 15 (9%)|
|Amt Per Serving||% DV|
|Total Fat 1.6g||2 %|
|Saturated Fat 0.2g||1 %|
|Monounsaturated Fat 0.9g|
|Polyunsanturated Fat 0.3g|
|Cholesterol 0mg||0 %|
|Sodium 550.1mg||19 %|
|Potassium 93.2mg||2 %|
|Total Carbohydrate 32.1g||9 %|
|Dietary Fiber 1.7g||7 %|
|Sugars, other 30.4g|
|Protein 4.7g||7 %|
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Calories per serving: 164
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