Serve this savory dough ring, one of the earliest types of pizza, with a selection of cold cuts and plenty of icy white wine.
2 1/4 cup all-purpose flour
pinch of salt
1/2 oz yeast, diluted in a little warm water and frothed
1 lb Spanish onions, finely slicely and soaked in cold water for 10 minutes
2 tbs unsalted butter
salt, pepper, olive oil
Large sprig of rosemary, slightly crumbled
1-2 tbs light brown sugar
Pour out all but 3 tbs of flour. Make a hollow in the center of the flour and put salt and yeast in the center. Mix together and knead with as much water as it takes to make a smooth elastic dough. Rub the remaining flour over the work surface and your hands. When the dough is smoothed and well-worked, cover it with a cloth and leave in a warm place to double in size... an hour or more.
Drain the onions and saute them in butter as slowly as you can until they become transparent. Season with salt and pepper.
Knead the dough briefly with a little warm water. roll it out like a long sausage, then form it into a circle, keeping the center hole as large as possible. Oil a cookie sheet and place the circle on it, flattening it slightly.
Spread onions over the dough, making sure they don't drop down into the middle hole. Break the rosemary and spread on top of the onions, then sprinkle the brown sugar over the top. Bake in a 400 degree oven for 30 minutes. Serve warm or at room temperature