For the dough:

• ½ tsp. active yeast
• ¼ cup warm water
• 1 ½ cups unbleached flour
• 1 large egg, beaten
• 2 Tbs. olive oil

For the topping:

• 2-3 fresh onions, thinly sliced
• 3 garlic cloves thinly sliced
• 2 Tbs. olive oil
• 6 large plum tomatoes (canned or frozen)
• 2 zucchini, thinly sliced
• ¼ – ½ cup sliced black olives
• ½ cup thinly sliced mushrooms
• 1 cup grated mozzarella or 8-oz. soft goat cheese

In a small bowl, stir the yeast in the water and set aside until foamy.  Place flour in a large bowl and make a well in the center.  Add the beaten egg and olive oil in the well and begin incorporating the flour.  As you mix, stir in the dissolved yeast.  Continue mixing until a supple dough forms; you may need to adjust either the water or flour.  Knead the dough until silky smooth, transfer to a lightly oiled bowl, cover loosely with wax paper and let rest.  Meanwhile, in a heavy saucepan or casserole, cook the onions and garlic in the olive oil over low heat until thoroughly softened and lightly golden; approx. 20 mins.  Add chopped tomatoes and cook, stirring often until the mixture is very thick; approx. 15 mins.  Season with salt and pepper and let cool.  Preheat oven to 400 degrees, divide the dough into two pieces and roll each piece out into an 8 inch crust.  Place the crusts on a lightly oiled cookie sheet, spread with the onion mixture, scatter zucchini, mushrooms, olives etc. and top with your choice of cheese.  If using the goat chesse or other soft cheese scatter in small pieces.  Bake for 20-25 minutes or until cheese is golden.  Can be served hot or at room temperature.