1 1/2 cups flour (I used 3/4 cup whole wheat)
3/4 tsp active dry yeast
1 tsp salt
1/2 cup warm water
1 tbs olive oil
Corn meal, for the baking pan
For the toppings:
8oz tomato sauce
1/2 red onion, sliced in half-moons
1 tomato, sliced thinly
Sprig of rosemary, chopped
Red pepper flakes, to taste
1/4-1/2 cup feta cheese crumbles
1 green onion, sliced on the bias
Small handful of greens, ripped into bite-sized pieces