1/2 tsp. dry yeast
1/2 tsp. sugar
3/4 C. warm water (100 to 110 degrees)
2-1/4 C. all-purpose flour, divided
1 tsp. kosher or sea salt, divided
Cooking spray
1-1/2 tsp. olive oil
6 C. thinly sliced onion
2 T. half-and-half
1-1/2 T. chopped fresh thyme, divided
1/4 tsp. black pepper

Dissolve yeast and sugar in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring C., and level with a knife. Stir in 2 C. flour and 1/2 tsp. salt until smooth. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes), and add enough of remaining flour, 1 T. at a time, to prevent dough from sticking to hands (dough will feel tacky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If an indentation remains, the dough has risen enough.) Punch the dough down; cover and let rest for 5 minutes. Roll the dough into a 12-inch circle on a floured surface. Fit dough into a 10-inch round removable-bottom tart pan. Press dough against bottom and sides of pan. Preheat oven to 425 degrees. Heat oil a large nonstick skillet over medium heat. Add the onion; cover and cook 20 minutes or until golden brown, stirring frequently. Remove from heat; stir in 1/2 tsp. salt, half-and-half, and 1 T. thyme. Spread mixture over dough in pan. Bake at 425 degrees for 25 minutes or until crust is golden brown. Sprinkle with 1-1/2 tsp. thyme and pepper. Let stand 5 minutes. Cut into 6 wedges.

Yield: 6 servings

Calories: 238
Fat: 2.7g
Fiber: 3.7g