1 pkg. dry yeast
2c. flour
About 1c. semolina flour (Can find in Raley's. This is a stiffer flour that
is used in pasta. If you do not have available just use regular flour in
place of the Semolina)
4 tbl. olive oil, divided
2 tsp. salt, divided
1 medium red onion
1 tbl. fresh or dry rosemary
2 tbl. balsamic vinegar
1/2 tsp. red chili flakes
4 oz. gorgonzola or other blue cheese, crumbled

In a large bowl, dissolve yeast in 1c. warm water. Let sit until foamy, about 5 minutes. Stir in flours, 2 tbl. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.

Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbl. oil, the vinegar, remaining 1 tsp. salt, and the chili flakes. Cover; set aside.

Preheat oven to 450. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbl. onion mixture and 1 1/2tsp. blue cheese. Bake until browned and sizzling.