caramelized onion, fontina, goat cheese and grape pizza

E and I have had a Friday night pizza tradition for years. This is the latest in our pizza-making adventures.

Dough (makes 2)
2 C all purpose flour
1/2 C cornmeal
1/2 C another interesting flour (I like rye best, but I also use whole wheat)
3 T olive oil
1 packet yeast
1 C water
fresh herbs
salt
pepper

Combine dry ingredients and herbs and stir in 2 T olive oil and 1 C water. Roll it into a ball. Add remaining 1 T olive oil to a bowl and roll the doughball around in it. Cover and let rise for 1-3 hours (until about double in size).

Roll out half the dough (for one pizza). We put it in the oven (on the pizza stone) while it preheats to 500. When oven is preheated, take the dough out and top it with whatever suits you.

For this particular pizza:
Toss 1 C halved grapes in 1 T fresh, finely chopped rosemary and 1 t olive oil. Spread a layer of caramelized onions over the pizza crust. We added a bit of grated fontina cheese, the grapes and goat cheese in big chunks.
Put it back in the oven until the cheese is melted and tasty-looking.