COMBINE in a large bowl, 1 cup flour, undissolved yeast, pepper and salt. Gradually add water and olive oil to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8-10 minutes. Cover; let rest 10 minutes.

ROLL dough to fit bottom of greased 15x10 inch jelly roll pan; top evenly with caramelized vegetables.

BAKE at 425ºF for 20 to 25 minutes or until cheese is melted and crust is golden. Cut into appetizer-size slices; serve warm.

FOR TOPPING combine 1 tablespoon olive oil, 1 cup shredded provolone cheese, 1 tablespoon balsamic vinegar, 1 tablespoon finely chopped garlic, 1 teaspoon dried rosemary leaves (crushed), 1/2 teaspoon salt. Add 3 small, yellow onions, 1 large, red bell pepper, cut into 1/4 inch thick strips. Toss to coat. Arrange in single layer on foil-lined 15x10 inch pan. Roast at 425ºF for 20 to 25 minutes or until onions are tender, stirring occasionally.

* Recipe Note: If using a finer grind of black pepper, reduce the amount to 1/4 teaspoon.