Spinach Red Pepper and Caramelized Onion Pizza

Pizza is made for Christmas Eve as everyone finishes wrapping and preparing.  Flexible, warming and festive - this pie has the right colors for the season.
Crust:
4-1/2 cups flour
1/4 cup cornmeal
2 tsp sugar
2 tsp salt
2 tsp granulated baker's yeast
1 Tbsp olive oil
1-1/2 cup water, warmed to 105F

2 red peppers, sliced
1 lb mozzarella cheese, cut into matchsticks
8 cups baby spinach leaves
4 large onions, sliced
1/4 cup Parmesan cheese, grated

About 2-3 hours before you are ready to eat, start the dough by mixing the dry ingredients together in a blender fitted with a dough hook.  Turn blender on medium and add the oil then slowly drizzle in the water, adding only just enough to let the dough pull together.  Depending on your flour and the weather, you may not need all the water.  Knead the dough for about 5 minutes, until it is shiny and elastic.  Form dough into a ball and roll in a bowl with about a dash of olive oil until completely coated.  Cover with plastic wrap and allow to sit in a relatively warm spot.

Meanwhile, caramelize the onions by tossing the, into a very large skillet with a tablespoon olive oil.  Turn the heat to at least medium high to allow the onions to sizzle and begin to brown.  Then turn the heat to low and cook for the next hour, stirring every 10 minutes or so.  Watch them carefully and adjust the heat to achieve a slow simmer, making sure they do not brown.  This process should take at least an hour.  When they have achieved a dark, rich brown color, remove from heat.

While the onions are cooking, sauté the red pepper in a bit of olive oil in another,large skillet, until the slices begin to brown and soften a bit.  Remove from heat.

Just before the dough is ready, wilt the spinach by tossing the leaves into a large skillet or pot with just a dash of olive oil.  Stir constantly for about a minute or two as the leaves soften and release all their water.  Remove from heat.

When the dough has risen to at least twice it's size, preheat oven to 500F.  Remove dough to a well- floured counter.  Cut in two and roll each half out to a 12-14 inch disk to fit your pizza pan.  Place pizza dough on pan and distribute the onions evenly between the two doughs. Top with the spinach leaves, then the peppers, and then the mozzarella cheese.

Sprinkle with Parmesan cheese and bake about 10-12 minutes, until brown and bubbly.  Remove from oven, slice and serve.

Serves 6-8.