This autumnal flatbread is a cinch to make, thanks to store-bought pizza dough and simple yet impactful toppings.
Preheat the oven to 500°F with a rack in the center. Place a pizza stone on the rack, if you have one.
In a large skillet over medium heat, warm 2 tablespoons of olive oil. Add the onions and sauté until tender, about 5 minutes. Add the rosemary and a few pinches of salt and pepper, and continue cooking until the onions are lightly golden, stirring occasionally and lowering heat, as needed, about 10 minutes. Add the red wine vinegar and continue cooking until evaporated, another minute. Let cool for a few minutes before using.
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