Make the pizza dough by combining yeast, sugar and warm water in a large mixing bowl.  Let stand 3 minutes until yeast begins to foam. 

Add olive oil and salt to the yeast mixture.

Mix in 2 cups of flour and rosemary using either a spatula or a dough hook on a stand mixer.  Mix until the dough starts to come together.  The dough shouldn’t be too wet or too dry.  If it’s still quite sticky, add 1/8 cup of flour in and knead until the dough forms a ball.  If the dough is too dry, add a little bit of water and knead.

Place dough in a bowl covered by a tea towel and place in a warm spot in the house to rise for 1 hour.

While the dough is rising, slice the onions into half-moons  1/4″ thick.  Heat olive oil in a large, heavy-bottomed saucepan.  Cook over medium-high heat stirring only occasionally so that the onions caramelize. Add olive oil as needed.  This should take about 10-15 minutes.  Set aside.

Make the white sauce by heating butter in a small saucepan over medium heat.  Add shallot and garlic and cook until fragrant.  Add flour and whisk to create a roux, about 2-3 minutes.  Add cream, white wine, parmesan cheese, salt pepper and oregano and whisk until the cheese is melted and the sauce begins to thicken, about 5 minutes.  Set aside. 

Once the dough has proofed, turn it onto a floured surface, dust the top with flour and roll or shape as desired.  Top with white sauce, Gruyère cheese and caramelized onions.  

Preheat oven to 500 degrees and place on a pizza stone or inverted baking sheet.  Bake for 8-10 minutes or until the crust is golden and the cheese is bubbling.  

Remove and top with fresh arugula and sliced apples.  Drizzle a little olive oil over the arugula if desired. 

Serve with a glass of Von Winning Riesling Sekt Extra Brut