Carmelized Onion Topped Flatbread

1 large fresh sweet onion, sliced
3 Tbsp olive oil, divided
1 lb bakery pizza dough
1 1/4 tsp kosher salt
1 tsp chopped fresh rosemary

Preheat oven to 425 degrees.
In a large skillet, cook onion in 1 tablespoon of the oil over medium-low heat about 10 to 15 minutes or until onions are soft and golden brown.
Get out a 10x15 jelly roll pan and press dough into pan, pressing out until you have about a 1/4inch thickness.
Make indentations in the dough about every 1 inch with a finger or a wooden spoon handle.
Drizzle the remaining 2 tablespoons oil evenly over the dough and sprinkle with salt and rosemary, and then spoon the caramelized onions evenly over the top.
Bake at 425 degrees for 18 to 20 minutes or until lightly browned.
Remove from oven and let cool slightly, then cut into serving size pieces and enjoy warm or at room temperature.
(You can substitute a can of refrigerated pizza crust dough.  Just cut the salt and reduce the baking time to 10 to 12 minutes or until golden brown.)