Parmesan-Pepper Dough (recipe follows) 
1 tablespoon butter 
1 medium onion, thinly sliced 
1 cup (4 ounces) shredded Swiss cheese 
2 to 3 ripe tomatoes, sliced 
Black pepper 
2 tablespoons snipped fresh chives 

Make Parmesan-Pepper Dough
1 package (1/4 ounce) active dry yeast 
1 tablespoon sugar 
2/3 cup warm water (105° to 115°F) 
2 cups all-purpose flour, divided 
1/4 cup grated Parmesan cheese 
1 teaspoon salt 
1/2 teaspoon black pepper 
1 tablespoon olive oil 
Sprinkle yeast and sugar over warm water in small bowl; stir until yeast is dissolved
Let stand 5 minutes or until mixture is bubbly
Combine 1-3/4 cups flour, cheese, salt and pepper in large bowl
Pour yeast mixture and oil over flour mixture and stir until mixture clings together
Turn out dough onto lightly floured surface
Knead 8 to 10 minutes or until smooth and elastic, adding remaining 1/4 cup flour if necessary
Shape dough into a ball; place in large greased bowl
Turn dough so that top is greased
Cover with towel; let rise in warm place 1 hour or until doubled in bulk
Punch down dough
Knead on lightly floured surface 1 minute or until smooth
Flatten into a disc. Roll dough to make 11-inch round
Press into bottom and up side of buttered 9- or 10-inch tart pan with removable bottom

Melt butter in large skillet over medium heat
Add onion; cook and stir 20 minutes or until tender. 
Spread onion over prepared dough
Sprinkle with cheese. Let rise in warm place 20 to 30 minutes or until edges are puffy
Preheat oven to 400°F
Top dough with tomatoes. Sprinkle with pepper
Bake 25 minutes or until edges are deep golden and cheese is melted
Let cool 10 minutes. Transfer to serving platter. Sprinkle with chives. Cut into wedges

Food exchange 2 Starch 1 Vegetable 1 Meat 2 Fat
Calories 304 Calories from Fat 33 % Total Fat 11 g Saturated Fat 6 g 
Cholesterol 25 mg Carbohydrate 39 g Fiber 2 g Protein 12 g Sodium 525 mg

Courtesy Diabetic Cooking

Serves 6-8