In a large bowl, sprinkle the yeast over 1 cup of lukewarm water (about 100 degrees).

After about 5 minutes, it should look like this. It should look foamy.

Add the oil, salt, and flours.

Stir until the dough comes together. You might have to knead it in the bowl a few times. This dough will be pretty stiff.

Cover the bowl with plastic wrap and let it sit in a warm place until one and a half times its original size, about 1 hour.

While the dough is rising, slice your onions and mince some of the rosemary. Toss them in a bowl with the olive oil, balsamic, salt, and chile flakes.

Cover the mixture and set aside.

Turn the dough out onto a floured surface. Knead until smooth. Cut the dough into 32 balls. Roll out as thinly as possible.

Put the dough on a semolina lined baking sheet.

Top with about 1 Tablespoon of the onion mixture and top with some crumbled blue cheese.

Bake in a preheated 450 degree oven until brown and the cheese has melted, about 12 minutes.