To make dough: Measure all ingredients into bread machine pan in the order suggested by manufacturer. Process on dough/manual cycle. To make topping: In skillet, cook onion and rosemary in 3 tablespoons oil over medium heat 4 to 5 minutes or until onion is tender, stirring occasionally. Remove from heat; cool slightly. When bread machine cycle is complete, remove dough to floured surface. If necessary, knead in additional flour to make dough easy to handle. Divide dough in half; roll or press each to 10-inch round. Place on two greased pizza pans or baking sheets. Using fingers, press indentations into dough. Spread onion mixture evenly over top. Cover; let rise in warm, draft-free place until almost doubled in size, about 20 to 30 minutes. Bake at 375° F for 12 to 15 minutes or until done, switching pans halfway through baking for even browning. Remove from pans; cool on wire racks. To store, wrap each baked round in plastic wrap and refrigerate overnight. Or, wrap in freezer wrap and freeze for up to three months. To reheat, unwrap a round and place it on a baking sheet or pizza pan. Bake, uncovered, at 375° F for 5 to 6 minutes for a refrigerated round or for 8 to 9 minutes for a frozen round.