Sprinkle yeast over water in a small bowl and stir to dissolve yeast. Let stand about 5 minutes. Stir in flour and salt to make a soft dough. Turn dough onto a lightly floured surface. Knead until smooth and elastic, about 5 minutes, adding more flour if necessary. Shape into a ball and place in a greased bowl; turn to coat. Cover and let rise in a warm place until doubled in bulk, about 1 hour.
While dough is rising, prepare onions: Heat oil in a 12-inch skillet over medium-high heat; add onions and cook until tender, about 8 minutes, stirring occasionally.
Preheat oven to 425°F. Sprinkle a large baking sheet or jellyroll pan with cornmeal. Punch down dough and roll or pat into a 13 x 9-inch rectangle.
Spoon prepared onions over dough; top with roasted red pepper strips and sprinkle evenly with rosemary, TABASCO® Sauce, and salt. Bake on lowest rack in oven for 20 minutes or until crust is golden brown.
Makes 6 servings.