Take tomatoes and onion from bags and add 1/4 cup hot water to them. Allow to reconistute 10 minutes and drain extra water. Cover and set asside.
To Contents of jar add
1/2 cup warm water
4 tablespoons olive oil, divided
Salt (I use garlic powder instead.)
Blend contents of jar, warm water and 2 tablespoons olive oil with a dough hook or wooden spoon until smooth.
If it is dry, add water by the tablespoon.
If it sticks, add a bit of flour.
Knead until smooth.
Transfer to an oiled bowl, turn to oil all over, cover and let rise until doubled.
Preheat oven to 425 degrees F.
Punch dough down and roll into a 13 x 9-inch rectangle.
Brush with remaining oil.
Sprinkle with salt; add tomatoes and onions on top and bake 5 minutes.
Pop air bubbles with a fork and continue baking until golden, about 8 minutes more.
Remove from pan and cut into 3-inch squares.