1. Preheat oven to 425°. Sauté onion in 1 Tbsp. hot oil over medium-high heat 15 minutes or until golden brown.

2. Press dough into a 15- x 10-inch jelly-roll pan, pressing to about 1/4-inch thickness. Press handle of a wooden spoon into dough to make indentations at 1-inch intervals; drizzle with remaining 2 Tbsp. oil, and sprinkle with salt, rosemary, and caramelized onions.

3. Bake at 425° on lowest oven rack 20 minutes or until lightly browned.

Kitchen Express: Substitute 1 (13.8-oz.) can refrigerated pizza crust dough for bakery pizza dough. Reduce salt to 3/4 tsp. Reduce bake time to 10 minutes or until lightly browned.

1. Whisk together first 7 ingredients until blended. Cover and chill 30 minutes. (Dressing may be stored in refrigerator up to 3 days.)

2. Cut romaine hearts in half lengthwise, keeping leaves intact. Arrange halves on individual serving plates. Sprinkle with radishes. Drizzle with vinaigrette. Season with salt and pepper to taste. Garnish, if desired.

1. Preheat oven to 425°. Combine first 3 ingredients in a large bowl; sprinkle with 1 tsp. salt and 1/2 tsp. pepper.

2. Sauté vegetables in 3 Tbsp. hot oil in a 7 1/2-qt. roasting pan over medium-high heat 8 minutes or until caramelized. Remove from heat, and stir in 1 Tbsp. rosemary.

3. Tie pork with kitchen string, securing at 1-inch intervals. Sprinkle pork with remaining 2 tsp. salt and 1 tsp. pepper, and place on top of vegetables in pan. Stir together mustard, chopped garlic, 2 Tbsp. olive oil, and remaining 2 Tbsp. rosemary; spread over pork.

4. Cut off pointed ends of garlic bulbs. Drizzle with remaining 1 tsp. oil. Arrange garlic bulbs, cut sides down, around pork in pan.

5. Bake at 425° for 1 hour and 10 minutes or until a meat thermometer inserted into thickest portion of pork registers 160°. Let stand 10 minutes.

6. Transfer pork and vegetables to a serving platter, reserving drippings in pan. Add apple cider vinegar to pan, and bring to a boil over medium-high heat; reduce heat to medium, and simmer, stirring often, 3 minutes or until thickened. Pour over vegetables. Slice pork, and serve with roasted vegetables, garlic bulbs, and Caramelized Apples.

1. Preheat oven to 425°. Stir together all ingredients. Spread grape mixture on an aluminum foil-lined baking sheet. Bake 20 minutes or until grapes begin to shrivel. Remove from oven, and let cool 30 minutes. Store in refrigerator up to 3 days.

1. Preheat oven to 350°. Stir together first 3 ingredients. Firmly press on bottom and up sides of a 9-inch tart pan. Bake 8 to 9 minutes or until fragrant. Cool on a wire rack 30 minutes.

2. Bring cream to a boil in a 3-qt. saucepan over medium-high heat.

3. Process chocolate in a food processor or blender until finely ground. With processor running, pour hot cream and vanilla through food chute in a slow, steady stream, processing until smooth, stopping to scrape down sides as needed.

4. Pour mixture into cooled crust. Chill, uncovered, 3 hours. Garnish, if desired.

*Semisweet chocolate may be substituted.