Add all the Pizza Dough Ingredients in the bread pan of Bread Machine. Process according to manufacturer's instructions for a dough setting.
Meanwhile preheat the Pizza Stone or tiles to 450 degrees F. for 30 minutes. Prepare your toppings (see below).
When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly oiled surface. Knead the dough several times and form the dough into an oval; cover with a towel and let rest for 10 minutes.
Note: Dough may be refrigerated at this point and stored until ready to use. To store each batch of dough, spray a plastic bag with nonstick spray and place the dough in it. Store no longer than 7 to 10 days, or if frozen for up to 2 months. If refrigerated or frozen prior to use, allow the portions to come to room temperature before they are rolled out.
Roll and stretch the dough into a 14-inch circle. Place the dough on the prepared Pizza Peel. Brush the dough with some olive oil. Use a knife and spread mayonnaise over the top of the dough. Layer sliced onion over the mayonnaise; sprinkle garlic, salt, pepper and rosemary or basil over the top. Sprinkle parmesan cheese over pizza; layer sliced mozzarella over top.
Place on hot pizza stone or baking tiles and bake for 15 or until crust is golden brown on the bottom and the top is bubbly.
Makes 1 large pizza or 16 servings.
Garlic & Rosemary White Pizza Recipe: https://whatscookingamerica.net/pasta_rice_main/whitepizza.htm