Pissaladiere with spiced ricotta, radicchio and poached apricots Recipe - Los Angeles Times

Ingredients

• 1 1/2 tablespoons sugar
• 1 ( 1/4 -ounce) package active dry yeast
• 3 cups flour
• Kosher salt
• 6 tablespoons olive oil, divided
• 1 tablespoon yellow cornmeal
• 2 small onions, thinly sliced
• Freshly ground black pepper
• 1 1/3 cups dry white wine, divided
• 3/4 cup dried apricots, thinly sliced
• 2 tablespoons apple cider vinegar
• 2 tablespoons honey
• 1 1/4 cups (about 10 ounces) ricotta
• 3/4 teaspoon Chinese 5-spice powder
• 1 small head radicchio (about 6 ounces), cored and torn into large pieces
• 1/2 cup roughly chopped mixed fresh herbs (such as parsley, thyme and chives)
• 1 tablespoon fresh lemon juice