Preheat oven to 400°.
Heat large frying pan over medium heat, add 1/2 tablespoon olive oil.
Add onion, reduce heat to low, and sauté for 5 minutes
Stir the onions; sauté for another 5 minutes.
Stir the onions, sauté for a final 5 minutes or until tender and golden brown.
Set onions aside.
Cut rhubarb into 1-inch sections, which should make about 1-1/4 cups.
Place rhubarb on rimmed baking sheet, and toss with 1/2 tablespoon olive oil.
Bake for 5 minutes.
Remove rhubarb from oven to cool.
Increase oven temperature to 450°.
Put ricotta in a medium-sized bowl, and whisk for 30 seconds.
Place a pizza stone or an non-rimmed baking sheet in oven.
On a floured work surface pat and/or roll dough into approximately 13”x9” rectangle.
Place dough on preheated pan, and bake for 10 minutes.
Remove dough from oven.
Top dough with ricotta, then rhubarb, and finally onion.
Bake for 5 minutes.
Sprinkle with pepper and salt; drizzle with honey.
Slice, and serve.