- FOR THE DOUGH:
- 5g dried yeast
- 200ml lukewarm water
- 1 tbsp. olive oil
- 350g plain wheat flour
- 50g rye flour to dust
- 1 tsp. sugar
- 1 tsp. salt
- 10g Coarse maize flour, cornmeal or polenta
- FOR THE TOPPING:
- 3-4 red onions
- 5-7 sprigs of thyme
- 75g Lurpak® Slightly Salted Butter
- 150g creamy goat cheese
- Salt and freshly ground black pepper
- TO SERVE:
- Small bunch of rocket
CARAMELISED RED ONION PIZZA
Dissolve the yeast in the lukewarm water. Mix in the flour and stir until the dough has come together. Now knead the dough lightly on a floured surface until it is smooth, put it in a big bowl, cover with a tea towel and leave in a warm place to rise for 11⁄2 to 2 hours.
When ready to bake, preheat the oven to 220C/200C fan/gas mark 7. For best results, use a pizza/baking stone.
Cut the red onions into wedges, sauté for 2 mins. in a frying pan with thyme, salt and pepper.
Divide the dough in half and place on rye-floured work surface, now stretch or roll out into 2 round pizzas. Place the onions on top with the thyme and divide the goat cheese out into small dollops and end with brushing with a little melted butter. Use a pizza peel or paddle to lift pizza onto the baking stone dusted with plenty of cornmeal or polenta. If you do not have a baking/pizza stone, place the dough on a baking tray lined with parchment baking paper dusted with plenty of cornmeal/polenta.
Bake for 15-20 minutes or until golden brown.
Serve with fresh rocket on top.
- Toss the chopped onions in melted butter before cooking – they caramelise better.
- Brush the pizza dough with melted butter before adding any toppings to prevent the pizza from becoming soggy from the onions.