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.
TIPS:
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.
