Caramelised Serves 4
Onion & Goats’ Cheese Pizza Ready in 1 hour
This is a tasty alternative to the classic cheese and tomato pizza. Serve with a simple mixed green salad dressed with balsamic vinegar and olive oil.
Ingredients:
• 3 tbsp olive oil, plus extra to drizzle
• 2 large onions, peeled and thinly sliced
• 2 tsp brown sugar
• 2 x 145g packets pizza base mix
• 2 tsp fresh chopped rosemary leaves, plus 1 tbsp small sprigs
• 2 x 100g round goats’ cheeses, sliced
• 5 cherry tomatoes, halved TIP
Instead of the caramelised onions spread, the pizza base with sun-dried tomato paste then top with some cooked and drained spinach. Scatter over diced mozzarella cheese, grated parmesan cheese and some fresh chopped oregano.
Heat the olive oil in a large frying pan and add the onions. Fry over a gentle heat for 15 minutes, stirring occasionally, until softened. Add the sugar and fry for a further 10 minutes until golden brown. Leave to cool.
Preheat the oven to 220C, Fan 200C, Gas Mark 7. Empty both sachets of the pizza base mix into a large bowl and stir in a large pinch of salt and the chopped rosemary leaves. Stir in 200ml hand-hot water and mix to a soft dough. Knead the dough on a lightly floured surface for 5 minutes until smooth and elastic.
Roll the dough out to a 30 x 45cm oblong. Place on a greased baking sheet and turn up the edges of the base. Spread the caramelised onions over the base, then top with the sliced goats’ cheese, cherry tomatoes and rosemary sprigs. Leave in a warm place for 10 minutes.
Drizzle with olive oil and season with a little salt and lots of freshly ground black pepper. Bake for 15-20 minutes until the base is golden brown.
43
Page 1 |
Page 2 |
Page 3 |
Page 4 |
Page 5 |
Page 6 |
Page 7 |
Page 8 |
Page 9 |
Page 10 |
Page 11 |
Page 12 |
Page 13 |
Page 14 |
Page 15 |
Page 16 |
Page 17 |
Page 18 |
Page 19 |
Page 20 |
Page 21 |
Page 22 |
Page 23 |
Page 24 |
Page 25 |
Page 26 |
Page 27 |
Page 28 |
Page 29 |
Page 30 |
Page 31 |
Page 32 |
Page 33 |
Page 34 |
Page 35 |
Page 36 |
Page 37 |
Page 38 |
Page 39 |
Page 40 |
Page 41 |
Page 42 |
Page 43 |
Page 44
