Caramelized Red Onion Pizza

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

PREPARATION

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.