Caramelised Onion Pizza with Courgette, Tomato and Blue Cheese

If you're in a hurry, this pizza also works well with a ready made pizza base or pizza base mix, so why not give it a go?

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 0 Reviews

Recipe by Cook Vegetarian
Serves 2
Ready in 60 mins +

Ingredients

    For the base

  • 175g strong white plain flour
  • 1/4 tsp salt
  • 1 tsp fast action yeast
  • 150ml warm water
  • 2 tbsp Filippo Berio Olive Oil

    • For the topping

  • 450g onions
  • 3 tbsp olive oil plus 2 extra tsp to drizzle
  • 1 tsp sugar
  • 2 tsp balsamic vinegar
  • 1 tsp rosemary spikes, chopped
  • 1/2 medium courgette
  • 75g Dolcelatte cheese
  • 7 cherry tomatoes

How To Cook

  1. To make the dough put the flour, salt and yeast into a bowl. Add the warm water and olive oil and stir the mixture by hand until it forms a soft dough. Continue to beat for two minutes.
  2. Turn onto a floured surface and knead the dough for about five minutes until it becomes silky and elastic, place in an oiled bowl and cover with oiled cling film. Leave in a warm place until double in size, about 45 minutes.
  3. Meanwhile make the filling. Slice the onions and cook very gently in the 3 tbsp of olive oil with the sugar for about 25 minutes until soft and translucent, but not browned, stir in the balsamic vinegar, remove from the heat.
  4. Heat the oven to 220C/425F or Gas 7. Turn the dough onto a floured surface and knead again for two minutes. Divide into two, then roll out each piece to a diameter of approx 12.5cm (5in), making the edges slightly thicker than the centre, and place on a lightly oiled baking sheet.
  5. Spread the onions over the dough, sprinkle with rosemary. Cut the courgette into small cubes and scatter over the onions with the cherry tomatoes, dot with small pieces of cheese. Drizzle each with an extra teaspoon of oil then bake in the hot oven for 20 minutes or until the dough is well risen and golden.
    6. www.filippoberio.co.uk
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Caramelised Onion Pizza with Courgette, Tomato and Blue Cheese
  • Recipe by Cook Vegetarian
  • Serves 2
  • Ready in 60 mins +
    Ingredients
  • [hd]For the base[/hd]
  • 175g strong white plain flour
  • 1/4 tsp salt
  • 1 tsp fast action yeast
  • 150ml warm water
  • 2 tbsp Filippo Berio Olive Oil
  • [hd]For the topping[/hd]
  • 450g onions
  • 3 tbsp olive oil plus 2 extra tsp to drizzle
  • 1 tsp sugar
  • 2 tsp balsamic vinegar
  • 1 tsp rosemary spikes, chopped
  • 1/2 medium courgette
  • 75g Dolcelatte cheese
  • 7 cherry tomatoes
    How to Cook
  1. To make the dough put the flour, salt and yeast into a bowl. Add the warm water and olive oil and stir the mixture by hand until it forms a soft dough. Continue to beat for two minutes.
  2. Turn onto a floured surface and knead the dough for about five minutes until it becomes silky and elastic, place in an oiled bowl and cover with oiled cling film. Leave in a warm place until double in size, about 45 minutes.
  3. Meanwhile make the filling. Slice the onions and cook very gently in the 3 tbsp of olive oil with the sugar for about 25 minutes until soft and translucent, but not browned, stir in the balsamic vinegar, remove from the heat.
  4. Heat the oven to 220C/425F or Gas 7. Turn the dough onto a floured surface and knead again for two minutes. Divide into two, then roll out each piece to a diameter of approx 12.5cm (5in), making the edges slightly thicker than the centre, and place on a lightly oiled baking sheet.
  5. Spread the onions over the dough, sprinkle with rosemary. Cut the courgette into small cubes and scatter over the onions with the cherry tomatoes, dot with small pieces of cheese. Drizzle each with an extra teaspoon of oil then bake in the hot oven for 20 minutes or until the dough is well risen and golden.
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