Recipe courtesy of Crespo Olives
Caramelised onion, olive and caper berry pizza
This veggie pizza is certainly not losing out from its lack of pepperoni, it's packed with flavour and you'll certainly be coming back for more. Don't believe us? Guess you'll have to try it
Serves: 4
Ingredients
- 500g white bread mix
- 1tbsp Olive oil
- 2 Onions (400g) sliced
- 1tbsp Balsamic vinegar
- 3tbsp Tomato puree
- 250g Mozzarella sliced
- 100g Crespo Pitted Black Olives in Brine sliced
- 8 Crespo Caperberries
Method
Step 1
Place the bread mix in a large bowl or the bowl a stand mixer fitter with a dough hook and gradually add 300ml hand hot water to form a sticky dough, knead for 5-8 minutes. Remove from the bowl to a floured surface and roll out to a 30x40cm rectangle and place on a large greased baking tray, allow to prove for 30 minutes.
Step 2
Meanwhile, heat the oil in a frying pan and fry the onions for 6-7 minutes until browned and just beginning to caramelise, add the vinegar and season.
Step 3
Preheat the oven to 220oC, gas mark 7. If using a pizza oven, bring to cooking temperature.
Step 4
Mix the tomato puree with 3 tbsp water and spread over the pizza dough leaving the edges clean. Add the mozzarella, scatter over the onions, olives and caperberries. Bake for 20-25 minutes until the base is cooked through.
Cooks tip:
Try making 4 individual round pizzas instead and cook in batches for 12-15 minutes.
