Blue cheese & caramelised onion pizza

Ready in 45 minutes, plus proving

One quantity dough mix*
3 tbsp olive oil
3 large onions, halved and finely sliced
1 garlic clove, crushed 1⁄2 tsp sugar
100g mozzarella, drained well and torn
150g Dolcelatte cheese
25g Parmesan, shaved
25g pine nuts, toasted
*See page 75 of our November issue for our fail-safe dough recipe

1 Heat the oil in a large, heavy-based pan. Add the onions, cover and cook for 20 minutes over a low heat, stirring occasionally. Add the garlic and sugar and continue to cook uncovered for 10 minutes until perfectly softened and a rich caramel colour. Add a splash of water if it looks like it might catch.

2 Preheat the oven to 220 ̊C/200 ̊C fan/gas 7. Divide the dough into four equal pieces and stretch out to make four rounds measuring about 25cm. Divide the onion mixture between them and top with the mozzarella, Parmesan, Dolcelatte and pine nuts. Bake each one for 10 minutes until the dough is crisp. Top with rocket and serve.

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