This tasty alternative to the classic cheese and tomato pizza is quick to make and great for getting the kids involved too!
Ready in: 1 hour
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
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. Serve with a simple mixed green salad dressed with balsamic vinegar and olive oil.
Mix it up:
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.