Rainbow Pizza

RAINBOW PIZZA WITH CARAMELISED ONION AND GOAT’S CHEESE

By Ellie Cook

Pizza is for life, not just for summer - but it’s especially satisfying eating this treat outdoors on a warm evening. Feel free to just use white flour for the dough, but I love the depth of flavour added by the wholemeal. Finish with good olive oil and crisp salad leaves for the ultimate summer dish!

Ingredients:

For the dough: 200g of white bread flour 50g of wholemeal bread flour 1 tsp of dried yeast 1 garlic clove (crushed) 1/2 of teaspoon salt 1 tbsp of olive oil 175ml of warm water

For the topping: 1 large red onion 1 tsp of soft brown sugar 1 tbsp of balsamic vinegar 1 orange pepper 200ml of passata 125g of soft goat’s cheese Rocket leaves

Method: To make the dough, pour the flours, yeast, garlic and salt into a bowl. Pour in the oil and 150ml of warm water and stir to combine, adding the rest of the water if it’s looking a little dry. Tip onto a clean surface and knead until a soft, smooth dough is formed.

Drizzle a little extra oil into the inside of the bowl, and gently place the dough inside ready to prove. Cover with a clean tea towel and leave to rise in a warm place for 1 to 1-1/2 hours or until doubled in size.

Whilst your dough is proving, prepare the caramelised onions. Slice thinly and add to a lidded saucepan with a splash

of oil and cook over a medium heat. Fry gently for a minute or two, then put on the lid and simmer for about 15 minutes. Once the onions are very soft, add the sugar and vinegar and turn up the heat to let it all bubble for a minute, then set aside to cool.

Slice the pepper into thin strips, and place in a hot, dry pan for a few minutes to char gently, stirring regularly to keep the slices moving. Set aside to cool.

Toward the end of the proving time, preheat the oven to 240°C/220°C fan, and prepare your baking sheet or pizza stone.

Tip the dough out onto a floured surface and knead gently to knock out any large air bubbles. Then use your knuckles to stretch the dough into shape, leaving the dough slightly thicker at the edges to form the crust.

Spread the passata onto the base, then scatter over the prepared onion and pepper. Dollop on blobs of the soft goat’s cheese, and place into the preheated oven for 12 to 15 minutes.

Once cooked, sprinkle over the rocket leaves and finish with a drizzle of olive oil. Serve with a crunchy dressed salad.