With pears, blue cheese and caramelised onion, once the base is made, this is a quick recipe.
This dough makes enough for two pizzas, however, I froze one lot and only used one, so the ingredients for the topping is for one pizza only.
Preparation Time: 30 minutes plus proofing
Cooking Time: 20 minutes
Serves: 1 - 2 people
Ingredients For the dough 1 tbsp active yeast
2 tsp sugar
1 tbsp salt
1 tbsp olive oil
1 cup water
For the topping 1 red onion, finely sliced
1½ tbsp olive oil
1 pears, finely sliced
4 slices Prosciutto
40 g blue cheese, crumbled (no more)
Handful of rocket leaves, optional
Method For the dough
Mix the flour with the yeast, sugar and salt.
Mix the oil with the lukewarm water and add it slowly to flour.
Knead the dough for about 10 minutes or until it is well mixed.
Let it sit in a covered bowl in a warm place until it has doubled in size - this will about about 1½ hours, or depending on the heat.
Punch it down and let it rise again for about 30 minutes before using it.
For the topping
Cook the onion in oil in a small frypan until it is soft. Keep cooking on a slow heat for about 10 minutes or until it is caramelised.
Preheat the oven to 250°/230° fan forced. If using a pizza stone, heat it before putting the pizza on it.
Divide the dough into two halves and either make two pizzas, or freeze one.
Roll it out onto a baking tray that is either lightly floured, or put baking paper on it.
Spread half the onion mixture onto the base, then add half the sliced pear
Add the prosciutto, and blue cheese.
Add the remaining onions.
Ready to bake
Bake for about 12 minutes or until it is cooked and crisp looking.
Take out of the oven, cut and add the rocket leaves, if using.
This can be heated in the oven the next day also.
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