Ingredients For the base 1½ tsp dry yeast
1½ tsp sugar
1 tsp salt
½ tbsp olive oil
130 ml water
250 g wholemeal flour
For the topping 1 apple, finely sliced
1 large onion, diced
115 g Brie cheese, cubed
About 50 g pizza sauce
Handful rocket (optional)
½ cup mozzarella cheese, grated
A bit of Parmesan cheese, grated
1 tbsp honey
Parsley, finely chopped (optional)
Method For the base
Mix the yeast, sugar, salt, olive oil and water in a bowl and stir until combined.
Add the flour and fold through until just combined, and knead for 5 to 10 minutes or until a smooth ball forms.
Put the dough ball on a lightly oiled bowl (I used the same bowl), and cover with cling wrap.
Put it in a warm place for an hour or until it doubles in size.
Punch the dough to remove excess air, and knead it again lightly.
Divide the dough - this make one plus there is some left over for a smaller one, so double the quantities if you want to freeze one.
For the topping
The longest part of this recipe is caramelizing the onion, so cook this first, as it takes at least 20 minutes.
Heat the olive oil and add the onions, with some salt and pepper - if you like rosemary, you can add a bit of this.
Cook until onions become translucent and then turn down the heat and cook slowly, stirring often, until they are golden.
Preheat the oven to 220°/200° fan forced.
Prepare a pizza stone or whatever you will make it on, by heating this up first.
Spread the pizza dough over this, and I made it very thin as I prefer thin pizzas!
It doesn't matter if this is even and can be rectangular or a circle.
Put the pizza sauce on this, add the onions, and apples.
Top with the cheeses, firstly using the Brie.
Drizzle the pizza lightly with a good honey.
Then add the parsley and the rocket if using.
Cook in the oven for about 15 to 20 minutes or until the crust is slightly crisp and the cheeses have begun to turn a golden brown.
Cut with a special pizza cutter - this makes it easy to slice!