Pizza with caramelised onions, salami and pickled chillies

1. 1

   To make the dough, stir together the flour and salt in a large bowl. Stir in the dried yeast. Make a well in the centre of the flour mixture and pour in most of the water. Bring the dough together with your hands or a wooden spoon. Add the remaining water if the dough is too dry.

2. 2

   Turn the dough out onto a clean surface and knead for 15 minutes, or until it is smooth and elastic. Place in a bowl, cover with a damp tea towel and prove in a warm place for 1 hour, or until doubled in size.

3. 3

   To make the topping, heat the olive oil and butter in a frying pan and fry the onion over a low heat until caramelised.

4. 4

   To continue the dough, divide it into two equal portions and shape each portion into a ball. Roll out each ball into a thin pizza shape on a lightly floured work surface. Cover with a damp tea towel and leave to prove for another 20 minutes.

5. 5

   Preheat the oven to 240C/220C Fan/Gas 9 and preheat two pizza stones or baking trays.

6. 6

   To assemble the pizza, spread half the ricotta over each pizza base, leaving a gap around the edge for the crust, then place the caramelised onions, salami and pickles on top of each pizza and finish with the smoked mozzarella. Bake for 10-12 minutes. Scatter over the rocket and serve.

1 serving ≈ 425 g

Nutrition values are estimates. - means data is unavailable.