Caramelised Onion and Goat Cheese Pizza

• wholegrain flour↗125g g

  plus a little for kneading if needed

• instant yeast↗½ tsp tsp
• pinch of salt
• rapeseed oil↗1 tsp tsp

  plus extra for greasing

• onion↗2

  halved and thinly sliced

• rapeseed oil↗2 tsp tsp
• balsamic vinegar↗2 tsp tsp
• young spinach leaves↗160g g

  (not very small), chopped

• large garlic cloves↗2

  finely grated

• soft goat cheese↗50g g
• pitted Kalamata olives↗4

  quartered

• a few soft thyme leaves
• sunflower seeds↗1 tsp tsp

Step-by-step instructions

1. 1

   Preheat the oven to 220 °C/200 °C with convection/gas 7. Pour the flour into a mixer with a dough hook or into a bowl. Add the yeast, salt, oil and just under 100 ml of warm water, then knead a soft dough. Knead in the mixer for about 5 minutes, or if kneading by hand, place on a work surface and knead for about 10 minutes. The dough is sticky; try not to add too much extra flour. Leave it in the bowl, cover with a kitchen towel while you prepare the topping. No need to let the dough rise for a set time – just leave it while you move to the next step.

2. 2

   Add the onion to a non‑stick wok and add oil, 4 tbsp water and balsamic vinegar. Cover with a lid that fits inside the pan to help the onion soften, and cook for 15 minutes, stirring about 3 times and quickly lifting the lid to retain moisture. After the time, the onion should become golden and all liquid evaporate. Transfer it to a plate. Add the spinach and garlic to the pan and quickly sauté until the spinach wilts.

3. 3

   Take the dough from the bowl and cut it in half with an oiled knife, then stretch each piece into an oval about 25 × 15 cm on a large oiled baking sheet, using oiled hands. Do not knead the dough first, otherwise it becomes too elastic and constantly contracts.

4. 4

   Spread the spinach, then the onion, then distribute dollops of cheese and sprinkle with olives, thyme and sunflower seeds. Bake for 15 minutes until golden and the base is cooked through.