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- 5 medium brown onions, halved, thinly sliced
- 60ml (1/4 cup) olive oil
- 1 tbs balsamic vinegar
- 1 (20 x 28cm) bought pizza base
- 12 drained anchovy fillets, halved
- 20 pitted black olives
- 50g goats cheese, crumbled
- 1 sprig fresh rosemary, leaves picked
- Place the onion and oil in a large heavy-based frying pan over medium heat. Cook, covered, stirring occasionally, for 12 minutes or until the onion softens.
- Uncover and cook, stirring often, for 12 minutes. Add the vinegar. Cook, stirring, for 2 minutes. Set aside to cool slightly.
- Preheat oven to 220°C. Place the pizza base on a baking tray. Spread the onion mixture over the base. Arrange the anchovy, in a diamond pattern, on top. Place the olives on the pizza. Sprinkle with goats cheese and rosemary. Bake for 15 minutes or until the base is crisp and golden. Serve.