Chicken, caramelised onion & sweet potato pizza

• Olive oil spray
• 1 (about 200g) single chicken breast fillet, thinly sliced
• 4 brown onions, halved, thinly sliced
• 2 tbs brown sugar
• 125ml (1/2 cup) passata (tomato pasta sauce)
• 1 x 500g pkt rectangle Nervana fresh pizza bases
• 1 small (about 200g) orange sweet potato (kumara), peeled, thinly sliced
• 60g goat's cheese, crumbled
• 40g baby rocket leaves

1. Preheat oven to 220°C. Place 2 baking trays in the oven to heat.
2. Spray a large non-stick frying pan with olive oil spray to lightly grease. Heat over medium-low heat. Add the chicken and cook, stirring occasionally, for 2 minutes or until golden and just cooked through. Transfer to a plate. Add the onion to the pan and cook, stirring frequently, for 8-10 minutes or until soft and golden. Add the sugar and cook for 1 minute or until sugar dissolves.
3. Spread the passata evenly over the pizza bases. Scatter over the onion mixture. Top with the sweet potato, chicken and goat's cheese. Season with salt and pepper.
4. Remove the baking trays from oven and place the pizzas on top. Bake in oven, swapping trays halfway through cooking, for 15-20 minutes or until the potato is soft and the bases are crisp.
5. Top the pizzas with rocket and season with salt and pepper. Cut into slices and serve immediately.

Caramelised onion pizza with rosemary & goats cheese

• 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

1. 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.
2. Uncover and cook, stirring often, for 12 minutes. Add the vinegar. Cook, stirring, for 2 minutes. Set aside to cool slightly.
3. 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.

Caramelised onion and goat's cheese mini pizzas

  Ingridients

 

• 2 large pizza bases
• 2 tablespoons black olive tapenade
• olive oil cooking spray
• 50g goat's cheese, crumbled
• thyme sprigs and extra-virgin olive oil, to serve 

 

Caramelised onion

• 20g butter
• 1 tablespoon extra-virgin olive oil
• 4 brown onions, thinly sliced
• 1 tablespoon thyme leaves

1. Make caramelised onion: Melt butter and oil in a large frying pan over low heat. Add onion and stir to coat. Cover and cook, stirring occasionally, for 20 minutes or until light golden. Stir in thyme. Cook, uncovered, stirring occasionally, for 25 to 30 minutes or until caramelised. Season with salt and pepper. Remove from heat and set aside.
2. Preheat oven to 240°C. Using a 5cm round biscuit cutter, cut 12 rounds out of each pizza base. Spread mini pizza bases thinly with tapenade. Lightly spray with oil. Place on a baking tray lined with baking paper. Bake pizza bases for 6 to 8 minutes or until crisp.
3. Spoon warm caramelised onion over pizza bases. Top with goat's cheese and a small sprig of thyme. Sprinkle with cracked black pepper. Lightly drizzle with oil and serve.

Caramelised onion, ricotta & capsicum calzone

• 450g (3 cups) Anchor Bread & Pizza Plain Flour
• 300ml warm water
• 2 tsp (7g/1 sachet) dried yeast
• 1 tsp honey
• 1 1/2 tbs olive oil
• Olive oil, to grease
• 240g (1 cup) fresh ricotta
• Sea salt, to sprinkle 

Filling 

• 2 tbs olive oil
• 4 (about 750g) red onions, halved, thinly sliced
• 2 garlic cloves, thinly sliced
• 1 tbs red wine vinegar
• 2 tsp brown sugar
• 2 tsp chopped fresh thyme
• 2 (about 200g) bought roasted red capsicums, thinly sliced
• 55g (1/3 cup) pitted kalamata olives, thinly sliced
• 2 tbs shredded fresh basil

1. To make the filling, heat the oil in a frying pan over low heat. Add the onion and season with salt. Cook, stirring occasionally, for 20 minutes or until slightly caramelised. Add the garlic and cook for 1 minute. Add the vinegar, sugar and thyme, and cook, stirring occasionally, for 10 minutes. Remove from heat and stir in the capsicum. Set aside to cool. Stir in the olives and basil.
2. Meanwhile, combine 75g (1/2 cup) of the flour with water, yeast and honey in a bowl. Set aside for 10 minutes or until frothy.
3. Combine remaining flour and a pinch of salt in a large bowl. Make a well in the centre. Pour in the yeast mixture and oil. Use a round-bladed knife in a cutting motion to mix until well combined. Use your hands to bring dough together in the bowl.
4. Brush a large clean bowl with oil to lightly grease. Turn the dough onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the greased bowl and turn to coat. Cover with plastic wrap or a damp tea towel and set aside in a warm, draught-free place for 1 hour or until the dough has doubled in size.
5. Preheat oven to 230°C. Brush 2 baking trays with oil to grease. Divide dough into 6 equal portions. Cover with a damp tea towel.
6. Roll out 1 portion of dough onto a lightly floured surface to a 15cm-diameter disc. Place on 1 prepared tray. Brush with oil. Spread one-sixth of the onion mixture over half the disc, leaving a 1cm-wide border. Sprinkle with one-sixth of the ricotta. Fold in half to enclose the filling. Press the edges together to seal. Repeat, in 5 more batches, with remaining dough, onion mixture and ricotta to make 6 calzone. Brush with oil and sprinkle with sea salt.
7. Bake for 15-20 minutes or until crisp and golden. Serve.

Onion Pizza

Basic pizza dough
One whole slice onion
Chopped anchovies (as much as you like)
Parsley
Olive oil
Ground pepper
Potato, tuna, artichoke and chick pea (optional)

1• Cook sliced onion in oil till quite soft but not coloured or crisp.
2• Put onto pizza dough, sprinkle chopped anchovies and parsley on top of onion, add more oil and a lot of ground black pepper.
3• Then you roll it like a sausage and then twist into a scroll shape.
4• Then flatten . Leave to rise a bit more.
5• And then flatten again and then cook.
Note: Onion Pizza can be made with many things: Anchovy and potato, Potato and parsley and tuna, Artichoke and chick pea.
6 •Put filling on, roll up the dough like a sausage then , twist and turn it like a scroll. Beat it out, turn it and then leave it and then beat it down again.