Caramelised Onion, Apple & Pumpkin Pizza

_INGREDIENTS:

CARAMELISED ONIONS:

• 2 large brown onions (400g) 
• 20g butter
• Olive oil 
• 40g brown sugar 
• 50ml red wine vinegar 
• Salt 
• Pepper

ADDITIONAL TOPPINGS:

• 150g pumpkin 
• Olive oil 
• ½ tsp sage 
• 2 apples
• 200g mozzarella 
• 40g parmesan cheese

If you're a pizza perfectionist making your own dough, start here, otherwise jump to the next section!

1. In a bowl add warm water, sugar, and yeast. Set aside to allow the yeast to bloom. You will know it’s ready when you see a foam forming on the top of the water. 
2. In another large bowl add the flour and salt. Make a well in the center of the flour and pour in the yeast mixture and oil. Use your hands to bring the dough together. 
3. Turn the dough out onto a lightly floured bench and knead for 5- 10 minutes, until a smooth ball forms.  If the dough is too wet add a small amount of extra flour, little by little to make it easier to work with.
4. Rub a clean bowl with olive oil. Place the dough into the bowl, cover with a clean cloth and place in a warm spot to proof for 1 hour (if you have a hot water cupboard this is a good place). If not using the dough right away, you can place this container in the fridge overnight. The dough will still rise, but at a much slower speed. The refridgerated dough will still need one hour at room temperature, before progressing into Step 6.
5. While your dough is proofing, you can make the caramelised onions (see below).
6. Once the dough has doubled in size. Knock back the dough and divide the dough in half. 
7. Shape each half into a 25cm circle. Crimp around the edges of each circle to create a crust. 
8. Transfer the pizza bases to 2 floured baking trays. Brush each pizza with olive oil. 
9. Place the pizza bases into the oven at 220°C for 5 minutes to par bake (this helps make sure they don’t go soggy once toppings have been added) 
10. Then you’re ready to add your toppings (see below)

To make the caramelised onions:

1. Peel the onion and slice in half lengthwise. Remove the root. (When cutting the onions, use the lines on the onion as a guideline.)
2. Heat a large heavy based frying pan to medium heat. Add the butter, a splash of olive oil and sugar. 
3. Once the butter has melted add the sliced onions. Cook out for 5 minutes, then pour in the red wine vinegar. Reduce the heat and cover with a lid. Cook for a further 35-45 minutes stirring often. 
4. When the onions are soft and browned slightly, remove from the heat and set aside.

Prepare your other fillings:

1. Chop the pumpkin into bite sized pieces. Heat a frying pan to medium heat with olive oil. Add the diced pumpkin to the pan. Sauté for 5 minutes, then add the dried sage. Cook for a further 5 -10 minutes until tender but not mushy. Season with salt and pepper. Remove from the heat and set aside. 
2. Slice each apple into quarters, and the quarters into thinner slices. 
3. Grate mozzarella and parmesan cheese and mix together.

Assemble your pizzas:

1. Preheat the oven to pizza base packet instructions (or 220°C if you’ve made your own base above!)
2. Scatter the cheese onto the two bases. 
3. Divide the caramelised onions and cooked pumpkin between each.
4. Place the sliced apples on top. 
5. Place the pizzas into the oven and bake for 13 minutes 
6. Remove from the oven and serve