Caramelised Onion, Olive & Caperberry Pizza

Caramelised Onion, Olive & Caperberry Pizza

Make this simple pizza from scratch and get creative with your toppings - just don’t forget the Crespo Olives!

Prep: 20 minutes plus proving
Cook: 20-25 minutes
Serves 4-6


500g pack white bread mix
1 tbsp olive oil
2 large onions, sliced
1 tbsp balsamic vinegar
3 tbsp tomato puree
250g mozzarella, sliced
100g Crespo Pitted Black Olives in Brine, sliced
8 Crespo Caperberries


  1. Place the bread mix in a large bowl or the bowl a stand mixer fitter with a dough hook and gradually add 300ml hand hot water to form a sticky dough, knead for 5-8 minutes.  Remove from the bowl to a floured surface and roll out to a 30x40cm rectangle and place on a large greased baking tray, allow to prove for 30 minutes.

  2. Meanwhile, heat the oil in a frying pan and fry the onions for 6-7 minutes until browned and just beginning to caramelise, add the vinegar and season.

  3. Preheat the oven to 220oC, gas mark 7.

  4. Mix the tomato puree with 3 tbsp water and spread over the pizza dough leaving the edges clean. Add the mozzarella, scatter over the onions, olives and caperberries. Bake for 20-25 minutes until the base is cooked through.

Cooks tip:
Try making 4 individual round pizzas instead and cook in batches for 12-15 minutes. Add sliced ham, salami or cooked shredded chicken for a meat version.

Nutrition Information

Nutrient Per 100g Per Portion % GDA
Energy (kcal) 146 289 14
Protein (g) 5.2 10.5 N/A
Fat (g) 3.6 7 10
Sat Fat (g) 1.3 2.5 13
Carbs (g) 21.7 43 N/A
Sugar (g) 5.4 10.5 12
Fibre (g) 2.7 5.5 N/A
Salt (g) 0.86 1.7 28