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
Ingredients
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
Instructions
- 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.
- 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.
- Preheat the oven to 220oC, gas mark 7.
- 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 |