mixture of corn, thyme, pepper and a dash of olive oil
200g shredded mozzarella
For the dough
Sieve the flour into a bowl. Add the sugar, salt,
and yeast and mix well. Add the olive oil and
enough warm water so that the dough starts to come
together. Turn out the dough onto a floured board
and knead for about 10 minutes.
Place the dough in an oiled bowl and turn to coat
the surface. Cover the bowl with plastic wrap and
let stand in a warm place until the dough has
doubled in size, about 1 hour.
Turn out the dough onto a lightly floured surface
and divide it in half for 2 large pizzas. Form
into smooth, tight balls, cover loosely with
plastic wrap or a well-floured kitchen towel and
set in a warm place to rise again, 30 to 45
If you're not using the dough right away, wrap
tightly in plastic wrap and refrigerate up to 2
days or freeze up to 1 month.
Press the dough with your fingers until the circle
has reached the desired size and thickness, place
it on the prepared pan.
For the caramelised onions
Melt 2 tbsp of butter and 1 tbsp olive oil over
medium high heat. Add 2 thinly sliced onions, a
bit of salt and pepper and cook cover until the
onions begin to soften, approximately 5 minutes.
Then add a pinch of sugar and cook uncovered,
scraping the browned bits off the bottom of the
pan frequently, until the onions are golden brown
in colour, about 10 -15 minutes.
Finishing the pizza
Spread some home-made tomato sauce over the dough.
Add some shredded mozzarella and spread
caramelised onion on top.
Add the mixture of corn, thmye, pepper and olive
oil over the onions. Finally add 3 tbsp of diced
bacon and add more shredded mozzarella.
Bake in a hot oven at about 220 degrees Celsius for
about 15 to 20 minutes.
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