500g pack white bread mix
1 tbsp olive oil
2 large onions, sliced (400g)
1 tbsp balsamic vinegar
3 tbsp tomato puree (75g)
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.
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.
Recipe courtesy of Crespo Olives