La Provencal

THIS Provencal pizza uses both tomato sauce and Mozzarella, for those who like to always use them on a pizza.

140g (5oz) basic pizza dough

175g (6oz) onion confit 2 tomatoes, thinly sliced

10 olives

1 clove garlic, very finely chopped

2 tablespoons basic tomato sauce

85g (3oz) fresh Mozzarella (optional)

140g (5oz) goat’s cheese

1 teaspoon thyme leaves

Place pizza tile on the floor of the oven and preheat to maximum for one hour.

Assembling the pizza: Stretch the dough into a 20cm (8”) circle. Spread tomato sauce over the pizza 10mm (½”) in from the rim and top with the Mozzarella. Place the tomato slices at the outer edge of the pizza, making sure not to overlap. Pile the confit in the centre of the pizza. Crumble the goat’s cheese around. Arrange the olives on top and sprinkle with the thyme and chopped garlic. Bake in a preheated oven for approx. 10 mins.

Onion Confit

85g (3oz) butter

3 onions, peeled and thinly sliced

1 large teaspoon sugar

225ml (8 fl.oz) red wine

50ml (2 fl.oz) sherry vinegar

1 tablesp Cassis

50ml (2 fl.oz) vegetable stock (optional)

Salt and freshly ground black pepper

Fresh thyme leaves

Melt the butter in a heavy bottomed saucepan over a moderate heat. Add the onions, cover and cook for 10 minutes. Halfway through add the sugar, salt and pepper. Add the fresh thyme, wine, sherry vinegar and Cassis. Give the pot a good stir and continue to cook for about one hour uncovered, over a low heat.