Caramelised onion pizza with rosemary and goats cheese

Cooking Fish Caramelised onion pizza with rosemary and goats cheese

Based on the famous French onion, olive and anchovy tart known as pissaladiere, this stylish pizza teams sweet, tangy and salty flavours.

Lables: High fibre Low carb Egg free Peanut free Shellfish free Tree nut free
  1. Place the onion and oil in a large heavy-based frying pan over medium heat. Cook, covered, stirring occasionally, for 12 minutes or until the onion softens.
  2. Uncover and cook, stirring often, for 12 minutes. Add the vinegar. Cook, stirring, for 2 minutes. Set aside to cool slightly.
  3. Preheat oven to 220°C. Place the pizza base on a baking tray. Spread the onion mixture over the base. Arrange the anchovy, in a diamond pattern, on top. Place the olives on the pizza. Sprinkle with goats cheese and rosemary. Bake for 15 minutes or until the base is crisp and golden. Serve.

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5 medium brown onions, halved, thinly sliced
60ml olive oil
1 tbsp balsamic vinegar
1 bought pizza base
12 drained anchovy fillets, halved
20 pitted black olives
50g goats cheese, crumbled
1 sprig fresh rosemary, leaves picked

Adv

Autors
Preparation time
20
Cooking time
45
Difficulty
Medium
Serves
2 people
Method
Baking
Category
Fish
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