Beetroot Pizza with Cheddar Cheese

Ingredients:

3 tablespoons olive oil, plus a little extra to trickle
2 onions, finely sliced
500g bread dough
5 to 6 tablespoons tomato sauce or tomato puree
150g beetroot, cooked, skinned and thickly sliced
75g medium cheddar cheese, grated
125g ball buffalo mozzarella cheese
Sea salt and freshly ground black pepper

Method:

1. In a frying pan, heat the olive oil over medium heat.

2. Add in the onions. Once sizzling, reduce the heat to low and cook gently for 15 minutes, stirring from time to time, until they are soft and golden. Season with salt and pepper.

3. Preheat the oven to 250 degrees Celsius. Place a baking sheet inside to heat up.

4. Tip the dough out onto a lightly-floured surface and deflate with your fingers. Leave it to rest for a few minutes, then cut it into three. Roll out one piece as thinly as you can.

5. Scatter another baking sheet with a little flour and place the dough base on it. Spread one-third of the tomato sauce or puree very thinly over the dough, then spread over a third of the onions.

6. Distribute a third of the beetroot pieces over the onions, then a third of the grated cheese. Scatter over a third of the mozzarella – tearing it into small pieces – then season with salt and pepper.

7. For a really crispy crust, slide the pizza onto the hot baking sheet in the oven. Alternatively, you can simply lay the baking sheet on the hot one in the oven to avoid a tricky pizza transfer.

8. Trickle with a little olive oil, and bake for ten to twelve minutes, until the base is crisp and the top bubbling and golden. Repeat with the remaining dough and topping.

9. Serve hot, cut into wedges.

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