Creamy truffle pizza
For the pizza dough
For the onion Lyonnaise
- 50ml/2fl oz olive oil
- 20g/¾oz butter
- 300g/10½oz baby onions, thinly sliced
- 3 tsp finely chopped thyme leaves
- 2 bay leaves
- 2 tsp finely chopped rosemary leaves
- 40g/1½oz caster sugar
- 100ml/3½fl oz white wine vinegar
- 200ml/7fl oz double or thick cream
- sea salt and freshly ground black pepper
For the topping
To make the pizza dough, put the water, yeast and half the flour in a food processor and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.
Put the dough in a bowl and leave to prove in a warm place (approximately 15-18C) overnight, until it has doubled in size.
Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas.
To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes.
Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool.
Preheat the oven to 220C/200C Fan/Gas 7.
Add the toppings to the dough bases and cook for 8–10 minutes, until crisp.
There will be plenty of the onion Lyonnaise left; refrigerate in a sealed container and use in pasta or with toast within 3 days.
If your mixer cannot hold the amount of dough specified in the recipe, you can try halving the quantity, allowing 250–300g of dough per portion.