Caramelised Onion and Mascarpone Pizza Bread

Mix together the flour, sugar, yeast and salt in a bowl and make a well in the middle. Mix the oil into the warm water and pour into the well in the middle of the bowl. Stir the flour gradually into the well bringing it in a bit at a time from the side of the bowl. Get the dough out on a floured worktop and kneed for 5-10 minutes until smooth and elastic. Grease a clean bowl with olive oil and put the dough into this, covering with an oiled sheet of cling film. Place somewhere warm (I put mine in the airing cupboard) and leave to rise for about an hour.

In the meantime, heat a large frying pan with the oil and the butter and fry the onions for 3-4 minutes, until they just start to soften. Add the balsamic vinegar and sugar and stir until well combined. Reduce the heat to a medium to low temperature and leave to simmer for 25-30minutes until all the liquid has absorbed and the onions are soft and sticky.

Preheat the oven to 220’C

When your dough has doubled in size, bang it out onto a floured worktop and kneed it for about 2 minutes. Divide it into 2 and roll out each dough so it is about 2-3mm thick place onto a baking tray. If it isn’t a non-stick tray it may be worth either greasing or lining. Spread the caramelised onion mixture onto each dough and then top with little dollops of mascarpone cheese.

Bake in the oven for 7-10 minutes until golden and crispy