

Serves: 4 Preparation: 20 minutes + preparing the dough Cooking: 40 minutes Oven Temperature: 220 C / 425 F / Gas Mark 7 For the Pizza Base: Click here for basic pizza dough recipe For the Pizza Topping: 1-2 tablespoons olive oil 1 Garlic clove, crushed 2-3 shallots, chopped 250g tomatoes, skinned and chopped 150ml dry white wine 1 teaspoon dried mixed herbs 25g butter 2 red onions, sliced 2-3 green chillies, sliced 1 tablespoon chopped thyme 1 tablespoon chopped marjoram 50g mozzarella cheese, diced salt and pepper
1) Make the topping. Heat the oil in a pan, add the garlic and shallots and cook for about 5 minutes, until golden. Add the tomatoes, wine ad dried mixed herbs. Bring to the boil and cook rapidly for 20 minutes, until thickened. Season with salt and pepper to taste and leave to cool. 2) Melt the butter in a pan, add the onions and cook for 5 minutes until golden. Leave to cool 3) Knead the risen dough on a lightly floured surface, and roll out to two 9inch rounds. Transfer to a large heated, oiled baking sheet. Spread the onons on the pizza bases and cover with the tomato mixture. Sprinkle with the chillies, thyme, marjoram and mozzarella. 4) Bake at once in a preheated over at 220 C / 425 F / Gas Mark 7 for 15-20 minutes, until the dough and topping are golden. Garnish with marjoram sprigs, if using, and serve immediately. This recipe was taken from Classic Italian Cooking - ISBN 0 600 60558 2 Recipe and photo courtesy of Octopus Publishing Group Ltd. All Rights reserved