We have been experimenting with some gourmet pizza toppings sort of gleaned from our favourite pizza place which we cannot afford to visit right now. This is the one that my younger daughter came up with this week...
Make extremely thin pizza base from your favourite recipe. This one above is a gluten free base from Ciao Bella at the Earth Fair Market in Tokai. Cover with tomato paste, garlic and oregano.
Heat oven to 180 deg C with the baking sheet or pizza stone in the oven.
Fry up 500g of chicken mince - we use Funky Chicken mince:)
with some fennel seeds in a little olive oil.
Thinly slice 4 red onions and fry in some butter until soft then add 1 tablespoon brown sugar and a dash of basaltic vinegar.
Take out the pizza stone or baking sheet an put the pizza base on it.
Add the cooked mince to the top along with the caramelised red onions and a good helping of chopped pepper dews.
Top with slices of mozzarella and put back into the oven until the base is crispy and cheese melted
(+/- 15 mins)
When it comes out, top with fresh avo slices and young rocket leaves.