Caramelised onion & goat’s cheese pizza

This pizza is made without tomatoes, but if you like them, serve it with a tomato salad on the side.

SERVES 2 PREP 20 mins COOK 30 mins EASY V G

For the base

125g wholemeal flour, plus a little for kneading if necessary

1/2 tsp fast-action dried yeast

1 tsp rapeseed oil, plus extra for oiling

For the topping

2 onions, halved and thinly sliced

2 tsp rapeseed oil

2 tsp balsamic vinegar

160g baby spinach leaves (not the very tiny ones), chopped

2 large garlic cloves, finely grated

50g soft goat’s cheese (or vegetarian alternative)

4 pitted Kalamata olives, quartered few soft thyme leaves

1 tsp sunflower seeds 1 Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook or a bowl and add the yeast, 1/8 tsp salt, the oil and just under 100ml warm water, then mix well to a soft dough. Knead in the food mixer for about 5 mins. If making by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Return to the bowl and cover with a tea towel while you make the topping.

2 Tip the onions into a non-stick wok and add the oil, 4 tbsp water and the balsamic vinegar. Cover with a saucepan lid that sits inside the pan so it’s close to the onions, then cook for 15 mins, stirring about three times and replacing the lid quickly so as not to lose too much moisture. The onions should be golden and all the liquid gone. Tip onto a plate. Add the spinach and garlic to the pan and stir-fry until the spinach has wilted down.

3 Take the dough from the bowl and cut in half with an oiled knife, then shape each piece into a 25cm oval on a large oiled baking sheet with oiled hands. Don’t knead the dough first, otherwise it will be too elastic and it will keep shrinking back.

4 Spread with the spinach followed by the onions, then dot with the cheese and scatter over the olives, thyme and sunflower seeds. Bake for 15 mins or until golden and the base is cooked through.

GOOD TO KNOW healthy • low fat • low cal • folate • fibre • iron • 2 of 5-a-day

PER SERVING 443 kcals • fat 14g • saturates 5g • carbs 54g • sugars 9g • fibre 11g • protein 18g • salt 0.9g