Pizza with chorizo, roasted red onions and rosemary

Makes 6 You will need:

6 red onions, cut into wedges A sprig of rosemary 3 tablespoons extra-virgin olive oil Sea salt and freshly ground black pepper 6 dough balls (see recipe, far right) Fine polenta or semolina, for dusting — see my Top Tip, above right 50ml to 75ml tomato sauce per pizza (see recipe, above right) 3 teaspoons finely chopped rosemary 6 cloves of garlic, thinly sliced A stick of chorizo, sliced thinly 6 handfuls torn or grated mozzarella 1 Preheat the oven to 230°C, 450°F, Gas 8, or as hot as it will go.

2 Put the red onion wedges on a roasting tray along with the sprig of rosemary. Toss them with the extra-virgin olive oil and season with some sea salt and freshly ground black pepper. Roast the onion wedges in the preheated oven for 30 minutes or until they are tender and golden.

3 Put 1 or 2 baking sheets in the oven to heat up. I find it best to cook just one or two pizzas at a time.

4 On a floured work surface, roll out each dough ball on a cold baking sheet (use one with no edges, so the pizza can slide off) or an upturned baking tray that has been dusted with

fine polenta or semolina to prevent sticking.

5 Spread the tomato sauce all over each base, leaving a 2.5cm sauce-free border around the edge. Scatter each pizza with about 6 wedges of the roasted red onion and half a teaspoon of the finely chopped rosemary. Next, scatter over the thinly sliced garlic and the thinly sliced chorizo. Arrange the chunks of torn or grated cheese over the sauce.

6 Slide each pizza off the cool baking sheet onto a hot baking sheet in the preheated oven and cook it for 5-10 minutes, depending on the thickness of the pizza and heat of the oven, until the pizza is golden underneath and bubbling on top. Repeat the process until all the pizzas are cooked. Serve immediately.