THREE CHEESE PIZZA

Ingredients

One quantity of dough mix or two ready-made pizza bases
3 tbsp olive oil
3 large onions, halved and finely sliced

Fillipo Berio’s Fig Glaze to taste
1 garlic clove, crushed 1⁄2 tsp sugar
100g grated mozzarella or fresh drained and torn
150g Dolcelatte cheese
25g Parmesan, shaved
25g pine nuts, toasted

Method

1. Heat the oil in a large, heavy-based pan. Add the onions, cover and cook for 20 minutes over a low heat, stirring occasionally. Add the garlic, a good squeeze of fig glaze and sugar and continue to cook uncovered for 10 minutes until perfectly softened and a rich caramel colour. Add a splash of water if it looks like it might catch.

2. Preheat the oven to 220 ̊C/200 ̊C fan/gas 7. Divide the dough into four equal pieces and stretch out to make four rounds measuring about 25cm. Divide the onion mixture between them and top with the mozzarella, Parmesan, Dolcelatte and pine nuts. Bake each one for 10 minutes until the dough is crisp. Generously drizzle with fig glaze and serve.