• 190 g (6¾ oz) plain (all-purpose) flour, plus extra for dusting
• ½ teaspoon fine sea salt
• 3.5 g fast-action dried yeast
• 1 teaspoon caster (superfine) sugar
• 60 ml (2 fl oz/¼ cup) olive oil, plus extra for oiling and drizzling
• 110 ml warm water
• 1.5 kg (3 lb 5 oz) onions, sliced
• 4 garlic cloves, sliced
• 1 tablespoon soft light brown sugar
• 3 tablespoons balsamic vinegar
• sea salt flakes
• freshly ground black pepper
• 12 heaped tablespoons grated non-dairy mozzarella or other cheese

In a mixing bowl, whisk together the flour, salt, yeast and caster sugar. Make a well in the centre and pour in 1 tablespoon of the olive oil and the warm water. Bring the mixture together with your hands, tip out onto a lightly oiled work surface and knead until smooth and elastic, about 10 minutes. Break into 6 equal pieces, roll into balls and put on a baking tray. Cover with a clean damp tea towel (dish towel) and set aside.

Heat the remaining olive oil in a large pan, add the onions and garlic and stir well to coat. Cook over a medium heat until soft, sticky and golden, about 20 minutes. Stir in the soft light brown sugar and vinegar and season with salt and pepper. Cook, stirring for a few minutes more. Taste for seasoning.

Heat the oven to 220°C (425°F/Gas 7). On a lightly floured work surface, roll out the dough balls into 15 cm (6 inch) discs and arrange on 1 large or 2 small baking trays. Divide the onion mixture between the discs, spreading it up to the edges. Top with grated mozzarella and drizzle with olive oil. Bake for about 10–12 minutes, or until the base is crisp and golden and the top bubbling.