Red Onion Pizza

Serve this flat, fragrant, savoury cake with a selection of salami and plenty of icy white wine.



  • 325 g (11 oz) plain flour
  • a pinch of salt
  • 15 g (½ oz) fresh yeast, diluted in a little warm water, left to froth up in the airing cupboard or warm place
  • 450 g (1 lb) red onions, finely sliced and soaked in cold water for about 10 minutes
  • 50 g ( oz) unsalted butter
  • salt and pepper
  • olive oil
  • a large sprig of fresh rosemary
  • 1 tablespoon light brown sugar or 1 teaspoon coarse salt


Put all but 3 tablespoons of the flour on to the table top. Make a hollow in the centre with your fist and put the salt and yeast in the hollow. Mix together and knead with as much water as it takes to make a smooth elastic bread dough. Rub the remaining flour over the table top and your hands. When the dough is smooth and well worked, cover it with a cloth and leave in a warm place to double in size – an hour or more.

Drain the onions and fry them in the butter as slowly as you can – until they melt. Season with salt and pepper.

Knead the dough briefly with a little warm water, roll it out like a long sausage, then form it into a circle, keeping the middle hole as large as possible. Oil an ovenproof tray and place the circle on it, flattening it slightly.

Spread the onions all over the dough, making sure they don’t drop down into the middle hole! Break the rosemary into pieces and stick them into the dough at even intervals. Scatter the sugar or salt over the top and bake in a moderately hot oven (200°C 400°F, gas mark 6) for 30 minutes. Eat warm or cold.