* 8 Shallots
* 1 tablespoon Demerara sugar or jaggery
* Around 100 ml good Balsamic vinegar
* 100 g Cheddar cheese, Grated
* 50 g Parmesan cheese, freshly Grated
* 2 balls of Mozzarella cheese, torn into small chunks
* 1 portion of Pizza dough, or 1 packet of Pizza base mix (''follow manufacturers instructions'') - Makes 2 pizzas
* Fine yellow cornmeal for dusting

===Method===
* Make 1 pizza per person
* Peel and slice the Shallots thinly. ''See here for peeling tips''
* Add the sliced Shallots to a small pan and cover with a little water, cover with a lid and simmer vigorously until the shallots have softened and most of the water is reduced, about 25 minutes. Don't allow it to burn.
* Remove the cover and boil off most of the remaining water. Add the Sugar and enough Balsamic vinegar to just cover the Shallots and Simmer gently (uncovered) until reduced to a Chutney-like consistency.
* Roll out the Pizza base(s) and dust with Fine yellow cornmeal.
* Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
* If using a Pizza stone I find the best results are to pre-cook the base on one side only for 2 minutes (or until Puffed up). remove from the oven, flip over and add the toppings.
* If Oven Baking add the toppings to the uncooked Pizza base.
* Coat the Pizza base with the Onion Chutney and top with the Cheese.
* Bake or Grill in the Oven until the Cheese is melted - I find about 3 to 4 minutes if Grilling on a hot Pizza stone and 12 to 14 minutes if Baking. Check regularly, they are easy to burn!
* Keep the fist pizza warm at the bottom of the oven whilst you make the second.

______________________________