Gavins balsamic onion pizza
A an interesting pizza recipe from a fellow Xeroid§ (yes, I was one once).
§ Xerox employee
- 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
- If using a pizza stone, preheat the grill to as hot as you can get it. Set the pizza stone lower than you would for toasting or the pizza may burn.
- If you are going to oven bake the pizza, set the oven to 250° C (475° F - gas 9)
- 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.
Being one who cannot resist meddling with a recipe, I peeled and crushed a few fat cloves of garlic and added them to the shallots at the simmering stage.
Making the balsamic vinegar shallot chutney
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