Caramalised Onion, Almond Feta and Potato Pizza

A modern twist on an old weekend favourite...

We're all familiar with the traditional pizza that has a tomato base, some sort of moxarella and maybe a few roast veggies and fresh basil. Delicious as that is, how about something a little different? This pizza is both beautiful to look at, and wonderful to eat.  As well as having a layer of soft, sticky onions on the base, I also like to add some almond feta to give a little zing! Almond feta is very easy to make, and I'll include the recipe for that below.  Almond feta is a great standby to have in the fridge to jazz up any dish - or just to spread onto a piece of good bread. I've broken the recipe down into stages to make it easier.  We'll start with the feta.

Almond Feta
150g almond meal
60ml lemon juice
1 1/2 tsp salt
1/4 cup water
4 tbsp olive oil

Put all the above into a blender or food processor and process until smooth.  Although this recipe uses the feta raw, you can shape and bake it at 170C until it turns lightly golden on top for a more authentic, crumbly cheese.  Store it in the fridge. 

Caramalised Onions
2 onions halved from root to top and thinly sliced
Olive oil
Salt
Sugar

Place your onions into a frying pan with a tbsp or two of oil and a pinch of salt and sugar. Cook slowly on a low heat, stirring occasionally, until they turn golden brown and sticky.  Set aside to cool.

Pizza Dough (this makes enough for two bases)
500g bread flour
1 1/2 tsp salt
8g dried yeast
1 tbsp olive oil
250ml warm water

Place your flour into a large bowl, add your yeast and salt and stir to combine.  Make a well in the centre of the flour and pour in most of your water (leave a little back as flour can vary from brand to brand) and the oil.  Using a fork, bring the mix together and add the rest of the water if you feel it needs it.  Tip the dough onto a floured surface and kneed for about 5 minutes until the dough is soft and elastic. Place into an oiled bowl, cover with cling film and set aside in a warm place.  

Once your dough has doubled in size, cut into two. At this point, if you are only making one pizza, the second piece of dough can be wrapped and stored in the freezer for another time.  Roll out your dough into a circular shape to roughly 5mm thick.  Place your rolled out dough onto a baking sheet or pizza tray and leave again for 15 minutes.

Potato Topping
2 medium potatoes
Olive oil
Rosemary sprigs
Black pepper

Thinly slice your potatoes, with skins on, using a mandolin or similar. 

To assemble, spread a layer of your feta over the pizza dough (you probably won't need it all), followed by the onions and then arrange your potato slices on top.  Drizzle with olive oil, sprinkle over your rosemary leaves and give it a good grinding of pepper.

Bake at 190-200C for about 20 minutes, or until your potatoes are cooked and turning slightly golden.

Serve with salad and coleslaw, if liked.

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