Ingredients

• 250g/9oz strong white flour
• plus extra for dusting
• 1 tsp fast action dried yeast
• 1 small garlic clove
• crushed
• ½ tsp salt
• 1 tbsp olive oil
• 1 tbsp olive oil
• plus extra for drizzling
• 2 onions
• thinly sliced
• 1 tbsp light brown muscovado sugar
• 1 tbsp balsamic vinegar
• 200ml/7fl oz passata
• seasoned with salt and pepper
• 8 slices Parma ham
• 200g/7oz soft goats’ cheese
• basil leaves
• to garnish

Directions

• To make the dough
• put the flour
• yeast
• garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed.
• Oil a large
• clean bowl
• add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size.
• Meanwhile
• for the topping
• heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar
• turn up the heat and stir for a few minutes until golden. Set aside to cool.
• Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.
• Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles
• push the dough to about a 30cm/12in circle
• with slightly thicker edges to form the crust.
• Put the base onto baking paper. Spread the passata on top of the dough
• scatter with the cooked onions
• scrunch up the Parma ham
• place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes
• or until golden and the dough is cooked.
• Garnish with basil leaves
• drizzle witha little olive oil and serve with dressed salad leaves.