Gavins balsamic onion pizza

This recipe requires preparation in advance!

A an interesting pizza recipe from a fellow Xeroid§ (yes, I was one once).

§ Xerox employee

Gavins balsamic onion pizza

Gavin's balsamic onion pizza
Servings:	Serves 2 - I prefer to make 2 separate pizzas but you could just as easily make one large one.
Calories per serving:	896
Ready in:	45 minutes
Prep. time:	10 minutes
Cook time:	35 minutes
Difficulty:
Recipe author:	Chef
First published:	1st November 2012

Best recipe review Thanks Gavin! 5/5 Ten out of Ten for this. (or 5/5!) Paul R Smith

Part stone-baked base spread with 'shallot chutney'

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 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

Mise en place

• 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)

Method

1. Make 1 pizza per person
2. Peel and slice the shallots thinly. See here for peeling tips
3. 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.
4. 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.
5. Roll out the pizza base(s) and dust with fine yellow cornmeal.
6. Prick the pizza all over with a fork. This prevents it puffing up too much and burning while it is cooking.
7. 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.
8. If oven baking add the toppings to the uncooked pizza base.
9. Coat the pizza base with the onion chutney and top with the cheese.
10. 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!
11. Keep the fist pizza warm at the bottom of the oven whilst you make the second.

Variations

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

• 

  Half cover the shallots with water

• 

  Most of the water boiled off

• 

  The shallots are covered with balsamic vinegar

• 

  The reduced balsamic chutney - Store in an airtight container if you are making the pizzas later in the day

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