French onion pizza

Deur Barbara Joubert, SARIE KOS Somer 2009/10

Foto’s: Micky Hoyle Galery

Delightful as a light lunch with a salad.

(Serves 4 - 6)

250 g (445 ml) cake flour
10 g sachet instant yeast
2 ml sugar
2 ml salt
about 200 ml lukewarm water
olive oil to brush over dough
20 ml butter
20 ml olive oil
2 cloves of garlic, finely chopped
2 onions, halved and thinly sliced
Salt and freshly ground black pepper to taste
250 g cream cheese
125 g crème fraîche
Leaves of 3 sprigs of thyme

Preheat oven to 260 °C. Combine flour, yeast, sugar and salt in a mixing bowl. Add water and mix to a stiff dough. Knead it on a surface dusted with flour, at least 10 minutes. Lightly coat a bowl in olive oil and put the dough in the bowl. Brush top of dough with olive oil. Cover the bowl in cling wrap and let prove to double the size in a warm place. Meanwhile heat the butter and olive oil in a pan. Add garlic and onion and sauté over low heat until soft and translucent. Season with salt and black pepper. Let cool. Knock down the dough. Roll it on a surface dusted with flour and line a greased baking tray of 22 x 30 cm with it. Spread cream cheese and crème fraîche on top. Spoon onions onto cheese and spread evenly. Sprinkle thyme over. Bake for 30 - 35 minutes. Make sure the dough at the bottom is cooked through. Serve warm or at room temperature.

To drink

Sauvignon blanc: Try Villiera's Down to Earth 2009.

Assistent Lynnae Janse van Rensburg, Elsabe Dippenaar

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