Serves 4
Ingredients
- 1 packet good quality puff pastry
- 2 medium onions, peeled and thinly sliced
- 10g butter
- 3 tomatoes, sliced
- 1 tub mozzarella pearls (bocconcini)
- 20ml Armagh Bramley Apple Infused Balsamic Vinegar
- Handful of rocket leaves
- 50ml passata
- A few torn basil leaves
- A drizzle of The Balsamic
Method
- Preheat the oven to 180°C/160°C Fan/Gas Mark 4.
- Slowly caramelise the onions in the butter. When softened and starting to colour, add the Bramley Apple Balsamic Vinegar and reduce until the onions are glazed and sticky. Leave to cool before using.
- Roll out the pizza into a rough circle approximately 25cm diameter.
- Place the pastry onto a lightly oiled baking sheet.
- Spread the passata over the pastry and scatter over the torn basil leaves.
- Evenly spread on the onion mixture.
- Place into the preheated oven for approximately 10 minutes, until starting to rise and colour.
- Remove from the oven, add the mozzarella pearls and return the pizza to the oven for a further 5 minutes.
- Remove and scatter over the rocket leaves then return to the oven for a further 5 minutes.
- Drizzle a little Balsamic over the pizza and then...settle down and watch your favourite movie, this is much better than popcorn!
