French onion pizza with Turkish sausage

French onion pizza with Turkish sausage

By
From
Moorish
Serves
4
Photographer
Mark Roper

Who can resist pizza? Popular in so many different cultures, it supports endless variations and interpretations. This is one of our favourites, with a lovely crisp base and topped with a soft oniony stew. The currants and spicy Turkish sausage turn it into something rather exotic, and if you want to make it into even more of a meal, then try cracking eggs on top before popping it into the oven.

Dough

Ingredients

Quantity Ingredient
8g dried yeast
250ml warm water
2 tablespoons milk
2 tablespoons olive oil
300g strong white flour
1 tablespoon salt
extra olive oil

Topping

Quantity Ingredient
60ml olive oil
4 purple onions, finely sliced
1 tablespoon currants
1 tablespoon fresh thyme leaves
1/2 lemon, zested
200g turkish sausage, very finely sliced
100g mozzarella, grated
60g black olives, pitted
4 eggs, (optional)

Method

  1. To make the pizza dough, in a warm bowl, mix the yeast with half the warm water and stir well until completely dissolved. Next, add a heaped tablespoon of the flour and mix well to combine. Leave the mixture in a warm place for about 20 minutes until it forms a spongy mass.
  2. Put the remaining flour into the mixing bowl of an electric mixer fitted with a dough hook. Add the milk, olive oil, salt and the yeast mixture. Knead for 10–15 minutes, adding a little more warm water if necessary, to make a silky smooth and rather wet dough. Smooth a little extra olive oil over the dough, cover with a cloth, and leave in a warm place to rise for 1–2 hours. The long rising time is what makes the pizza base crisp and crunchy.
  3. Knock the dough back and knead a few times. Rub with a little more olive oil and put back into the bowl, covered, for another 30 minutes.
  4. Meanwhile, preheat the oven and a 30 cm x 40 cm baking sheet to 220°C.
  5. To make the filling, heat the oil in a frying pan and sauté the onions and currants for about 10 minutes to make a nice, soft stew. Towards the end of the time, add the thyme and lemon zest.
  6. When the dough is ready, roll it out on a lightly floured surface into the shape of your baking sheet. Spread with the onion mixture and lay slices of sausage on top. Sprinkle over the mozzarella and olives and crack on the eggs, if using. Bake for 8–10 minutes or until the pastry is a nice golden-brown. Cut into portions and serve immediately.
Tags:
Malouf
Greg
Lucy
Moorish
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