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Title: Sticky Onion & Sausage Pizza
Categories: Breads, Vegetables, Gerbs, Greens, Pork
Yield: 4 servings

500 g Ciabatta bread mix
3 tb Olive oil; extra for
- greasing
Plain flour; for dusting
4 lg Red onions; thin sliced
2 Rosemary sprigs; leaves only
- rough chopped
100 g Young leaf spinach
250 g Good-quality pork sausage
2 ts Wholegrain mustard
2 tb Balsamic vinegar
175 g Cheddar

Tip the bread mix into a large bowl. Make a well in the
centre and pour in 1 tbsp olive oil and 350ml tepid
water. Mix to form a dough, then turn out onto a lightly
floured surface and knead for 5 mins. Transfer to a
lightly oiled bowl, cover and leave to rise for 30 mins.

To make the topping, heat the remaining oil in a frying
pan and add the onions, rosemary and a good pinch of
salt. Cook gently, stirring occasionally, for 25-30 mins
until starting to caramelise. Boil the kettle. Put the
spinach in a colander and pour over the boiling water.
Leave to drain and cool, then squeeze as much liquid
from the spinach as you can and season. Squeeze the
sausages from their skins into a small bowl and stir
through the mustard. When the onions are softened, pour
over the balsamic vinegar and stir well. Cook until
almost all the vinegar has evaporated and the onions are
sticky.

Set oven @ 220ºC/425ºF/gas 7 (200ºC/400ºF fan) and pop
in 2 baking trays. Tip the dough out and divide into 2
equal pieces - do not knock the dough back or it won’t
hold its shape. Stretch and roll the dough into 2 large
circles, about 30cm diameter. Transfer the bases to the
trays. Spread over the onions, top with the spinach and
cheddar, then dot over the mustardy sausage. Bake for
15-20 mins until crisp, golden and the cheese is
bubbling.

RECIPE FROM: https://www.bbcgoodfoodme.com

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