Slow cooker caramelised onion pizza

#meatfree

It’s Friday and I worked from home today. The last few Fridays I’ve been making a pizza for tea so I thought I would try to keep this going. Given I was home I figured I’d caramelise some onions in the slow cooker. 

Ingredients

• Water, 200 mL
• Olive oil, 1 tablespoon
• Iodised salt, 1 teaspoon
• Caster sugar, 1 teaspoon
• Plain flour, 375 g
• Tandaco™ yeast, 1 sachet
• Tomato paste, enough to smear over the pizza base
• Mozzarella cheese, enough to spread over the pizza base
• Semi-dried basil
• Bocconcini
• Onions
• Butter
• Balsamic vinegar
• Mushrooms
• Spinach leaves

Instructions

• Slice a few onions put them into a slow cooker along with some olive oil and butter.
• Cook for 6 hours.
• Transfer the onions to a skillet and simmer until the water evaporates and the onions begin to stick to the skillet.
• Add some balsamic vinegar to deglaze the pan and cook until everything is sticky.
• In a bread maker, add water, olive oil, salt, sugar, flour, and yeast. Knead and prove for 50 minutes in the machine.
• Split the dough in two and put one half in a container and refrigerate.
• Heat an oven to as high as it will go.
• With a rolling pin roll out a pizza base.
• Smear tomato paste over the raw pizza base.
• Lay some mozzarella out on the pizza base.
• Scatter some semi-dried basil over the pizza base.
• Tear the bocconcini balls and artistically place them over the pizza base.
• Place the caramelised onion between the pieces of torn bocconcini.
• Scatter sliced mushrooms and spinach leaves.
• Put the pizza into the oven for 12 minutes.
• Try to only eat half, fail and eat it all and feel satisfied.