Pissaladière variation

Left over pizza dough keeps well for a couple of days in fridge, indeed the flavour seems to improve.

I thinly sliced 5 medium onions and fried gently in oil and butter for around 30 minutes. They should be very soft but not too coloured at the end of this process.

Oven to 220C. I stretched the dough as you would for pizza and placed it on a well floured baking tray. I popped it in the hot oven for a couple of minutes to avoid any undercooking in the middle.

Then spread the onions over the partially cooked base. I added some crumbled Feta cheese, some thin slices of tomato and some olives and capers. And a drizzle of olive oil and salt and pepper.

Bake for 15 – 20 minutes. Eat hot or cold.