- 150g plain flour
- 1 tsp baking powder
- ½ x 150g pot of yogurt
- 2 red onions
- 1 tbsp balsamic vinegar
- 1 pear
- 200g Stilton
- A handful of sage, leaves only
- 50g peppery salad leaves
- Sea salt
- 1 ½ tbsp + 2 tsp olive oil
- 2 tbsp water
- Freshly ground pepper
- Large bowl
- Pan
- Baking tray
- Foil
- 1.
Tip the flour into a large bowl, reserving 1 tbsp for later. Sprinkle in the baking powder with a pinch of salt and stir. Pour in half the pot of yogurt and 1 tbsp olive oil. Add 2 tbsp cold water and stir together. Add a little more water if the dough is too dry. Knead for 5 mins till you have a smooth dough. Cover and leave to rest.
- 2.
Peel and thinly slice the onions. Heat a large frying pan. When warm, pour in ½ tbsp olive oil. Add the onions with a pinch of salt. Cook on a medium heat for 10 mins till softened, stirring occasionally. Pour in the balsamic vinegar and bubble up. Tip the onions into a bowl. Wipe the pan clean.
- 3.
While the onions are cooking, cut the pear into quarters and slice out the core. Thinly slice it. Crumble the Stilton. Finely shred the sage leaves.
- 4.
Preheat your grill to a medium-high setting. Line a baking tray with foil.
- 5.
Divide the dough in half. Roll each half into dinner plate sized rounds, dusting the surface with the flour you saved in step 1 to make it easier.
- 6.
Heat the frying pan you cooked the onions in. Brush each side of a pizza base with ½ tsp olive oil. Place one circle in the pan. Cook on a medium-high heat for 2 mins. It should puff and bubble up. Flip over and cook on the other side for 2 mins. Place it on to the foil lined tray. Repeat with the other pizza base.
- 7.
Scatter the balsamic onions over the bases and sprinkle over the sage. Arrange the stilton and pears on top.
- 8.
Slide the pizzas under the grill for 2-4 mins till the cheese has melted and the pears are beginning to caramelise and brown. Serve with the salad leaves on the side.