Caramelised onion, goats' cheese and Parma ham pizza recipe
 Homemade pizza tastes wonderful. Give Mary's a go for a special supper that will please everyone. 250g/9oz strong white flour, plus extra for dusting1 tsp fast action dried yeast1 small garlic clove, crushed½ tsp salt1 tbsp olive oil 250g/9oz strong white flour, plus extra for dusting 1 tsp fast action dried yeast 1 small garlic clove, crushed ½ tsp salt 1 tbsp olive oil 1 tbsp olive oil, plus extra for drizzling2 onions, thinly sliced1 tbsp light brown muscovado sugar1 tbsp balsamic vinegar200ml/7fl oz passata, seasoned with salt and pepper8 slices Parma ham200g/7oz soft goats’ cheesebasil leaves, to garnish 1 tbsp olive oil, plus extra for drizzling 2 onions, thinly sliced 1 tbsp light brown muscovado sugar 1 tbsp balsamic vinegar 200ml/7fl oz passata, seasoned with salt and pepper 8 slices Parma ham 200g/7oz soft goats’ cheese basil leaves, to garnish Method To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size.Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool.Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven.Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked.Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. To make the dough, put the flour, yeast, garlic and salt into a bowl. Add 150–175ml/5–6fl oz water and stir with a wooden spoon until combined and a soft dough is formed. Tip out onto a floured surface and knead for 10 minutes until a smooth dough is formed. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Oil a large, clean bowl, add the dough and cover with cling film. Put in a warm place and leave to prove for about 1–1½ hours or until doubled in size. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Meanwhile, for the topping, heat the oil in a lidded frying pan over a medium heat. Add the onions and fry for a few minutes until they are beginning to soften. Cover and simmer for 15 minutes until soft. Add the sugar and vinegar, turn up the heat and stir for a few minutes until golden. Set aside to cool. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Preheat the oven 240C/220 Fan/Gas 8. Preheat a large baking tray in the oven. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Tip the proven dough out onto a floured work surface and knead into a ball to lightly knock back. Using your fingers or knuckles, push the dough to about a 30cm/12in circle, with slightly thicker edges to form the crust. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Put the base onto baking paper. Spread the passata on top of the dough, scatter with the cooked onions, scrunch up the Parma ham, place on top and finish with dollops of goats’ cheese. Slide onto the preheated tray and bake for 12–15 minutes, or until golden and the dough is cooked. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Garnish with basil leaves, drizzle witha little olive oil and serve with dressed salad leaves. Recipe tips The caramelised onions can be made up to two days ahead. The risen dough can be frozen for up to a month. You can prove the dough in the fridge, it will take 8 hours and will be larger than double in size. If you have a bread machine, you can use it to make the dough and just give it a final knead by hand.