Creamy truffle pizza recipe
 Take your pizza to the next level with truffle and a homemade creamy onion Lyonnaise topping. 200ml/7fl oz lukewarm water450g/1lb strong white flour2g fast-action dried yeast15g/½oz salt 200ml/7fl oz lukewarm water 450g/1lb strong white flour 2g fast-action dried yeast 15g/½oz salt 50ml/2fl oz olive oil 20g/¾oz butter300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves2 bay leaves2 tsp finely chopped rosemary leaves40g/1½oz caster sugar100ml/3½fl oz white wine vinegar200ml/7fl oz double creamsea salt and freshly ground black pepper 50ml/2fl oz olive oil 20g/¾oz butter 300g/10½oz baby onions, thinly sliced 3 tsp finely chopped thyme leaves 2 bay leaves 2 tsp finely chopped rosemary leaves 40g/1½oz caster sugar 100ml/3½fl oz white wine vinegar 200ml/7fl oz double cream sea salt and freshly ground black pepper 30g/1oz ricotta80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved50g/2oz onion Lyonnaise (see above) 30g/1oz ricotta 80g/3oz burrata, torn 15g/½oz baby spinach 20g/¾oz mascarpone 1 fresh truffle, shaved 50g/2oz onion Lyonnaise (see above) Method To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes.Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas.To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes.Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool.Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. To make the pizza dough, put the water, yeast and half the flour in a stand mixer fitted with a dough hook and mix for 5 minutes. Add the rest of the flour and the salt and mix for 10 minutes. Turn up the speed for a further 3–4 minutes. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Put the dough in a bowl covered with a tea towel (or a large lidded box) and leave to prove in a cool room (approximately 15-18C) overnight, until it has doubled in size. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. Cut the dough into 300g/10½oz pieces and roll out on a floured surface. Put the pieces onto lightly oiled baking trays. Leave out for 30 minutes to start proving, then put in the fridge and allow the dough to rise once more. Take the dough out of the fridge and leave at room temperature for an hour before you want to cook the pizzas. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. To make the onion Lyonnaise, heat the olive oil in a saucepan. Once it is hot, melt the butter then add the onions, herbs and sugar. Season with salt and pepper and cook on a medium heat for 12–15 minutes with the saucepan lid on, until just softened. Remove the lid and cook for a further 5 minutes. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Add the vinegar and reduce the onions to a sticky jam consistency. Add the cream and reduce by two thirds. Remove any herb stalks and the bay leaves and put in the fridge to cool. Preheat the oven to 220C/200C Fan/Gas 7. Preheat the oven to 220C/200C Fan/Gas 7. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Add the toppings to the dough bases and cook for 8–10 minutes, until crisp. Recipe tips There will be plenty of the onion Lyonnaise left; refrigerate in a sealed container and use in pasta or with toast within 3 days. If your mixer cannot hold the amount of dough specified in the recipe, you can try halving the quantity, allowing 250–300g of dough per portion.