MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Sticky Onion & Sausage Pizza
 Categories: Breads, Vegetables, Herbs, Greens, Pork
      Yield: 4 Servings

    500 g  Ciabatta bread mix
      3 tb Olive oil;
           - extra for greasing
           Plain flour; for dusting
      4 lg Red onions; thin sliced
      2    Rosemary sprigs;
           - leaves only,
           - rough chopped
    100 g  Young leaf spinach
    250 g  Pork sausage; good quality
      2 ts Wholegrain mustard
      2 tb Balsamic vinegar
    175 g  Cheddar

  Tip the bread mix into a large bowl. Make a well in the centre and
  pour in 1 tb olive oil and 350 ml tepid water. Mix to form a dough,
  then turn out onto a lightly floured surface and knead for
  5 minutes. Transfer to a lightly oiled bowl, cover and leave to
  rise for 30 minutes.

  To make the topping, heat the remaining oil in a frying pan and add
  the onions, rosemary, and a good pinch of salt. Cook gently,
  stirring occasionally, for 25 to 30 minutes until starting to
  caramelise. Boil the kettle. Put the spinach in a colander and pour
  over the boiling water. Leave to drain and cool, then squeeze as
  much liquid from the spinach as you can and season. Squeeze the
  sausages from their skins into a small bowl and stir through the
  mustard. When the onions are softened, pour over the balsamic
  vinegar and stir well. Cook until almost all the vinegar has
  evaporated and the onions are sticky.

  Set oven @ 220°C/425°F/gas 7 (200°C/400°F fan) and pop in 2 baking
  trays. Tip the dough out and divide into 2 equal pieces--do not
  knock the dough back or it won't hold its shape. Stretch and roll
  the dough into 2 large circles, about 30 cm diameter. Transfer the
  bases to the trays. Spread over the onions, top with the spinach
  and cheddar, then dot over the mustardy sausage. Bake for 15 to
  20 minutes until crisp, golden and the cheese is bubbling.

  Recipe FROM: https://www.bbcgoodfoodme.com

  Uncle Dirty Dave's Archives

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