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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Sticky Onion & Sausage Pizza   
    Categories: Breads, Vegetables, Gerbs, 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  Good-quality pork sausage   
         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 tbsp olive oil and 350ml tepid   
     water. Mix to form a dough, then turn out onto a lightly   
     floured surface and knead for 5 mins. Transfer to a   
     lightly oiled bowl, cover and leave to rise for 30 mins.   
        
     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 25-30 mins   
     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 @ 220oC/425oF/gas 7 (200oC/400oF 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 30cm 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   
     15-20 mins until crisp, golden and the cheese is   
     bubbling.   
        
     RECIPE FROM: https://www.bbcgoodfoodme.com   
        
     Uncle Dirty Dave's Archives   
       
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