Our sourdough thin & crispy recipe is a Gozney HQ favourite and this simple but flavour packed topping combo lends itself to the crispy base and longer bake so well.
Goats Cheese & Red Onion Marmalade Thin & Crispy Pizza
To make the onion marmalade melt the butter with the oil in a heavy bottomed pan over a medium high heat and add the sliced onion and a good pinch of salt.
As the onions shrink in volume turn the heat down to low, add the thyme and cook slowly until super soft, around 40 mins, stirring regularly.
Add the sugar and vinegar and turn the heat back up to medium high. Cook for a few minutes before adding the alcohol. Turn down the heat and leave to blip away for 30-40 minutes or until thickened.
The marmalade will keep for a month in the fridge.
To make the pizza, roll out a sourdough thin & crispy dough ball and top with the goats cheese before spooning over the cooled onion marmalade. Launch into Roccbox and bake for 4-5 minutes rotating regularly. Finish the baked pizza with a generous sprinkle of thyme leaves as soon as it comes out the oven.
For the Red Onion Marmalade;
900g Red Onions, finely sliced
70g Unsalted Butter
2 Tbsp Olive Oil
Handful picked Thyme leaves
70g Soft Brown Sugar
110ml Red Wine Vinegar
½ Bottle Red Wine
For each pizza;
1 Thin & Crispy Dough Ball
70g Creamy Goats Cheese
4 Tbsp Red Onion Marmalade
1 Tsp Picked Thyme