BALSAMIC ONION PEAR AND WALNUT PIZZA

INGREDIENTS

• 2 tbs olive oil
• 2 red onions, thinly sliced
• 1/4 cup (60ml) caramelised balsamic vinegar (see notes)
• 1/4 cup (65g) store-bought pesto
• 1 Afghan bread (see notes)
• 2 beurre bosc pears, peeled, cored, sliced, brushed with lemon juice
• 150g mozzarella, sliced
• 1/4 cup (25g) walnuts, toasted, chopped
• Handful wild rocket leaves

How to Make

1.Place a baking tray in the oven and preheat the oven to 220C.

2.Heat oil in a frypan over medium-low heat. Add the onion and a pinch of salt, then cook, stirring, for 5-6 minutes until softened. Add 2 tbs vinegar and cook for a further 1 minute. Set aside.

3.Spread the pesto over the bread, then scatter with the balsamic onion and top with pear and cheese. Place on the hot baking tray and bake for 10 minutes or until the base is crisp and the cheese is golden. Remove from oven and sprinkle with the walnuts and rocket. Drizzle with the remaining 1 tbs vinegar, then serve.

NOTES

Caramelised balsamic vinegar is from selected supermarkets and delis; substitute balsamic vinegar.

Afghan bread is from selected delis. Substitute a large pizza base or naan bread from supermarkets.