Caramelised Onion and Apple Pizzas with Mozzarella Salad

Steps

1. oven to 220oC. Preheat two oven trays (or pizza stones if you have them).
2. Heat a drizzle of oil in a medium fry-pan on medium heat. Add butter and onion and cook for 5–7 minutes, stirring often, until browned. Add balsamic vinegar and brown sugar and cook for about 30 seconds, until caramelised. While onion is cooking, finely dice apple and thinly slice courgettes.
3. In a small bowl, combine tomato paste, sweet chilli sauce and olive oil. Lay two sheets of baking paper on bench and place pizza bases on top. Divide tomato mixture between bases and spread to cover. Sprinkle Colby cheese evenly over bases then top with onion, courgettes and apple.
4. Slice one pizza in half. Lift up paper with pizzas on top and place one and a half pizzas on each preheated tray then carefully slide baking paper away (use a fish slice to help with this). Season with salt and pepper.
5. Cook pizzas until bases are crisp and golden around the edges, 12–14 minutes. Swap trays halfway to ensure even cooking. While pizzas cook, dice tomatoes and cucumber 2cm; roughly chop lettuce; tear mozzarella into small chunks.
6. Toss all mozzarella salad ingredients together in a large bowl with a drizzle of olive oil. Season to taste with salt and pepper. In a small bowl, mix garden pesto and mayonnaise until combined. Cut each pizza into 6–8 pieces and drizzle with pesto mayonnaise.
7. divide caramelised onion and apple pizza slices between plates and serve mozzarella salad on the side.