Onion and Cheese Pizza

Ingredients:


For the dough

• 500 g (1 lb oz) strong wholemeal flour
• 1 sachet dried yeast
• 5 ml (1 tsp) ground coriander
• 5 ml (1 tsp) sea salt
• 5 ml (1 tsp) ground caraway seeds
• 2 eggs
• 175 ml (6 fl oz) lukewarm milk
• 70 g (2 1/2 oz) butter, melted then cooled

For the topping

• 200 g (7 oz) onions
• 25 g (1 oz) butter
• 400 g (14 oz) tomatoes
• 4 fresh chillies
• 400 g (14 oz) Emmenthal cheese

For the sauce

• 200g (7 oz) soured cream
• 200 ml (7 fl oz) whipping cream
• 3 eggs
• 45 ml (3 tbsp) wholemeal flour
• 5 ml (1 tsp) sea salt
• Freshly ground black pepper, to taste
• Ground nutmeg, to taste
• 30-45 ml (2-3 tbsp) caraway seeds

Method:

1. For the dough, sift the flour into a mixing bowl and mix in the dried yeast, ground coriander, salt, ground caraway seeds, eggs, milk and butter. Knead to form a smooth dough, then cover and set aside in a warm place until risen and doubled in size. Knead the dough again, then roll out onto a greased baking sheet. Set aside.
2. For the topping, peel the onions and finely chop. Melt the butter in a pan, add the onions and cook until softened. Set aside to cool. Slice the tomatoes and set aside. Trim the chillies, remove the seed and slice into rings. Coarsely grate the cheese. Arrange all the topping ingredients over the pizza base. For the sauce, place the soured cream, whipping cream, eggs, flour, salt and pepper and nutmeg to taste in a mixer and blend. Pour the mixture over the pizza topping, then sprinkle with caraway seeds. Place the baking sheet in a cold oven, then bake at 200 C/400 F/Gas Mark 6 for about 50 minutes. Serve hot.