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Method Prep:25min › Cook:10min › Extra time:1hr › Ready in:1hr35min
Mix together the flour and salt to one side of your bowl and yeast to the other. Add the water bit by bit (you may not need it all).
When it has all left the sides of the bowl turn out and knead for 5 to 10 minutes until smooth and elastic. Leave to rise for 1 to 2 hours.
The pizza dough should have doubled in size. Turn out and knock back. Then shape your pizza bases as thin as possible. I usually split this mixture into 3 lots.
Pre-heat your oven to 220 C / Gas 7 and put the trays in the oven to heat up. This'll help make the base crispy. If you like a crispy base you can even cook the base at this stage for 5 minutes on its own before adding the toppings.
In a frying pan add your red onion to some olive oil and brown sugar and fry slowly to soften and caramelise.
Add the onions to the pizza base along with the cheeses, ham and a splash of balsamic vinegar
Slip onto the hot tray and bung in the oven for 8 to 10 minutes or until lightly browned.
Serve with a fresh salad. You can always experiment with your own toppings - have a go!