- Serves: Serves 4
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 225 g plain flour
- 3 tbsp rye flour
- a good pinch of sea salt
- 1 sachet fast action dried yeast
- 1 tbsp olive oil
- about 100ml tepid water
- 25g (1oz) butter
- 2 tbsp olive oil, plus extra, for drizzling
- 3 large red onions, thinly sliced
- 250 g crème fraîche, (half-fat is too runny)
- 6 fat cloves garlic, peeled
- 4 sprigs of thyme
- sea salt and freshly ground black pepper
1. Heat the oven to 200°C/gas 6. Sift the flours and salt into a large bowl and stir in the yeast. Mix in the oil, then gradually add the water until you have a firm but sticky dough.
2. Turn the dough out on to a lightly floured surface. Knead well for about 5 minutes until it becomes smooth and elastic. Cover the dough loosely with cling film and set aside while you prepare the topping.
3. Heat the butter with the oil in a frying pan, add the onions and sauté for a good 10 minutes until softened. Leave to cool a little.
4. Divide the dough into 2 rounds. Roll each round out on a lightly floured surface as thinly as possible . They should be 25-30cm in diameter. Place on lightly greased baking sheets.
5. Spread the dough tops with the crème fraîche, then cover with the onions and season well. Press 3 whole garlic cloves on top of each pizza and strip the leaves from thyme sprigs over the top. Drizzle with a little more olive oil.
6. Bake in the oven for about 15-20 minutes until golden brown.
Serve hot and bubbling from the oven, squeezing the soft flesh from the garlic cloves over the top of the pizza.
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