Red onion and crème fraiche pizza

Try James Martin's recipe for these classy home-made pizzas, flavoured with a rich red onion and crème fraiche topping
By James Martin
Red onion and crème fraiche pizza
  • Rating:
  • 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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