pizza con cipolline verdi e timo
for 2
200 g spring onions, round if possible, trimmed
1 × 30 cm Pizza Dough base (see here)
300 g new potatoes, scrubbed
olive oil
2 tablespoons fresh thyme leaves
Maldon salt and freshly ground black pepper
3 tablespoons red wine herb vinegar
150 g pancetta, very finely sliced
Preheat the oven to 220°C/425°F/Gas 7 for 30 minutes, and put in a pizza stone if you have one. Prepare the pizza dough base.
Slice the potatoes 2–3 mm thick, or as thin as you possibly can, and toss in 3 tablespoons of the olive oil and the thyme leaves. Season generously with salt and pepper. Place on a baking tray and roast for 10–15 minutes until beginning to colour.
Split the onions in half lengthways through the green stalk and bulb. Heat a thick-bottomed frying pan, add 3 tablespoons of the oil, and add the onions. Fry gently until soft and brown. Season and pour over the vinegar.
Roll out the pizza dough base on a floured surface as thinly as you can. Spread over the spring onion mixture, top with the potatoes and then place the slices of pancetta over. Drizzle with a little olive oil and bake in the preheated oven until the crust is crisp and the pancetta is cooked, about 8–10 minutes.