Spelt, Caramelised Onion and Potato Pizza Recipe

Ingredients

• 150 g (soaked for 2 to 4 hours)cashews
• 1 large clovegarlic
• 120 ml (1/2 cup)water
• 7.5 ml (1 1/2 tsp)Dijon mustard
• 15 ml (1 tbsp)lemon juice
• 30 ml (2 tbsp)Jomeis Sweet Balsamic Reduction
• a pinchsalt
• 80 ml (1/3 cup)extra virgin olive oil
• 15 ml (1 tbsp)olive oil
• 6, slicedonions
• 10 ml (2 tsp), finely choppedrosemary
• 15 ml (1 tbsp)brown sugar
• 45–60 ml (3–4 tbsp)Jomeis Sweet Balsamic Reduction
• 15 ml (1 tbsp)water
• to tastesalt and pepper
• 300 gpotatoes
• 10 ml (2 tsp), finely choppedrosemary
• 5–10 ml (1–2 tsp)olive oil
• 1.25–2.5 ml (1/4–1/2 tsp), depending on tastesalt
• as neededvegan pizza dough
• a few leavesrocket
• as neededSweet Balsamic Syrup

Instructions

1. 1

   Blend the aioli

   Drain the soaked cashews and process them with the garlic until they form a paste. Add the water, mustard, lemon juice, balsamic reduction and a pinch of salt, then blend until smooth. With the processor running, slowly drizzle in the extra virgin olive oil and blend until well combined. Transfer to a jar or container and refrigerate until needed.

2. 2

   Cook the onions

   Set a large frying pan over a medium-low heat and add the olive oil and sliced onions. Cook slowly, stirring occasionally so they do not catch, until soft and golden. Stir in the rosemary, brown sugar, water and balsamic reduction; cook for 5 to 10 minutes, until sticky with a little liquid remaining. Leave the onions to cool completely.

3. 3

   Prepare the potatoes

   Finely slice the potatoes, preferably with a mandoline. Bring a large saucepan of water to the boil, add the slices, cover and cook for 5 to 7 minutes, checking from 3 minutes onwards. Drain once tender when pierced with a fork, then arrange in a single layer on a clean tea towel or paper towel and leave to cool completely.

4. 4

   Heat the oven

   Make the pizza base according to its recipe. Heat the oven to its highest setting, with two pizza stones inside to preheat.

5. 5

   Shape the pizzas

   Divide the dough into two equal pieces and place each on greaseproof baking paper. Roll or press each piece into a circle about 22 cm (9 inches) across.

6. 6

   Add the toppings

   Divide the cooled caramelised onions between the two bases. Put the cooled potatoes in a large bowl with the rosemary, olive oil and salt, then toss to coat. Arrange the potato slices over the onions, placing any broken pieces underneath.

7. 7

   Bake the pizzas

   Carefully transfer each pizza to a preheated pizza stone and bake for 10 to 12 minutes.

8. 8

   Finish and serve

   Drizzle the pizzas with the balsamic aioli, scatter over a few rocket leaves and finish with an extra drizzle of Sweet Balsamic Syrup.

What is spelt pizza?

Spelt is an ancient wheat grain with a distinctive nutty flavour, and its flour gives pizza dough a characterful base. This is a vegan, topping-led take on pizza, bringing together soft onions, potatoes and a creamy cashew sauce.

The combination works because the onions are cooked until sweet and sticky, while rosemary seasons the potatoes and ties their earthy flavour to the spelt. Balsamic reduction appears in both the onions and the aioli for a tangy-sweet thread throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1095 calories, 21g protein, 87g carbs, 79g fat.

The dough and potatoes supply most of the carbohydrates, while olive oil and cashews contribute much of the fat; cashews also provide some protein. Serve a slice with a generous green salad or other vegetables for freshness alongside the rich toppings.

Build flavour in the onions

Slow cooking: Keep the pan over medium-low heat and stir now and then so the onions soften and turn golden without catching. Their time on the heat is what gives them a mellow sweetness.

Balsamic finish: Add the rosemary, sugar, water and balsamic only after the onions have softened. Cook for 5 to 10 minutes, stopping when they look sticky but still have a little liquid in the pan.

Make a smooth cashew aioli

Soaked cashews: Drain them before blending so the sauce can become a thick, even paste. Process the cashews and garlic first, then blend in the water, mustard, lemon, balsamic and salt.

Oil drizzle: Pour in the extra virgin olive oil slowly with the food processor running. This helps it combine smoothly; refrigerate the finished aioli while you prepare the other toppings.

Slice and pre-cook the potatoes

Even slices: A mandoline makes thin, consistent slices, which cook evenly and sit neatly on the pizza. Take care when using one and follow its safety instructions.

Doneness cue: Start checking at 3 minutes, as cooking time depends on how thinly the potatoes are cut. Drain them when a fork can pierce them, then cool them in a single layer so they are easier to handle.

Get the base ready

Hot oven: Preheat the oven to its highest setting with both pizza stones inside. A fully heated stone is part of the method and allows the pizza base to bake directly on a hot surface.

Even portions: Divide the dough into two equal pieces and shape each to about 22 cm across. Keep the paper under each base for transferring the assembled pizzas to the stones.

Layer the toppings

Cool first: Let the onions and potatoes cool completely before putting them on the dough. This makes assembly easier and avoids adding hot toppings to the uncooked base.

Potato coating: Toss the potato slices with rosemary, olive oil and salt before arranging them over the onions. Put broken slices underneath, as the recipe directs, and spread the toppings across each pizza.

Bake and finish

Bake time: Cook the pizzas for 10 to 12 minutes on the preheated stones. Check at the earlier end of the range; the recipe specifies a very hot oven, so use the appearance of the base and toppings as your guide.

Fresh finish: Add the aioli, rocket and balsamic syrup after baking. Serving straight away keeps the rocket fresh and lets the creamy and tangy toppings stand out.

What to serve alongside

Fresh contrast: A crisp green salad or a platter of raw vegetables offers a fresh counterpoint to the sweet onions and rich aioli. Keep the accompaniments simply dressed so they do not compete with the balsamic flavours.

For sharing: Cut each pizza into slices and serve the extra aioli at the table. The recipe makes two pizzas for two servings, so it can also be shared as part of a larger spread.

Recipe notes & tips

• Soak the cashews for 2 to 4 hours before making the aioli.
• Stir the onions occasionally as they cook so they soften without catching.
• Begin checking the potatoes after 3 minutes because thin slices cook quickly.
• Cool the onions and potatoes completely before assembling the pizzas.
• Preheat both pizza stones while the oven heats to its highest setting.
• Use the broken potato slices as the bottom layer, as directed.

Variations

• Add black pepper: Grind a little over the potatoes before arranging them on the pizza.
• Use fresh herbs: Swap some of the rosemary for finely chopped thyme.
• Make it garlickier: Add a little extra garlic to the cashew aioli.
• Add greens: Scatter extra rocket over the pizzas just before serving.
• Adjust the balsamic: Serve the syrup at the table so everyone can add it to taste.

Common mistakes to avoid

• Cooking onions too quickly: Keep the heat medium-low and stir occasionally so they soften without catching.
• Overcooking potatoes: Check from 3 minutes and drain them as soon as a fork pierces them.
• Skipping the cooling: Let the cooked toppings cool completely before they go on the dough.
• Pouring oil in too fast: Drizzle the aioli oil in slowly while the food processor runs.
• Using an unheated stone: Put the pizza stones in the oven while it preheats to its highest setting.

How to store

Store leftover pizza in an airtight container in the fridge and eat within 3 days. Reheat in a hot oven until warmed through; keep the aioli refrigerated separately and add it and the rocket after reheating.

Frequently asked questions