Spelt, Caramelised Onion and Potato Pizza Recipe

Nutty spelt makes a perfect base for this caramelised onion and vegan potato pizza recipe. Topped with balsamic garlic cashew aioli and a few rocket (arugula) leaves its the perfect thing to serve to friends over a few drinks.

📝 Ingredients

• 150 g cashews (soaked for 2 to 4 hours)
• 1 clove large garlic
• 1/2 cup water
• 1 1/2 tsp dijon mustard
• 1 tbs lemon juice
• 2 tbs Jomeis Sweet Balsamic Reduction
• a pinch of salt
• 1/3 cup extra virgin olive oil
• 1 tbs olive oil
• 6 onions (sliced)
• 2 tsp finely chopped rosemary
• 1 tbs brown sugar
• 3 - 4 tbs of Jomeis Sweet Balsamic Reduction
• 1 tbs water
• salt and pepper to taste
• 300 g potatoes
• 2 tsp finely chopped rosemary
• 1-2 tsp olive oil
• 1/4 - 1/2 tsp salt (depending on taste)
• vegan pizza dough
• rocket (arugula)
• Sweet Balsamic Syrup

👨‍🍳 Instructions

1. 1Start by making the aoli. Drain the cashew and pop them in the food processor with the garlic. Process until the cashews form a paste. Add the water, mustard, lemon juice, balsamic and salt and process until smooth. When the aioli is smooth, with the food processor running, slowly drizzle in the extra virgin olive oil and process until smooth and well combined. Decant into a jar or container and refrigerate until needed.
2. 2Next make the caramelised onions. Place a large flying pan over a medium low heat. Add the olive oil and onions and cook slowly, stirring every so often so they don't catch, until lovely and golden and soft. Add the rosemary along with the sugar, water and balsamic and cook for 5 to 10 minutes or until lovely and sticky, with a little liquid remaining in the pan. Leave to cool completely before placing on top of your pizza dough.
3. 3Finely slice the potatoes. A mandaolin is best for this. Bring a large saucepan of water to a boil and add the potato slices. Cover and cook for 5 to 7 minutes or until the potato is yields when pierced with a fork. The cooking time will be completely dependant on how thinly you manage to slice your potatoes. So check after a 3 minutes and check again at 5 minutes to see how they are going. When they are tender drain and lay on a clean kitchen towel or paper towel in a single layer and leave to cool completely before placing on the pizza.
4. 4Make your pizza base (recipe here), following the recipe here and preheat the oven to its highest setting and place 2 pizza stones in the oven to preheat.
5. 5Divide the pizza dough into 2 even pieces and place on grease proof baking paper. Roll out with a rolling pin or press into a circle with your hands until you have a circle roughly 22cm (9 inches) in diameter.
6. 6Divide the caramelised onion between each pizza. Place the cooled potato in a large bowl and add the rosemary, olive oil and salt. Toss well to combine. Don't fret if any pieces of potato break. Just put those slices on the bottom. Crown your pizza with the potato slices.
7. 7Carefully transfer each pizza to the pizza stone in the oven and bake for 10 to 12 minutes.
8. 8To serve, drizzle with the balsamic aioli and scatter with a few rocket (arugula) leaves and an extra drizzle of the balsamic syrup.