Mary Berry’s Caramelised Onion, Goats Cheese and Parma Ham Pizza Recipe

Ingredients:

For the Dough:

  • 250g strong white flour (plus extra for dusting)
  • 1 tsp fast action dried yeast
  • 1 small garlic clove, crushed
  • ½ tsp salt
  • 1 tbsp olive oil
  • 150–175ml water

For the Topping:

  • 1 tbsp olive oil (plus extra for drizzling)
  • 2 onions, thinly sliced
  • 1 tbsp light brown muscovado sugar
  • 1 tbsp balsamic vinegar
  • 200ml passata, seasoned with salt and pepper
  • 8 slices Parma ham
  • 200g soft goat’s cheese
  • Basil leaves (for garnish)

1. Make the dough:

  • In a bowl, mix the flour, yeast, garlic, and salt. Add 150–175ml water and stir until a soft dough forms.
  • Turn the dough onto a floured surface and knead for 10 minutes until smooth.
  • Place the dough in a lightly oiled bowl, cover with cling film, and leave to rise in a warm place for 1–1½ hours or until doubled in size.

2. Prepare the Topping:

  • Heat 1 tbsp olive oil in a frying pan over medium heat. Add the sliced onions and cook until soft.
  • Cover and simmer for 15 minutes. Stir in sugar and balsamic vinegar, increase the heat, and cook for a few minutes until golden. Set aside to cool.

3. Preheat the Oven:

  • If you have a pizza stone, place it in the oven to heat up. A baking tray will also work.

4. Shape the Dough:

  • Once the dough has risen, tip it onto a floured surface and knead it lightly. Shape the dough into a 30cm (12in) circle with slightly thicker edges for the crust.

5. Assemble the Pizza:

  • Transfer the dough to a piece of baking paper. Spread passata over the base.
  • Top with the caramelised onions, scrunch up the Parma ham and arrange on the pizza, then add dollops of goat’s cheese.

6. Bake the Pizza:

  • Slide the pizza into the oven and bake until golden and crispy.

7. Garnish and Serve:

  • Top with fresh basil leaves, drizzle with olive oil, and serve with a side of dressed salad leaves.

Recipe Tips:

  • The caramelised onions can be prepared up to 2 days ahead.
  • Frozen dough can be stored for up to a month.
  • For an easy dough rise, prove in the fridge for 8 hours (it will rise more than double).
  • If you have a bread machine, use it for making the dough, finishing with a final knead.

Enjoy this delicious pizza with your family and friends.