Camembert and Caramelised Onion Pizza

No tomato sauce. No mozzarella. Just a whole Camembert melting into the centre of a wood-fired pizza, surrounded by butter-soft caramelised onions. This is French bistro cooking translated into pizza form, and it is absolutely superb.

Inspired by France's entry in the Euro 2024 pizza series, this has become one of our favourite white pizzas. The Camembert melts into a rich, gooey pool that you tear the crust through, while the sweet onions provide the perfect counterbalance. A glass of red wine is not optional.

Ingredients

• 1 pizza dough ball
• 250g Camembert cheese (whole)
• 1 medium onion, sliced
• 50g butter
• Salt and black pepper
• Olive oil

Method

1. Start with the caramelised onions - these take time and cannot be rushed. Melt the butter in a medium pan, add the sliced onions and cook slowly over a low heat, stirring occasionally, for 10 to 15 minutes until they are soft, golden and sweet.
2. Fire your pizza oven to 400 to 450 degrees.
3. Stretch the dough to about 12 inches on a floured surface.
4. Place the whole Camembert in the centre of the pizza. Scatter the caramelised onions around it.
5. Season with a pinch of sea salt and a twist of black pepper. Drizzle with olive oil.
6. Slide into the oven and bake for 60 to 90 seconds, turning frequently. The Camembert should be melting and the crust golden and charred.
7. Serve immediately - tear the crust and dip it into the molten cheese.