It all started when I checked my fridge this morning. I found a 500-gm tetra pack of feta cheese which a good friend brought back for me from Egypt…and it’s expiring in 2 days! At the same time, I was feeling kinda under the weather earlier today and didn’t want anything too complicated or that required fancy ingredients which are not in my pantry.

So I consulted Professor Google and I found the answer to my predicament — a recipe for caramelised onion and feta cheese pizza!

The phrase ‘caramelised onion’ brought back mouth-watering memories of those onion and cheese buns that Dr. B used to buy for me from Isetan’s bakery. I imagined the onion’s savoury sweetness with the feta’s delicate saltiness and I knew I found the perfect recipe. It was also a welcome change from the usual tomato-sauce-and-mozarella-base for pizzas.

Oh, and if you don’t have any rosemary on hand, don’t fret — the recipe still came out fine without it. My kids devoured the first pizza right after I sliced it…and DH was incredulous that a pizza with only caramelised onions and feta cheese could taste that good 😉

Quick, easy, and unbelievably delicious. Just my kind of recipe!

Caramelised onion & feta pizza

(Recipe from http://www.bbcgoodfood.com/recipes/1060/caramelised-onion-and-feta-pizzas)

Ingredients:
3 large onions (about 750g/1lb 10oz total weight)
2 garlic cloves
25g butter
2 tbsp olive oil, plus extra for drizzling
2 tsp caster sugar
200g feta cheese
2 big sprigs rosemary, needles stripped from stalks
2 pizza bases

Method:
1. Peel, then slice the onions into thin wedges. Thinly slice the garlic. Heat the butter and oil in a large wok or frying pan, tip in the onions and garlic and cook over a medium-high heat for 15 minutes, stirring every now and then until golden. Stir in the sugar and cook a minute or two longer. Season with salt and pepper.

2. Preheat the oven to fan 200C/conventional 220C/gas 7.

3. Put the pizza bases on two oiled baking sheets. Spoon the onion mixture over the pizza bases. Now crumble over the feta and scatter with rosemary. Grind over some black pepper and drizzle with a little oil. Bake for 10 minutes.

P.S. I didn’t use frozen pizza bases but made my own pizza crust instead because I was in the mood for thin crust. But I am confident the recipe will also work with baguette or pita bread for those busy days when you just can’t slave over the hot stove after a long, toxic day at work.

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