Lamb Pizza with Caramelised Onions Inspired by The Golden Greek Theo Kalogeracos

Preheat oven to 250°C . Place pizza base on a pizza tray or lined baking tray. Spread grated mozzarella and rosemeary leaves over the pizza base with more on the outer edges than in the centre.

Tip! Spreading more cheese on outer edges of the base rather than middle helps it to cook and brown evenly. Overloading the centre can result in heavy, soggy pizza.

Peel red onions. Halve and cut into ¹⁄₂ cm slices. Reserve a little for step 5. Add ¹⁄₂ the butter and sliced red onions to a pan. Cook on low heat until soft, stirring often for about 15 minutes. Add remaining butter and brown sugar. Cook until onions are caramelised and sticky, about 3 minutes more. Season as required. Remove pan from heat and set aside.

Peel and mince garlic. In a large non-stick pan, heat olive oil on low. Add the lamb and garlic, season lightly with salt and pepper. Cook, frequently breaking the meat apart, for 3-4 minutes, or until browned. Spread lamb evenly over the pizza base, leaving the drippings in the pan.

In the meantime, cut Kalamata olives in half. Spread ³⁄₄ of both the olives and fetta (crumbling as you go) over the pizza. Reserve remainder of olives and fetta for next step. When ready add a layer of caramelised onions to protect the lamb from overcooking. Transfer pizza to the oven and cook for 10-12 minutes until the base is browned and crisp.

Tip! You don't have to add all of the caramelised onions - any left over can be paired with a sharp cheese to whip up a quick sandwich or cheeky midnight toastie.

Cut lemon into wedges. Combine mixed lettuce and the reserved olives, fetta and red onion together in a bowl. Dress with a little olive oil and a squeeze of lemon juice and toss well.

Tip! Use extra virgin olive oil if you have it.

Remove pizza from oven. Add a good drizzle of tzatziki over the top. Serve hot with side salad and lemon wedges.

Tip! Squeeze a little lemon juice over each slice before you start munching. Enjoy!

Preheat oven to 250°C . Place pizza base on a pizza tray or lined baking tray. Spread grated mozzarella and rosemeary leaves over the pizza base with more on the outer edges than in the centre.

Tip! Spreading more cheese on outer edges of the base rather than middle helps it to cook and brown evenly. Overloading the centre can result in heavy, soggy pizza.

Peel red onions. Halve and cut into ¹⁄₂ cm slices. Reserve a little for step 5. Add ¹⁄₂ the butter and sliced red onions to a pan. Cook on low heat until soft, stirring often for about 15 minutes. Add remaining butter and brown sugar. Cook until onions are caramelised and sticky, about 3 minutes more. Season as required. Remove pan from heat and set aside.

Peel and mince garlic. In a large non-stick pan, heat olive oil on low. Add the lamb and garlic, season lightly with salt and pepper. Cook, frequently breaking the meat apart, for 3-4 minutes, or until browned. Spread lamb evenly over the pizza base, leaving the drippings in the pan.

In the meantime, cut Kalamata olives in half. Spread ³⁄₄ of both the olives and fetta (crumbling as you go) over the pizza. Reserve remainder of olives and fetta for next step. When ready add a layer of caramelised onions to protect the lamb from overcooking. Transfer pizza to the oven and cook for 10-12 minutes until the base is browned and crisp.

Tip! You don't have to add all of the caramelised onions - any left over can be paired with a sharp cheese to whip up a quick sandwich or cheeky midnight toastie.

Cut lemon into wedges. Combine mixed lettuce and the reserved olives, fetta and red onion together in a bowl. Dress with a little olive oil and a squeeze of lemon juice and toss well.

Tip! Use extra virgin olive oil if you have it.

Remove pizza from oven. Add a good drizzle of tzatziki over the top. Serve hot with side salad and lemon wedges.

Tip! Squeeze a little lemon juice over each slice before you start munching. Enjoy!