Ingredients

• 400 g wheat flour (or Italian tipo 00 pizza flour)
• Salt
• 1 sachet of dried yeast
• 150 ml olive oil
• 100 ml milk
• 300 g white onions
• 400 g Züger organic ricotta
• 4 tbsp freshly squeezed lemon juice
• 2 tbsp honey
• Chilli powder
• 8 tbsp pine nuts

How it’s done

Place the flour, ½ tsp salt and dried yeast in a bowl. Gradually add 100 ml olive oil, the lukewarm milk and 100 ml lukewarm water while stirring. Mix until it forms a smooth dough, knead well and then cover and place in a warm spot to rise for one hour. Pre-heat the oven to 250°C (for static heat; 230°C for fan) and line a baking tray with baking paper. Divide the dough into quarters, roll it out into four pizza bases, cover and leave to rise for another 15 minutes.Peel the onions and cut into thin rings using a mandoline slicer. Heat 20 ml of olive oil in a large pan and fry the onions for 5–6 minutes, stirring continuously. Mix the organic ricotta with the lemon juice and honey, and season with salt and chilli powder. Spread the pizzas with the ricotta, top with the fried onions and pine nuts (and sultanas, if using) and lightly sprinkle with chilli powder. Drizzle with the remaining olive oil and bake the pizzas one by one in the pre-heated oven for 6-8 minutes (or together if you have a fan-assisted oven). Serve fresh from the oven.

Züger tip:Try sprinkling each pizza with 2 tbsp sultanas.