2h 30 min 3-4 servings

For the dough:

  • 5g dried yeast
  • 200ml lukewarm water
  • 1 tbsp. olive oil
  • 350g plain wheat flour
  • 50g rye flour to dust
  • 1 tsp. sugar
  • 1 tsp. salt
  • 10g Coarse maize flour, cornmeal or polenta

For the topping:

  • 3-4 red onions
  • 5-7 sprigs of thyme
  • 75g Lurpak® Slightly Salted Butter
  • 150g creamy goat cheese
  • Salt and freshly ground black pepper

To serve:

  • Small bunch of rocket


Dissolve the yeast in the lukewarm water. Mix in the flour and stir until the dough has come together. Now knead the dough lightly on a floured surface until it is smooth, put it in a big bowl, cover with a tea towel and leave in a warm place to rise for 11⁄2 to 2 hours.

When ready to bake, preheat the oven to 220C/200C fan/gas mark 7. For best results, use a pizza/baking stone.

Cut the red onions into wedges, sauté for 2 mins. in a frying pan with thyme, salt and pepper.

Divide the dough in half and place on rye-floured work surface, now stretch or roll out into 2 round pizzas. Place the onions on top with the thyme and divide the goat cheese out into small dollops and end with brushing with a little melted butter. Use a pizza peel or paddle to lift pizza onto the baking stone dusted with plenty of cornmeal or polenta. If you do not have a baking/pizza stone, place the dough on a baking tray lined with parchment baking paper dusted with plenty of cornmeal/polenta.

Bake for 15-20 minutes or until golden brown.

Serve with fresh rocket on top.


  1. Toss the chopped onions in melted butter before cooking – they caramelise better.
  2. Brush the pizza dough with melted butter before adding any toppings to prevent the pizza from becoming soggy from the onions.

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