Grape, goat's cheese and onion jam pizzette

Name: Grape, goat's cheese and onion jam pizzette
Yield: 4
Ingredients: 400g baker’s (strong) flour; 2 tsp dried instant yeast; 2 tbs extra virgin olive oil, plus extra to grease and drizzle; ¾ cup (240g) caramelised onion jam; 200g goat’s cheese, crumbled; 200g small red grapes, halved if large; 6 thyme sprigs

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“If you’ve never tried roasted red grapes before, you’re in for a treat. Team them with goat’s cheese, onion jam and fresh thyme for a sophisticated snack”

400g baker’s (strong) flour
2 tsp dried instant yeast
2 tbs extra virgin olive oil, plus extra to grease and drizzle
¾ cup (240g) caramelised onion jam
200g goat’s cheese, crumbled
200g small red grapes, halved if large
6 thyme sprigs

Method

1.

In a large bowl, combine the flour and yeast with oil and 1 tsp salt. Add 1 cup (250ml) lukewarm water and use a spatula to bring the mixture together to form a dough. Tip out onto a lightly oiled surface and, with lightly oiled hands, knead for 5 minutes or until dough is soft and elastic.
2.

Divide the dough into three pieces – approximately 200g each – then cover with a damp tea towel and leave to prove in a warm place for 45 minutes or until nearly doubled in size.
3.

Preheat the oven to 250°C and line two baking trays with baking paper. On a lightly floured surface, roll each dough ball into a 12cm × 36cm rectangle, and transfer to the baking trays. Spread the onion jam evenly on each pizzette. Top with goat’s cheese, grapes and a few sprigs of thyme. Drizzle with extra oil and season with salt. Bake for 15 minutes or until crusts are golden.
4.

Drizzle the warm pizzette with extra oil, then slice and serve immediately.