Flatbread pizza with caramelized onions, sausage and pine nuts

We had some friends for lunch and I made two pizzas - a traditional all-dressed and special one with caramelized onions, sausage and pine nuts.

Flatbread pizza with caramelized onions, sausage and pine nuts

1 flatbread, frozen
6 onions, sliced
2 sausages, casings removed
1/4 cup pine nuts, toastedsliced mozzarella cheese, enough to cover your flatbread
olive oil

Preheat the oven to 450 degrees.

In a saucepan, make the caramelized onions and set aside. Let them cool before spreading them on the flatbread.

Heat a tablespoon of olive oil in a different saucepan and add the sausage meat, breaking it up with a spoon. Stir and saute for seven minutes or until cooked. Set aside.

Take the flatbread out of the freezer and baste both sides with olive oil. Top with the mozzarella slices first, then caramelized onions, then sausage meat and finally toasted pine nuts.

Bake in the oven for about 12 minutes or until the cheese is bubbly and the top golden brown.

Pizza Margherita

When it comes to cooking, S's specialty is pita pizzas. He bakes them on a flat, round baking stone from Superstore. According to Jamie Oliver, using a baking stone in your home oven is the closest substitute for a forno - the traditional wood-fired oven that Italians use for cooking pizza.

Pizza Margherita
serves two

2 naan-style pita breads
tomato paste
olive oil
garlic, 1 clove, chopped
dried thyme
chili flakes
fresh basil
1/2 tomato, thinly-sliced
salt and pepper
mozzarella cheese

Preheat oven to 190 C (375 F).

Take two naan-style pita breads from the freezer and spread tomato paste on them with the back of a spoon. Drop half a clove of chopped garlic on each pita, drizzle olive oil over, and spread the garlic and oil all around. Sprinkle on dried thyme. Add tomato slices and sprinkle with salt, pepper and some chili flakes. Add some fresh basil leaves - throw small leaves on whole or tear up bigger leaves. Scatter some chunks of mozzarella. Drizzle more olive oil. Take care to spread olive oil over the exposed edges of the pita.

Cook in the oven until the cheese starts to brown and bubble, about 10 minutes.