These are entirely my own creation, so I am quick to admit that they were made with fear and hesitation BUT, like always, fortune favours the brave and they turned out fine and DELICIOUS! I made them because a friend had planned a games evening and he mentioned to me that beer was the drink of the evening. So, I wanted to make something that paired with beer but also small enough to eat in two bites – and what goes better with beer than pancetta and caramelised onion pizza?
- x1 roll of puff pastry
- 2 white onions
- 1 red onion
- 2 tsp butter
- 2 tbsp balsamic vinegar
- pinch of brown sugar
- 2 garlic cloves
- 1 can of peeled chopped tomatoes
- 1 sachet of tomato puree
- 1 tsp oregano, dried
- 1 tsp mixed herbs, dried
- 1 tsp sweet basil, dried
- a pinch of sugar
- splash of Tabasco (optional)
- x1 pack of pancetta or ham
- fist sized block of mozzarella
- Start off by making the caramelised onions. Finely chop one white onion and the red onion. Toss them into a pan with the butter over a medium heat.
- Keep tossing the onions in the pan until they become soft and start losing colour. Now add the balsamic vinegar and the sugar. Keep stirring well to prevent it burning. Stir for another 3 to 5 minutes and then taste, it should be sweet, there must be no burny onion flavour left. Set aside on a plate or bowl.
- DO NOT CLEAN OUT THE PAN, leave the juices in the pan to add to the flavour of our sauce. Finely chop the remaining onion and garlic cloves and quickly saute in the pan.
- Add the chopped tomatoes and stir a bit before adding all the dried spices and seasonings. Keep tasting the sauce and adjust the seasoning as per your own preference.
- Add the puree and Tabasco. Stir the sauce until it begins to simmer. Leave simmering for about 4 minutes until
reduced to a thick, gloopy sauce.
- Next up, the pastry! Heat oven to 180C. Roll out your defrosted puff pastry on a floured surface. Do not roll it too thin or else it will tear when you try to roll it.
- Smear the tomato sauce thinly over the pastry and then scatter the onions over that.
- Layer the pancetta / ham over the onions. Be sure that when you roll it and cut it, each slice will have some in it.
- Crumble the mozzarella cheese over the ham for the final layer.
- Roll up as you would a swiss roll and cut one inch slices with a VERY sharp knife.
- Lay each roll on a lined and greased oven tray (I needed two).
- Bake for 15-20 minutes. Leave them to cool afterwards. The dough is less soft after its cooled.
All that is left to do, is enjoy!
I hope you like them as much as my friends and I did! They are absolutely delicious at the start of the beer drinking and even better after!