- 500g ciabatta bread mix
- 3 tbsp olive oil, plus extra for greasing
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- plain flour, for dusting
- 4 large red onions, thinly sliced
- 2 rosemary sprigs, leaves only, roughly chopped
Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…
- 100g young leaf spinach
- 3 good-quality pork sausages (about 250g)
- 2 tsp wholegrain mustard
- 2 tbsp balsamic vinegar
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
- 175g cheddar
Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…
Tip the bread mix into a large bowl. Make a well in the centre and pour in 1 tbsp olive oil and 350ml tepid water. Mix to form a dough, then turn out onto a lightly floured surface and knead for 5 mins. Transfer to a lightly oiled bowl, cover and leave to rise for 30 mins.
To make the topping, heat the remaining oil in a frying pan and add the onions, rosemary and a good pinch of salt. Cook gently, stirring occasionally, for 25-30 mins until starting to caramelise. Boil the kettle. Put the spinach in a colander and pour over the boiling water. Leave to drain and cool, then squeeze as much liquid from the spinach as you can and season. Squeeze the sausages from their skins into a small bowl and stir through the mustard. When the onions are softened, pour over the balsamic vinegar and stir well. Cook until almost all the vinegar has evaporated and the onions are sticky.
Heat oven to 220C/200C fan/gas 7 and pop in 2 baking trays. Tip the dough out and divide into 2 equal pieces – do not knock the dough back or it won’t hold its shape. Stretch and roll the dough into 2 large circles, about 30cm diameter. Transfer the bases to the trays. Spread over the onions, top with the spinach and cheddar, then dot over the mustardy sausage. Bake for 15-20 mins until crisp, golden and the cheese is bubbling.