Jersey Royal Potato & Caramelised Onion Pizza with Rosemary

Preheat your oven to 220°C (200°C Fan/ Gas Mark 7). Place a baking sheet or pizza stone in the oven to heat up.

Prepare the caramelised onions: Melt the Jersey butter in a large frying pan over medium heat. Add the sliced onions and cook gently for 20-25 minutes, stirring occasionally, until they are soft, golden brown, and caramelised. Add the brown sugar and balsamic vinegar during the last 5 minutes of cooking, stirring to combine. Season with salt and pepper to taste. Remove from heat.

While the onions are caramelising, prepare the potatoes: In a bowl, toss the thinly sliced Jersey Royal potatoes with 1 tablespoon of olive oil, minced garlic, salt, and pepper.

Divide the pizza dough into 4 equal portions. On a lightly floured surface, roll out each portion into a thin circle or oblong shape.

Brush each pizza base with the remaining olive oil. Scatter the mozzarella cheese evenly over each base.

Top with the caramelised onions and arrange the potato slices over the onions.

Sprinkle the chopped fresh rosemary over the pizzas.

Carefully transfer the pizzas to the preheated baking sheet or pizza stone (you may need to do this in batches).

Bake for 10-15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. The potatoes should be tender and slightly crisp.

Remove from the oven and let cool slightly before slicing and serving. Garnish with extra rosemary if desired.