Onion Pizza

In a bowl, mix the flour with the salt and create a well in the center. Crumble the fresh yeast into the well.

Gradually add the lukewarm water and begin to incorporate the flour, mixing gently.

Add the olive oil and continue mixing until a dough ball forms.

Knead the dough on a floured surface until it becomes smooth and elastic.

Shape the dough into a ball and place it in a bowl. Cover it with plastic wrap and let it rest in a warm place until it doubles in size.

Once risen, divide the dough into three equal portions and cover them with a cloth to let them rise again.

Finely chop the onion and sauté it in a pan with a little olive oil and salt.

Cook for about five minutes over low heat, then add the crushed tomatoes and chopped basil.

Add a drizzle of olive oil and, if the sauce is too acidic, stir in a small teaspoon of sugar.

Slice the onions into thin rings and sauté them in a bit of olive oil and salt until tender.

Roll out the pizza dough on your work surface and shape it into pizzas. Place the dough on a baking tray.

Spread the tomato sauce evenly over the surface, followed by a layer of shredded mozzarella, and finally, the sautéed onion rings on top.

Bake in a preheated oven at 230°C (450°F) until the crust is golden and the mozzarella is melted.