Featuring a unique, easy-to-digest unleavened kefir pizza dough, this rich in umami French-style pizza will have you coming back for more.

Caramelised onions

10 brown onions, peeled, thinly sliced
100g unsalted butter
Salt flakes to taste
4 tbsp balsamic vinegar


1. In a large saucepan over a medium heat, add butter and melt, then add sliced onions and stir well.

2. Reduce the heat slightly and continue to cook slowly until onions become softened and golden in colour, stirring occasionally.

3. Add balsamic vinegar and stir through onions well. Season with salt. Set aside.

To Serve

Unleavened Kefir Pizza Dough
(see additional recipe below)
Extra virgin olive oil (for baking-tray lining)
Small tin of best quality anchovy fillets, drained
100g mixed olives, sliced into cheeks (discard the pips)
1 small bunch fresh thyme

Preheat oven to 220C


1. Cut 1kg of unleavened kefir pizza dough into four equal pieces. On a floured work surface roll out the dough, making 4 small pissaladière (pizza bases).

2. Transfer bases to oiled pizza or oven baking trays. Smear olive oil evenly over trays using clean hands or a pastry brush.

3. Evenly spread a layer of caramelised onions over each pizza base, then top with an arrangement of anchovy fillets and olive cheeks.

4. Scatter picked thyme sprigs as a fragrant garnish and bake in a hot oven until the bases are golden and crispy.

Unleavened Kefir Pizza Dough

Makes approximately 1kg of dough

5 cups strong bread flour
2 cups Blue Bay Kefir
½ cup water
40ml Australian extra virgin olive oil
1 tsp salt


1. In a large bowl mix together flour, kefir,
water and olive oil. Continue to mix until well combined.

2. Remove from bowl and place onto a floured work surface.

3. Knead for several minutes until dough becomes smooth.

4. Return the dough to bowl and cover with a damp cloth. Allow to prove overnight at room temperature. Note: You can culture your dough for 12-24 hours. This relaxes the glutens in the dough and makes it easier to digest. It also gives a more authentic pizza crust when cooked.

5. Once proved, return the dough to a floured work surface and knead in the salt. You are now ready to roll out your pizza bases and cook.

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