Pizzette with vegan mozzarella and onion relish

Method

1. In a mixing bowl, whisk together the flour, salt, yeast and caster sugar. Make a well in the centre and pour in 1 tbsp of the olive oil and the warm water. Bring it all together with your hands, then tip out onto a lightly oiled work surface. Knead the dough for around 10 minutes or until smooth and elastic.
2. Divide the dough into 6 equal pieces, then roll into balls andput on a baking tray. Cover with a clean damp tea towel and set aside while you make the onion relish.
3. For the onion relish, heat the remaining 3 tbsp olive oil in a large frying pan. Add the onions and garlic, then stir well to coat. Cook over a medium heat for around 20 minutes or until soft, sticky and golden, stirring occasionally.
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4. Stir the soft light brown sugar and vinegar through the onions, then season with salt and pepper. Cook, stirring, for a few minutes more. Taste and season again.
5. Heat the oven to 220ºC/200ºC fan/ gas 7. On a lightly floured surface, roll out each dough ball into a 15cm disc, then arrange on 1 large or 2 small baking sheets. Divide the onion mixture equally among the discs,spreading to the edge of each. Top with grated mozzarella and drizzle with olive oil, then bake for 10-12 minutes until the base is crisp and golden, and the topping bubbling.

A recipe from Easy Vegan by Sue Quinn (£11.99; Murdoch Books)