PROPERONI Crumble & Spicy Pickled Onion Detroit Pizza

Smokey PROPERONI® Crumble and spicy pickled onions on top of a cheesy Detroit slice. 

INGREDIENTS:

• pink pickled onions - one sliced red onion, a good pinch of salt, a good pinch of sugar, enough apple cider vinegar to cover the onions and a two teaspoons of chilli flakes
• a 285g dough ball, minimum of 75% hydration
• shredded mild cheddar
• shredded mozzarella
• a couple of handfuls of PROPERONI Crumble
• one medium potato, peeled, cut into chunks and boiled
• parmesan to finish 

METHOD:

1. Press your dough ball into the pan and leave it to rise. Wait until the dough is really nice and bubbly before you bake it.
2. Bake at 275c for 5-8 minutes then leave to cool on a rack. (The base will be fine at room temperature for 24 hours or will store well in the freezer).
3. While your base is cooling make the pink pickled onions. Add all the ingredients to the pan, bring to the boil and then leave to infuse for 30 minutes.
4. Put your Detroit base back in the pan and cover all four edges with the grated cheddar. Then fill the middle with the mozzarella.
5. Top with potato and PROPERONI Crumble,
6. Bake for up to 8 minutes.
7. Finish with the drained pickled onions and plenty of parmesan.