Pear & Blue Cheese Pizza

1. Tip the flour into a large bowl. Sprinkle in the baking powder with a pinch of salt and stir to mix. Add 75g yogurt, 1 tbsp olive oil and 2 tbsp cold water and stir together to forma soft, slightly sticky dough. Add a little more water if the dough is too dry. Turn out onto your work surface and knead for 5 mins till you have a smooth dough – avoid dusting your work surface with flor here, as that will end up worked into the dough and dry it out. Pop the bowl into a clean bowl. Cover with a tea towel and set aside to rest.

2. Meanwhile, peel and thinly slice the red onions. Set a large frying pan on a medium heat. Add ½ tbsp olive oil and the onions with a pinch of salt. Fry for 10 mins, stirring often, till the onions have softened and lightly browned.

3. While the onions cook, cut the pear into quarters and slice out the core. Thinly slice it. Crumble the Stilton. Finely shred the sage leaves.

4. When the onions are soft, pour the balsamic vinegar into the pan and let it bubble up and reduce. Tip the onions into a bowl. Wipe the pan clean and set aside.

5. Preheat your grill to medium-high. Line a baking tray with foil. Dust your work surface with a little flour and divide the dough in half. Roll each half into a dinner plate sized round.

6. Put the frying pan back on a medium-high heat. Brush one of the pizza bases with a little olive oil. Add the frying pan, oil side down. Cook for 2 mins till it puffs up. Brish the top with olive oil, then flip the base over and cook for another 2 mins. Transfer to the lined baking tray. Repeat with the other pizza base.

7. Spoon the balsamic onions over the pizza bases. Top them with the sliced pears, sage and the Stilton. Slide the pizzas under the grill for 2-4 mins till the cheese has melted and the pears are beginning to caramelise and brown. Serve straight away.

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