Onions cooked until golden, sharpened with vinegar and piled on to a pizza base with aubergine, bacon and chillies makes a delicious light meal when served with a salad.

Ingredients

• 2 red onions, peeled and finely sliced
• 2-3 cloves garlic, crushed, peeled and sliced
• 3 tablespoons wine vinegar
• 2 medium-sized pizza bases
• 8-10 slices chargrilled aubergine
• 12-14 black olives
• 6-8 cherry tomatoes, halved
• 4-6 rashers streaky bacon, sliced
• 2 red chillies, deseeded and finely chopped
• 150 grams feta cheese, crushed

Method

1. Preheat the oven to 220ºC. Grease two baking trays.
2. Heat a good dash of oil in a frying pan and cook the onions and garlic over a medium heat, stirirng regularly until golden.
3. Remove from the heat and stir in the vinegar.
4. Place the pizza bases on the prepared trays and divide the onion mixture evenly between them. Arrange the aubergine slices on top and then scatter the olives, cherry tomatoes, bacon, chillies and feta evenly on top of the pizzas.
5. Bake one pizza at a time at the top of the preheated oven for about 10 minutes until well-browned. Cook the second pizza. Serve garnished with fresh chopped herbs if wished.

Cooks Tips

- Buy chargilled aubergine at the deli counter. Of, if wishing to prepare at home, slice a small aubergine to 1cm-thick slices. Brush each side with oil and grill or pan fry until well browned and soft.