Method

• 1

  Preheat the oven to 150C/300F/Gas 2. Cut the cherry tomatoes in half or the plum tomatoes into sixths and place on a baking sheet, skin-side down. Season and cook in the oven for 1 1/2 hours, or until they have started to shrivel and dry.

• 2

  Next, mix the yeast and warm water until smooth and then add this to the remaining dough ingredients, kneading by hand until smooth. Alternatively, you can use a mixing machine fitted with a dough hook on its slowest speed. It will take 10-15 minutes for the dough to become smooth and soft to the touch. Place in a lightly-oiled bowl, cover with clingfilm and leave to rise in a warm place for at least one hour.

• 3

  Meanwhile, in a heavy-based saucepan, heat the olive oil with the thyme and garlic. Add the onions and stir over a high heat until they start to caramelise. This may take up to ten minutes. Season and turn the contents into a colander to drain and cool. Turn the oven up to 190C/375F/Gas 5.

• 4

  Remove the dough from the bowl and knead gently again until smooth. Roll the pizza dough to a disc approximately 25cm in diameter and place on a lightly oiled baking sheet. Spread the onions over it, leaving 2cm uncovered around the edge. Using a fish slice or palette knife, carefully dislodge the tomatoes from the tray and scatter them on top, skin-side down. Cover with clingfilm and leave in a warm draught-free place to rise for 15-20 minutes. The dough should look slightly risen and soft when ready to bake.

• 5

  Place on the middle shelf of the oven. Bake for 15 minutes and sprinkle with the chopped basil. Return to the oven and bake for a further 5-10 minutes or until the crust is risen and golden. Slide onto a cooling rack if serving cold, or serve straight from the oven garnished with basil sprigs.

• PER SERVING: 15.9g FAT (Excluding extras)