Wild Mushroom and Sticky Onion Pizzette

method:

• First, make the dough. Mix the lukewarm water with the yeast and sugar to activate the yeast. If your kitchen is cold, place in a warm spot. After 10 minutes it should have a frothy head. Add the olive oil and salt to the water yeast mixture.
• Place the flour in a bowl and add the liquid. Mix, using your hands until it comes together to form a sticky dough. Place in a clean bowl, loosely covered with cling film or a damp cloth and leave in a warm place. After an hour or so the dough should have doubled in size.
• While the dough is rising, place a large pan over a low heat and add a generous knob of butter. Add the sliced onions to the pan and cook very gently, stirring often, until the onions are golden brown, sweet and just beginning to become sticky, about 30 minutes.
• Remove from the heat and set the onions to one side in a bowl. In the same pan, add another big knob of butter and the firmest of the mushrooms (chestnut mushrooms will cook more slowly than girolles). As they start to brown, add the more delicate mushrooms.
• You may need to cook them in batches as they will stew rather than brown if the pan is overcrowded. Once just golden brown, remove from the heat, add the thyme, plus salt and pepper to taste. Add the cooked onions and mix well.
• Preheat the oven to 220C/450F/Gas 8. Place a pizza stone or a couple of upside-down baking sheets in the oven to heat up. Flour your hands and knock back the risen dough to its original size using your knuckles.
• Flour the surface again before dividing the dough into eight balls. Roll one piece of the dough out into a circle about 15cm wide. Remove the stone or a tray from the oven and dust with a little flour or polenta to stop the dough sticking. Slide the dough base onto the hot tray and quickly top with a couple of spoonfuls of the onion-mushroom mixture, leaving a small crust round the edge. Carefully slide the tray back into the oven.
• Cook each pizzette for 8 minutes or until the crusts are slightly puffed up and golden brown. Remove from the oven and eat while piping hot. For an extra treat, brush the topping with a little melted butter or good quality extra-virgin olive oil.