(will serve 4 as a main course)

Dough Base:
1lb 5oz / 600g Strong Flour
1 pkt. Yeast
Pinch Salt
10 oz / 300ml warm water
2 tbs. Olive Oil
Topping:
2 Large Spanish Onions (1 1/2lbs / 700g)
2 tablespoons Olive Oil
2 Tins Chopped Tomatoes (2lbs / 800g)
1 tablespoon Chopped Oregano or Thyme
1 tablespoon Wine Vinegar
2 teaspoons Sugar
Salt and Pepper
7oz / 200g Streaky Rashers
4 oz / 110g Stoned Black Olives
3 oz / 90g Piece of Parmesan

Put flour yeast and salt into Magimix and mix together.
Add water and oil and mix (quickly) to a dough.
Tip out on to a floured board and knead briefly just to bind.
Press into a well oiled, large roasting tin, making a lip around the edges to hold in the filling, and leave for one hour in a warm place to rise.
While this is rising peel and slice the onions thinly.
Sweat these gently in a covered pan with the 2 tablespoons of olive oil for about 30 mts until very soft. (Stir them from time to time, they may take on some colour but make sure they don’t burn).
At the same time chop the bacon thinly and fry in a little oil until crisp.
While these are cooking put the tomatoes in a pan with the herb, vinegar, sugar, salt and pepper.
Boil these together briskly until a lot of the liquid has evaporated and the tomatoes are thick.
Heat the oven to 200C, 400F, Gas 6.
Spread the softened onions on the dough base, spoon over the tomatoes and finally sprinkle over the bacon and black olives.
Bake at the set temperature for 35 to 40 mts.
Shave the parmesan with a potato peeler and sprinkle over just when you take it out of the oven.
Serve hot (or cold as great picnic food).