Sweet onions go amazingly on pizzas! Here we've combined them with thin slices of potato, and smuggled in some spinach. Note that this is a white pizza - that is, with no tomato sauce. Yum!

Directions

1. Preheat your oven to 250 degrees non-convection with a baking tray at the bottom. Peel the potatoes and slice them as thinly as possible. Use a mandolin if you have one. But be careful, it's super duper sharp! Pop the potato slices into a bowl of water. Cut the onion into rings and cook them soft and tasty in a bit of olive oil. Just pop them on the pan and let them chill there while you roll out the pizzas. Pop a lid on if needed, and don't forget to stir!

2. Sprinkle semolina onto a clean tabletop and roll out the pizza dough with a rolling pin, to about 30 cm. in diameter. Note: If you don't have a pizza peel to move the pizzas to the oven with, move the rolled out dough to a piece of baking parchment before you put on the toppings.

3. Once the onions are soft and fragrant, add acacia honey and lemon to taste, to give them a sweet and mild flavour. Rinse the spinach and add to the onion mix, and cook until the spinach is wilted.

4. Brush the pizza bases with a bit of olive oil. Spread the onion and spinach mix onto the bases. Let the potato slices drip off and pop those on along with black olives, if the kids don't mind. Finish with small chunks of mozzarella on top. Move the pizzas to the oven with a pizza peel, or slide a cutting board under the baking parchment holding the pizzas and move them to the baking tray. Bake the pizzas for 10-15 minutes, until the cheese is golden and the crust crispy.

5. Wash the cucumber, peel the carrots and cut both into sticks for snack veggies. Enjoy - and remember, pizza tastes better when eaten with your hands.

Tip

For two adults and two kids, this recipe makes two pizzas. If you're feeding a different number of people, just use 200-225 grams of pizza dough per pizza as a key. While you have the spuds out, boil a few to put in the little ones' packed lunches.