Method

Heat 30ml of olive oil in a small saucepan, on a medium heat.

Fry the diced red onion gently until soft.

Add the sun blush tomatoes, capers and onion seeds.

Put aside and prepare dough ingredients.

DOUGH

Activate the yeast in 80ml warm water.

Weigh the flours and salt into a mixer with a dough hook.

Add in the activated yeast and onion, tomato, caper mix.

Knead with the dough hook for about 5 mins. Add some or all of the extra water if needed. The mix will be stickier than normal bread dough.

After mixing

Ready for rising

Place the dough in a large bowl and leave to rise for 11/2 hours, until well risen.

Once risen, knock back the dough, turn out of the bowl onto a well floured surface.

Knead to a smooth dough

Line a 30cm x 20cm baking sheet with silicone baking parchment.

Place the dough on the parchment and press it out to cover the surface.

Cover with a piece of silicone parchment.

Leave to rise for 45mins.

FINISHING

Heat plenty of sunflower oil in a deep pan.

Keeping the dough on the parchment, place on the work surface.

Using a pizza cutter, slice the dough rectangle across its width in to 4cm slices. Cut each slice into 2,3 or 4 diamond shapes (vary size to occasion)

Using a spatula lift each "diamond" into the hot oil and deep fry in very hot oil (over 200C) quickly until golden brown. Do not over crowd the pan. The dough will puff up.

Cutting the strips into diamonds will leave odd shapes at each end, fry these as the cook's treat!.

Drain well on at least 4 pieces of kitchen paper, this will ensure the PizzaSfridi are not greasy.

SERVING

Eat fresh from the pan with a tasty dip.

Or leave to cool for eating later, if there are any left!

The PizzaSfridi are suitable for eating hot or cold. Reheat from either chilled or frozen in the oven preheated to 200C until hot and crispy, about 10 minutes.