Bacon, Parmesan & Basil Pizza

Heat 1/2 of the olive oil in a small frying pan over a medium-high heat. Add the red onion and cook, stirring occasionally, for 5-6 minutes, or until softened. Add the brown sugar, warm water and 1/2 the balsamic vinegar and cook for a further 3-4 minutes, or until the onions become sticky and dark purple. Set aside. These balsamic caramelised onions are the perfect accompaniment to any pizza! Cooking the onions slowly allows the natural sugars to caramelise while the brown sugar and balsamic vinegar help the process along. Keep the recipe on hand for another day, make a big batch and store in a jar for up to three weeks.

Meanwhile, heat a second small frying pan over a medium-high heat. Add the bacon and cook for 4-5 minutes, or until browned and slightly crispy. Remove the pan from the heat. While the bacon is cooking, pick the basil leaves.

Combine the tomato paste, remaining olive oil and remaining balsamic vinegar in a small bowl. Season to taste with salt and pepper. Lay the wholemeal pizza bases on a flat surface rough side down. Spread the tomato paste over the bases evenly using the back of a spoon.

Dollop the caramelised onion over the top of the bases and sprinkle with bacon and Parmesan cheese. Sprinkle with the chilli flakes (if using). Place in the oven directly onto the wire racks and cook for 10 minutes, or until the cheese is melted and golden and the bases are crispy. Remove from the oven.