Mini pizzas with three toppings

Instructions

1. Melt spread in a large non-stick frying pan over medium heat. Cook onion, stirring occasionally, for 25 minutes or until golden. Add brown sugar and vinegar and cook, stirring, for 5 minutes or until onion mixture has caramelised.
2. Meanwhile, preheat oven to 200°C or 180°C fan-forced. Line 2 baking trays with baking paper. Whisk ¾ cup (185ml) lukewarm water, yeast and caster sugar in a jug until yeast has dissolved. Set aside in a warm place for 10 minutes or until frothy.
3. Sift flour and a large pinch of salt into a large bowl. Add yeast mixture and oil and mix to form a soft dough. Turn dough onto a lightly floured surface and knead for 5–7 minutes or until smooth and elastic. Roll out dough until 3mm thick. Using a 5cm round pastry cutter, cut 36 discs from dough. Place discs on prepared trays.
4. Divide caramelised onion among one-third of the pizza bases. Sprinkle with goat’s cheese. Place a potato slice on half of the remaining bases. Sprinkle with rosemary. Place a slice of bocconcini on remaining bases. Top with a slice of tomato. Lightly spray pizzas with oil. Bake for 10–12 minutes or until bases are golden and crisp.
5. To serve, top caramelised onion pizzas with thyme and bocconcini pizzas with basil leaves.