Beef and Caramelized Onion Pizza

Wash and dry all produce. Cut the dough into two equal pieces. Sprinkle the flour on your counter. Using a rolling pin or a long glass bottle (like a wine bottle!), roll out each dough into a 12-inch circle. (TIP: If you don't have a round baking sheet, roll each dough into 1/4-inch thick rectangles to fit your baking sheet.)

Place each rolled dough over two parchment-lined baking sheets and prick all over with a fork. Bake in the centre of the oven until the crust is lightly golden, 15-16 min.

Meanwhile, heat a large non-stick pan over medium heat. Add a drizzle of oil, then the onions. Cook, stirring occasionally, until softened, 4-5 min. Reduce the heat to low, then add 2 tsp sugar and 1 bottle vinegar. Cook, stirring occasionally, until the onions are brown and tastes sweet, 12-14 min.

Meanwhile, coarsely grate the carrot. Add the ground beef to the caramelized onions. Increase the heat to medium-high. Cook, breaking the meat up into smaller pieces with a spoon, until no pink remains, 4-5 min. Stir in the carrot. Cook, stirring occasionally, until softened, 1-2 min. Season with salt and pepper.

Divide the tomato sauce between each baked pizza crust and spread the sauce to the edges. Top with the beef mixture, then sprinkle with cheese. Return the pizzas to the oven and bake until the cheese is melted, 4-5 min.