2 cups plain flour, plus extra for dusting
7g sachet dry yeast
1 tsp caster sugar
½ tsp salt
2 tbsp olive oil
¾-1 cup warm water
2 tbsp olive oil
2 medium onions (350g), thinly sliced
400g beef or pork chevapi (see tip)
½ cup barbecue sauce
1⅓ cups grated tasty cheese
50g sliced pepperoni
2 rashers bacon, trimmed, sliced
½ cup arrabiata pasta sauce (optional)
250g mozzarella ball, thickly sliced
Tip: Beef or pork chevapi, or chevaps, are Balkan skinless sausages sold in supermarkets and butchers.
To make dough; sift flour into a large bowl, stir in yeast, sugar and salt. Add oil and enough water to mix to a soft dough. Knead on a lightly floured surface for 5 minutes until smooth. Put dough into a lightly oiled bowl, cover and rest in a warm place until tripled in size (about 45 minutes).
Meanwhile; to make topping, heat oil in a large non-stick frying pan over a medium heat. Add onions and cook, stirring occasionally, for 6-8 minutes or until golden. Remove and set aside.
Preheat oven to 220°C. Return pan to a medium-high heat. Break chevapi into 2cm pieces into pan. Cook, stirring occasionally, for about 3 minutes or until just coloured. Remove from pan. Set aside.
Punch down dough with your fist and knead lightly until smooth. Cut dough in half. Roll each piece out, on a floured surface, to a 30cm round. Transfer to two floured oven trays.
Spread evenly with barbecue sauce. Sprinkle evenly with cheese. Top with chevapi, pepperoni, bacon and onion (reserve some for garnish).
Drizzle spoonfuls of pasta sauce over the top of each, if using. Place mozzarella slices on top. Bake for about 15 minutes or until golden around edges. Sprinkle with reserved onion. Slice and serve.