1 10-inch flat bread or small pizza base
1 medium white onion
Salt and pepper
Olive oil or butter
3oz Driftwood
Splash of milk
Fresh basil/rocket or small leaf salad for topping
Balsamic vinegar (optional)

1. Preheat oven to 200 degrees Celsius and position a rack in the middle of the oven. If using a pizza stone, place the stone in the oven as it preheats.

2. Sauté the onion in butter or olive oil over a medium heat until soft, stirring frequently. Season with salt and pepper. Cover to keep in the moisture if they begin to look dry – add a splash or two of water if they’re getting too brown. Set aside once cooked.

3. Once the oven is preheated, brush the flatbread with olive oil and place on the pizza stone or a baking sheet and “pre-bake” to crisp for about 5 minutes.

4. In the meantime, spoon the goat cheese into a bowl and add a splash of milk or water to thin so it’s spreadable. Whisk until smooth.

5. Remove the flatbread from oven and spread with the goat cheese and top with onions – we use all of the onions but use less and reserve the leftovers if you prefer.

6. Place back in the oven and bake for 10 minutes, or until the edges appear crisp and the onions and goat cheese have warmed through.

7. Slice and serve with the salad leaves and balsamic vinegar.