Mix the dried yeast with 100ml warm water and sugar and leave for 5 minutes.
Place the salt and three quarters of the flour into the food processor. With the food processor on using a metal blade, pour in the yeast mixture and olive oil through the opening at the top. Continue to process until the dough binds together, adding more flour if it is too sticky.
Remove the dough from the processor; knead by hand for two minutes. Transfer to a bowl lightly greased with oil and covered with cling film. Leave for rise about 1 hour or until double in volume.
To make the filling, heat the oil in a large frying pan on a medium temperature. Sauté the onions, sugar and garlic for about 15 minutes or until nicely caramelised but not burnt. Season with salt and pepper.
Knock back the dough and divide into 4 portions. Lightly dust the surface with flour. Roll out the dough so that it is about 5 mm /3/4 inch thick. Transfer to a tray lined with nonstick baking paper.
Pre-heat the oven to 250C/ 450F/ Gas mark 8.
Spread the red pepper paste on top of the pizza base. Top with the caramelised onions and mozzarella cheese.
Bake for 10 minutes or until the crust is golden brown and the cheese is bubbling.
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