Name: Cheese and Onion Pizza - Parehe Tīhi me te Aniana
Prep time: 30 min
Cook time: 15 min
Total time: 105 min
Ingredients: ⅔ C (165 ml) wai wera (hot water, from the tap); ½ C (125 ml) miraka whakaeto (evaporated milk); 1 tbsp (15 g) huka (sugar, of any kind); 1 tbsp + ¼ tsp īhi tere (instant yeast); 2 ¾ C (410 g) puehu parāoa kounga (high grade flour); 1 tsp tote (salt, fine); 2 tbsp (30 ml) noni ōriwa (olive oil or any oil you have); 1 tbsp (15 ml) noni ōriwa (olive oil or any oil you have); 1 aniana (onion); 2 tsp (10 g) tsp huka (sugar, any kind will work); 2 tsp (10 g) mahitete pū kākano ( wholegrain mustard); 1 C miraka whakaeto (evaporated milk); 1 packet (32 g) paura hupa aniana (onion soup powder); 200 g tīhi mozzarella (mozzarella cheese or whatever cheese you have); 70 g tīhi parmesan (parmesan cheese); Tote me te pepa (salt and pepper); 250 g pēkana ropiropi (streaky bacon, chopped); 1 tbsp (15 ml) marahihi māpere (maple syrup). This can also be swapped for the same amount of honey or sugar.; 140 g tīhi cheddar (Colby cheese, for the stuffed crust)

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This Cheese and Onion Pizza is inspired by Southland Cheese Rolls with a creamy cheese filling, sweet and salty bacon and a soft pizza dough. Forget Pizza Hut, this pizza will exceed all expectations!

A baked cheese and onion pizza sits on a brown baking paper on a round wooden board, that sits on a wooden table. One of the slices of pizza has been cut and cheese is pulling from the sides of the slice. There is bacon, chives and melty cheese all over the pizza.

E te whānau (family), this Cheese and Onion Pizza is so moorish. I grew up on a farm in the Deep South of Te Wai Pounamu (The South Island of New Zealand). It was there that my love for baking grew as my Māmā (mother), Aunties and neighbours showcased their skills on the daily. They all knew how to bake well and because of them, I learned how to bake too. We all grew up eating Southland Cheese Rolls so this is all the flavours merged in to a parehe (pizza).

More savoury recipes:

Do you want a light and fluffy bread infused with kāriki (garlic), rēmana (lemon) and tāima (thyme)? Then make this No-knead focaccia recipe. Or do you want a simple white loaf? Maybe, just maybe, it is time for some Light and Fluffy Fry Bread (Parāoa Parai)?

Videography and photography by Sarah Henderson.

Ingredient Tips for the Cheese and Onion Pizza:

A wooden board sits on a natural fabric, on a wooden table. On the round board is ingredients that are in vintage vessels. There is yeast, sugar, flour, milk, a ceramic jug and a glass bowl in view. Pink flowers are in the background.

Evaporated milk: This delicious miraka (milk) gives a rich creaminess to the dough and filling, do not swap it with normal milk because it will change the flavour.
Sugar: Any type of huka (sugar) will work in the recipe.
Instant yeast: Use īhi horo (instant yeast) in this recipe for efficient rising. If you are using Surebake or breadmakers yeast, double the amount.
High grade flour: Always use puehu parāoa kounga (high grade flour) in bread recipes for the fluffiest result.
Salt: I use Himalayan salt in my baking because it gives a subtle flavour. If you are using iodised table salt, half the quantity.
Oil: Use whatever noni (oil) you have on hand.
Onion: Red or white aniana (onions) work in the cheese sauce.
Soup Powder: Onion or French onion paura hupa (soup powder) work here.
Cheese: I use a mixture of mozzarella and parmesan but use whatever tīhi (cheese) you prefer.
Bacon: The pēkana (bacon) adds a delicious flavour bit it can be omitted.

Expert Tips:

Always give the yeast enough time to activate before adding the dry ingredients. The yeast will float to the top and it will be slightly foamy when it is ready.

Follow the kneading times as they are written because the gluten needs time to develop properly. If you need some more tips, check out this How to Knead Dough post.

When hand kneading use the palm of your hands, not your fingers. The dough and hands seem to get much stickier when it is worked like that, so work those palms in to the dough.

Preheat oven trays as you heat the oven. This helps to give the base a crispy bottom.

STEP BY STEP INSTRUCTIONS FOR THIS CHEESE AND ONION PIZZA:

Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.

A vintage glass bowl sits on a wooden table. In the bowl is dough ingredients and Naomi is adding flour on top of it from a small ceramic bowl. A small cup is next to the bowl.

1. Activate the Yeast:

Add the wai wera (hot water), miraka whakaeto (evaporated milk) and huka (sugar) in to a large bowl. Stir until the huka (sugar is dissolved).

Sprinkle over the īhi horo (instant yeast). Stir and leave the īhi (yeast) to activate for 5 minutes until the īhi (yeast) has floated to the top.

2. Add the Remaining Ingredients:

Add the puehu parāoa (flour), tote (salt) and noni ōriwa (olive oil). Mix with a fork until a shaggy dough forms.

A wooden board sits on a natural fabric, on a wooden table. On the round board is flour and a dough that Naomi is kneading with her hands.

3. Knead the Cheese and Onion Pizza Dough:

If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 5 minutes on low-medium speed.

If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 6 minutes. Try not to add any extra flour when you are kneading.

4. First Rise:

Place the kneaded pokenga (dough) in to a large, clean bowl. Cover with a tea towel or bowl cover and leave to rise for an hour.

As it rises, make the ranunga tīhi (cheese mixture).

A silver cast iron pan sits on a black portable stove. In the pan is diced onions that are being stirred with a wooden spoon.

5. Cook the Onions for the Cheese Sauce:

Set a heavy based pan over medium heat.

Dice the anaiana (onion) in to small pieces. Add the noni ōriwa (love oil) and aniana (onion) in to the pan and sauté gently until translucent.

Add the huka (sugar) and mahitete (mustard). Cook for 2 more minutes.

Add the miraka whakaeto (evaporated milk) and paura hupa aniana (onion soup powder). Stir and simmer for a few minutes until the mixture thickens.

A silver cast iron pan sits on a black portable stove. In the pan is a thick gooey cheese sauce that is being lifted out of the pan.

6. Add the Cheese:

Waruwarutia ngā tīhi (grate the cheeses).

Add all of the mozzarella and half of the parmesan in to the sauce.

Season well with tote and pepa (salt and pepper), making sure you taste as you go.

Remove from the heat and allow to cool.

A silver cast iron pan sits on a black portable stove. In the pan is bacon pieces that are steamy. A blue spatula with a wood handle is coming in to frame, to stir it.

7. Prepare the Bacon:

Set a frying pan over medium heat. Chop the pēkana ropiropi (streaky bacon) in to small strips.

Add the pēkana (bacon) to the frying pan and cook until all of the liquid has evaporated. Add the marahihi māpere (maple syrup) and cook for another minute until sticky. Then remove it from the heat.

The toppings are now ready to go.

8. Preheat the Oven:

Preheat the oven to 220 °C bake setting or 210 °C fan bake setting.

As the oven preheats, place two large baking tray in there. By preheating the trays the base of the pizza becomes crispy and golden.

A wooden board is on a wooden table. It is lined with brown baking paper and has a rolled out pizza dough on it. Around the edge are small pieces of cheese that line the crust.

9. Roll out the Cheese and Onion Pizza Dough:

Measure two pieces of baking paper to the same size as two flat baking trays.

Cut the risen dough in half to make two pizzas. Don't knead the dough again here, just cut it in half.

Add each half to a piece of baking paper and roll them out to large porohita (circles), rolling it out as large as it can go.

10. Stuff the Crust with Cheese (Optional):

Cut the 140 g of tīhi (cheese) in to small strips.

Place the cheese strips around the edge of both parehe (pizza) and fold it over. Press the edges well to encase the tīhi (cheese).

A wooden board is on a wooden table. It is lined with brown baking paper and has a rolled out pizza dough on it which has been stuffed with cheese. Naomi is spreading the pizza with a thick cheese sauce, using a wooden spoon.

11. Spread the Cheese Topping on to the Pizzas:

Add half of the cooled ranunga tīhi (cheese mixture) on to each parehe (pizza) and gently spread it out.

A wooden board is on a wooden table. It is lined with brown baking paper and has a rolled out pizza dough on it which has been stuffed with cheese. There is bacon all over it. Naomi is now sprinkling grated cheese on to it.

12. Add the Bacon:

Divide the pēkana (bacon) and reserved parmesan between the two parehe (pizza).

13. Second Rise:

Leave to rise for 10 - 15 minutes on the bench.

A baked cheese and onion pizza sits on a brown baking paper on a round wooden board, that sits on a wooden table. Two of the slices of pizza has been cut and cheese is pulling from the sides of the slices. There is bacon, chives and melty cheese all over the pizza.

14. Bake the Cheese and Onion Pizza:

Then use the baking paper to slide both pizza on to the preheated trays.

Rotate the trays during baking.

Bake the parehe (pizzas) at 220 °C bake setting or 210 °C fan bake setting for 5 minutes. Then turn the oven down to 180 °C bake setting or 170 °C fan bake setting and bake for a further 10 minutes.

Remove from the oven and allow to cool for 5 minutes before eating and sharing with your loved one.

A freshly baked cheese and onion pizza is on a tray lined with brown baking paper. A knife is lifting off a slice and cheese is pulling off the piece. There is lemons and tomatoes in the background.

15. Store the Cheese and Onion Pizza:

This is always best served warm, straight from the oven.

If there are any left overs, store it in a sealed container in a cooled cupboard or fridge and gently heat to bring it back to life.

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Naomi Toilalo is at the table laden with baking. There is lamingtons, lemon meringue pie, custard slice and cream buns. She is decorating a cake in front of her and smiling.

DID YOU ENJOY THIS RECIPE?

It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.

I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.

A top shot shows A whole cheese and onion pizza on a round wooden board, two pieces are cut and pulled out revealing the gooey cheese topping.

Print Pin

5 from 1 vote

Cheese and Onion Pizza - Parehe Tīhi me te Aniana

The ultimate cheese pizza inspired by Southland Cheese Rolls with a creamy cheese filling, bacon and a simple pizza dough.

Course Baking

Cuisine pizza

Keyword best homemade cheese and bacon pizza, cheese roll recipe, homemade cheese and bacon pizza, homemade cheese pizza, homemade cheese pizza recipe, homemade pizza nz, homemade pizza recipe, southland cheese rolls nz

Prep Time 30

Cook Time 15

Rising Time 1

Total Time 1 45

Servings large pizzas

Ingredients

The Dough - Te Pokenga

⅔ C (165 ml) wai wera (hot water, from the tap)
½ C (125 ml) miraka whakaeto (evaporated milk)
1 tablespoon (15 g) huka (sugar, of any kind)
1 tablespoon + ¼ teaspoon īhi tere (instant yeast)
2 ¾ C (410 g) puehu parāoa kounga (high grade flour)
1 teaspoon tote (salt, fine)
2 tablespoon (30 ml) noni ōriwa (olive oil or any oil you have)

The Cheese MIxture - Te Ranunga Tīhi

1 tablespoon (15 ml) noni ōriwa (olive oil or any oil you have)
1 aniana (onion)
2 teaspoon (10 g) teaspoon huka (sugar, any kind will work)
2 teaspoon (10 g) mahitete pū kākano ( wholegrain mustard)
1 C miraka whakaeto (evaporated milk)
1 packet (32 g) paura hupa aniana (onion soup powder)
200 g tīhi mozzarella (mozzarella cheese or whatever cheese you have)
70 g tīhi parmesan (parmesan cheese)
Tote me te pepa (salt and pepper)

The Bacon - Te Pēkana

250 g pēkana ropiropi (streaky bacon, chopped)
1 tablespoon (15 ml) marahihi māpere (maple syrup). This can also be swapped for the same amount of honey or sugar.

Cheese for the Stuffed Crust (Optional)

140 g tīhi cheddar (Colby cheese, for the stuffed crust)

Instructions

Activate the Yeast:

Add the wai wera (hot water), miraka whakaeto (evaporated milk) and huka (sugar) in to a large bowl.
Stir until the huka (sugar is dissolved).
Sprinkle over the īhi horo (instant yeast).
Stir and leave the īhi (yeast) to activate for 5 minutes until the īhi (yeast) has floated to the top.

Add the Remaining Ingredients:

Add the puehu parāoa (flour), tote (salt) and noni ōriwa (olive oil).
Mix with a fork until a shaggy dough forms.
Once the dough is roughly incorporated, it is time to knead the dough.

Knead the Cheese and Onion Pizza Dough:

If you are using a mixer, place the dough in the mixing bowl. Using a dough hook, knead for 5 minutes on low-medium speed.
If you are kneading by hand, add the dough to a lightly floured bench or table. Knead the dough with the palms of your hands (not with your fingers) for 6 minutes. Try not to add any extra flour when you are kneading.

First Rise:

Place the kneaded pokenga (dough) in to a large, clean bowl.
Cover with a tea towel or bowl cover and leave to rise for an hour.
As it rises, make the ranunga tīhi (cheese mixture).

Cook the Onions for the Cheese Sauce:

Set a heavy based pan over medium heat.
Dice the anaiana (onion) in to small pieces.
Add the noni ōriwa (love oil) and aniana (onion) in to the pan and sauté gently until translucent.
Add the huka (sugar) and mahitete (mustard). Cook for 2 more minutes.
Add the miraka whakaeto (evaporated milk) and paura hupa aniana (onion soup powder).
Stir and simmer for a few minutes until the mixture thickens

Add the Cheese:

Waruwarutia ngā tīhi (grate the cheeses).
Add all of the mozzarella and half of the parmesan in to the sauce. Season well with tote and pepa (salt and pepper), making sure you taste as you go.
Remove from the heat and allow to cool.

Prepare the Bacon:

Set a frying pan over medium heat.
Chop the pēkana ropiropi (streaky bacon) in to small strips.
Add the pēkana (bacon) to the frying pan and cook until all of the liquid has evaporated.
Add the marahihi māpere (maple syrup) and cook for another minute until sticky. Then remove it from the heat.
The toppings are now ready to go.

Preheat the Oven:

Preheat the oven to 220 °C bake setting or 210 °C fan bake setting.
As the oven preheats, place two large baking tray in there.
By preheating the trays the base of the pizza becomes crispy and golden.

Roll out the Cheese and Onion Pizza Dough:

Measure two pieces of baking paper to the same size as two flat baking trays.
Cut the risen dough in half to make two pizzas. Don't knead the dough again here, just cut it in half.
Add each half to a piece of baking paper and roll them out to large porohita (circles), rolling it out as large as it can go.

Stuff the Crust with Cheese (Optional):

Cut the 140 g of tīhi (cheese) in to small strips.
Place the cheese strips around the edge of both parehe (pizza) and fold it over.
Press the edges well to encase the tīhi (cheese).

Spread the Cheese Topping on to the Pizzas:

Add half of the cooled ranunga tīhi (cheese mixture) on to each parehe (pizza) and gently spread it out.

Add the Bacon:

Divide the pēkana (bacon) and reserved parmesan between the two parehe (pizza).

Second Rise:

Leave to rise for 10 - 15 minutes on the bench.

Bake the Cheese and Onion Pizza:

Then use the baking paper to slide both pizza on to the preheated trays.
Rotate the trays during baking.
Bake the parehe (pizzas) at 220 °C bake setting or 210 °C fan bake setting for 5 minutes.
Then turn the oven down to 180 °C bake setting or 170 °C fan bake setting and bake for a further 10 minutes.
Remove from the oven and allow to cool for 5 minutes before eating and sharing with your loved one.

Store the Cheese and Onion Pizza:

This is always best served war, straight from the oven.
If there are any left overs, store it in a sealed container in a cooled cupboard or fridge and gently heat to bring it back to life.