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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.
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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 minutes
Cook Time 15 minutes
Rising Time 1 hour
Total Time 1 hour 45 minutes
Servings 2 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.