Combine the dry ingredients in a large mixing bowl and mix well. Create a “well” in the middle of the flour mixture and slowly pour in the water. Knead the dough until it comes together in a smooth ball. If it’s too wet, add more flour. If it’s too dry add more water. You can mix it by hand or in a stand mixer using the dough hook.

Cover the dough with a cloth and let it sit for 10 minutes.

While the dough is relaxing, heat olive oil in a frying pan. Add onions and sauté on a low flame for 8-10 minutes, stirring regularly. When the onions are very soft and starting to brown and caramelise, add in the apple cider vinegar. Cook until the liquid evaporates, another 3-5 minutes. Season with salt and remove the pan from the heat.

Preheat the oven to 200C and line a baking tray with baking paper

On a very well-floured surface, roll out the dough into a 25cm disk and transfer the dough disk to the lined baking tray.

On a very well-floured surface, roll out the dough into a 25cm disk and transfer the dough disk to the lined baking tray.

Bake for 20 minutes, rotating the pan halfway through or until the crust is brown.

Remove from the oven, slice and sprinkle some chopped rosemary (if using) over the pizza. You can also add more feta if desired. Serve immediately.