Step 1

For the dough, combine flour, yeast and 1 tsp salt in a large bowl and make a well in the centre. Combine oil and 1 cup (250ml) warm water, then add to the flour mixture. Stir to combine, then use your hands to form into a soft dough. Turn out onto a lightly floured surface and knead for 5-8 minutes until smooth and elastic.

Step 2

Place the dough in an oiled bowl, turning to coat lightly with the oil. Cover with plastic wrap and rest in a warm place for 1 hour or until doubled in size.

Step 3

Meanwhile, to make the caramelised onion, place the butter and onion in a saucepan over medium heat and cook, stirring occasionally, for 12-15 minutes until onion is soft. Sprinkle with the sugar and cook, stirring, for 6-8 minutes until the onion is glossy and caramelised, and any excess liquid has evaporated. Remove from heat and set aside to cool.

Step 4

Preheat the oven to 230°C. Line a large baking tray with baking paper.

Step 5

Knock back the dough. Turn out onto a lightly floured surface and knead for 2-3 minutes until smooth and elastic. Roll out to a 1cm-thick 40cm x 25cm oval. Transfer to the lined baking tray. Top the dough with the caramelised onion, leaving a 1cm border, then sprinkle over the gorgonzola and pine nuts. Season with freshly ground black pepper and bake for 18-20 minutes until golden and cooked through.

Step 6

Allow the flatbread to cool for 5 minutes, then scatter with rocket leaves. Slice into wedges and serve warm or at room temperature.