Ingredients500g store-bought fresh pizza dough balls 1 tbsp extra virgin olive oil ½ cup store-bought caramelised onion relish2 tsp sherry vinegar50g (about ½ cup) finely grated parmesan 30g (¼ cup) finely grated gruyere cheese2 French shallots (eschalots), thinly sliced8 sprigs thyme MethodStep 1Preheat the oven to 220C fan-forced (240C conventional). Prepare two large baking trays by lining with nonstick baking paper. On a lightly floured surface, roll and stretch each dough ball out into a 20cm x 40cm oval, then transfer one base onto each prepared tray. Step 2Brush the dough bases evenly with the olive oil. In a small bowl, mix the caramelised onion relish with the sherry vinegar, then spread this mixture over the bases, leaving a 1.5cm border for the crust. Combine the grated parmesan and gruyere, scatter the cheese blend evenly over the relish, and top with the thinly sliced eschalots. Step 3Bake for 12–15 minutes until the crusts are golden and crisp and the cheese is bubbly. Scatter the fresh thyme leaves over the pizzas and return to the oven for a final 2 minutes to release the herb aromatics. Cut into wedges and serve immediately.