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Sauté the onions with the brown sugar and spoonful of water until golden, then arrange sliced tomatoes in a circle in the pan. Fry for 2-3 minutes.
Remove from heat and drizzle the balsamic vinegar on the tomatoes. Arrange the chorizo slices on top of the tomatoes, sprinkle with rosemary, then top with crumbled goat’s cheese. Cover with puff pastry or pizza dough, and fold in the edges.
Continue frying on high heat for a couple of minutes before transferring to a 175°C preheated oven for 30 minutes. Once cooked, let cool and turn upside down on to a serving platter.