Caramelized onions: Cut the onions in half and slice thin half rings.

Add the olive oil to a 20 cm cast iron casserole and heat it to medium heat. Add the onions and let them brown over a low to medium heat until they are soft and slightly translucent.

Add the remaining ingredients and let the onions caramelize at medium heat for about 10 minutes under constant stirring.

Take the casserole of the heat when the onions are soft. Set it aside. This portion is enough for 2 pizzas.

Cream cheese cream: Mix all the ingredients together to make a smooth cream. Set it aside.

Wild garlic butter: Pour the soft butter into a bowl and add the wild garlic and salt. Whisk all ingredients well with a fork.

Pour the butter into baking paper and shape a block of butter to fit the butter dish. You may want to fold the baking paper beforehand to make it easier to shape the soft butter. Refrigerate the butter and move it to the butter dish when it has hardened again.

Gluten free pizza dough: Whisk the HUSK-fiber with water (1) with a fork for about 10 seconds. Let it sit while you prepare the other ingredients.

Mix flour, sugar, dry yeast, baking powder and salt in a bowl. Add kefir, water (2), oil, vinegar and HUSK-gelé to the bowl and mix the dough in a food processor at medium-high speed for about 5 minutes.

Pour the dough onto a lightly floured surface, form a ball with light movements and divide the dough into 4 equal pieces. Shape each piece into a ball and flatten the dough in the center. Now you need to open the dough. This means that you need to press the dough flat and into shape from the center of the dough ball. Make sure to add some flour both on the table and on top of the dough - but only enough to prevent the dough from sticking.

Move the pizza dough to a baking tray covered with baking paper when you're about halfway through the process to make it easier to handle.

Continue to open the dough by pressing in the center, not along the edges, until it has a diameter of about 22 cm - the same size as the Coupe pasta plate. Cover the dough with kitchen foil and a dish towel and let it rest while you prepare the filling.

Fry the bacon in a frying pan until the slices are crispy. Place the bacon slices on a plate covered with kitchen paper and set aside.

Grease 4 Coupe pasta plates with olive oil, preferably all the way up the sides.

For pizzas with caramelized onion and bacon: Drizzle a little extra olive oil to avoid the tomatoes sticking when turning the pizza.

Divide the halved tomatoes between 2 Coupe pasta plates. Distribute pieces of mozzarella and a few pieces of freshly grated parmesan. Cut some thin slices of wild garlic butter and spread on top of both plates. Place a pizza dough on top to form a lid. Gently press the dough along the edge to seal it well. Repeat with the second pizza. Cut a few thin slices of butter and place them in the center of each plate. That way you can tell the difference between the two toppings.

Cover each disc with kitchen foil and let the dough rise for about 45 - 60 minutes.

Switch on the oven to 200C degrees hot air.

Remove the kitchen foil when the pizzas have risen.

Bake the pizzas for approx. 20 - 25 minutes on 2 baking trays.

Remove the pizzas from the oven and let them cool slightly. Using a knife and oven mitts, carefully invert the pizzas onto a Coupe dinner plate.

Drizzle some honey on the onion pizzas and garnish with an edible flower (optional).

Cut some wild garlic butter and place on the tomato pizzas.

The pizzas are best when eaten immediately.