Method
Divide the dough into two pieces and allow it to come to room temperature if it has been chilled.
Place a large frying pan over a medium heat and add the butter and olive oil. When the butter has melted and begins to bubble, add the sliced onions with a generous pinch of salt and a little black pepper. Cook gently, stirring regularly, for 15–20 minutes until the onions are soft and beginning to caramelise around the edges. If they begin to colour too quickly, simply lower the heat and continue cooking gently. Set aside.
Stretch or roll each piece of dough out to roughly a 30cm round on a lightly floured surface or peel dusted with flour or fine semolina.
Scatter half of the bacon lardons over the dough, followed by half of the tender onions.
Slice the scallops in half horizontally and arrange them over the onions and bacon. Finish with the grated Parmesan and a scattering of chopped chives.
Cook the pizza in a very hot oven or pizza oven until the base is crisp and golden and the toppings are bubbling and just cooked. Remove to a board, trickle over a little extra olive oil and slice.
Repeat with the remaining dough and toppings and serve straight away.
