Baby Brie Caramelized Pepper And Onion Pizza Recipes

CARAMELIZED ONION & FIG PIZZA

Steps:

• In a large skillet, heat 1 tablespoon oil over medium heat. Add onion; cook and stir until softened. Reduce heat to medium-low; cook 30-35 minutes or until deep golden brown, stirring occasionally. Add garlic and pepper; cook 1 minute longer., Preheat oven to 425°. Unroll and press dough onto bottom and up sides of a greased 15x10x1-in. baking pan. Bake 7-10 minutes or until golden brown., In a small bowl, beat cream cheese, thyme and remaining oil until blended. Spread over crust. Top with caramelized onion, figs, prosciutto and pine nuts; sprinkle with cheese. Bake 6-10 minutes longer or until cheese is melted.

ALOUETTE BABY BRIE CARAMELIZED PEPPER & ONION PIZZA

Steps:

• Heat oven to 400°F Place oven rack in lowest position.
• Grease cookie sheet. Unroll dough on cookie sheet. Press out to 15x12-inch rectangle.
• Bake 8 minutes or until light golden brown. Remove from oven.
• Meanwhile, in medium skillet over medium heat, cook and stir onions with 2 tablespoons of the balsamic vinaigrette and the brown sugar 8 to 10 minutes or until tender.
• Stir in red pepper strips and remaining 1 tablespoons balsamic vinaigrette.
• Arrange Alouette Baby Brie over partially baked crust. Top with onion and pepper mixture. Drizzle lightly with olive oil.
• Bake 10 minutes or until Alouette Baby Brie is melted and crust is deep golden brown.
• Sprinkle with thyme leaves. Cut into 20 squares and cut squares diagonally into triangles.

CARAMELIZED ONION & BRIE PIZZA

Steps:

• CRUST:.
• Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
• Allow dough to rise, covered, while you make the topping.
• TOPPING:.
• In large skillet, heat oil.
• add onions and cook, stirring often, until translucent and browning on edges.
• Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
• Remove from heat and set aside to cool.
• Place pizza stone in middle of oven and preheat to 425.
• Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
• Cover each dough with a layer of onions, then scatter the Brie.
• Grind a sprinkling of fresh pepper over top and scatter with almonds.
• Bake for 15 to 18 minutes, until crust is brown.
• For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
• Serve hot or at room temperature.