Caramelized Onion With Brie Pizza Recipes
CARAMELIZED ONION & BRIE PIZZA
Another King Arthur Flour recipe, something a little different, as per their review, and our taste: a subtle sweetness of caramelized onion, the cream richness of Brie Chee the toasted nuttiness of slice almonds. The crust is more like a focaccia bread than your normal pizza crust
Provided by Bonnie G 2
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 281.5, Fat 12.7, SaturatedFat 5, Cholesterol 24.9, Sodium 445.5, Carbohydrate 31.6, Fiber 2.2, Sugar 1.9, Protein 10.3
BRIE AND CARAMELIZED ONION PIZZA
A rich, lavish take on pizza made with brie cheese, caramelized onions and slivered almonds. It is creamy, crunchy and quite a treat!
Provided by Erica Scime
Categories Main
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Heat the oven to 375°F.
- Flour a counter or other surface and spread out the pizza dough. (You can use homemade or store bought dough, either whole wheat or white. Its up to you!) Use your hands and/or a rolling pin to stretch and flatten the dough until it is as thin as you like. (But this kind of pizza is best on thin crust.) Use a docker, if you have one, to get rid of any air bubbles. Now, spread your dough on a baking tray and place it in the oven for about 10 minutes.
- While the dough is baking, place the olive oil and onions in a pan over low heat and cook for a few minutes. Then, add the brown sugar and cook for a few more minutes or until the onions are clear and beginning to brown. Then toss in the almonds and cook for just a few minutes longer. Remove from heat.
- Now, slice the brie into large circles and set aside.
- Once the dough is close to being cooked, remove it from the oven. Place the brie on top of the pizza dough and then the onions and the almonds. Place the pizza back in the oven for another ten to 15 minutes or until the crust is crispy and light brown.
More about "caramelized onion with brie pizza recipes"
CARAMELIZED ONION AND BRIE PIZZA RECIPE | KING ARTHUR …
From kingarthurbaking.com
4.4/5 (13)Total Time 3 hrs 15 minsServings 16
- To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
- Mix and knead the crust ingredients — by hand, mixer, or bread machine — to make a smooth, shiny, just slightly sticky dough., Allow the dough to rise, covered, while you make the topping, about 45 to 60 minutes., To make the topping: In a large skillet, heat the oil or butter over medium-high heat, then add the onions and cook, stirring often, until they're translucent and browning on the edges, about 20 minutes., Add the vinegar, sugar, and salt, and cook until evenly browned and all the liquid has evaporated, another 10 minutes or so., Remove the onions from the heat and transfer them to a plate or shallow dish to cool., Preheat the oven to 425°F., Lightly oil two 12" or 14" round pizza pans, one 18" x 13" baking sheet, or a grandma pizza pan.
- Cover and let the dough rest for 10 to 15 minutes if it starts to shrink back during this process., Let the crust rest, covered, for up to 60 minutes, until the onions have cooled down; the longer your crust rests, the lighter it will be., Cover the dough with the onions, then scatter with the Brie.
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