Caramelized Onion and Brie Pizza

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Yield: 16 servings

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This pizza's rich topping features the subtle sweetness of caramelized onion.

Caramelized Onion and Brie Pizza

star rating (4) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: 16 servings
Published: 06/27/2011

Ingredients

Crust

Topping

  • 2 teaspoons vegetable oil or butter
  • 4 large yellow onions (2 pounds), thinly sliced (about 7 to 8 cups)
  • 1 tablespoon red wine vinegar*
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 14 to 16 ounces Brie cheese, rind removed, cut into cubes
  • freshly ground black pepper
  • 1/2 cup sliced almonds, optional
  • *Use 2 to 3 tablespoons of any sweet dessert wine in place of the wine vinegar and sugar, if desired.

Directions

1) Mix and knead the dough ingredients to make a smooth, shiny, and just slightly sticky dough.

2) Allow the dough to rise, covered, while you make the topping.

3) In a large skillet, heat the oil or butter, then add the onions and cook, stirring often, until they're translucent and browning on the edges.

4) Add the vinegar, sugar, and salt, and cook until evenly browned, and all the liquid is evaporated.

5) Remove from the heat and set aside to cool.

6) Preheat the oven to 425°F.

7) Pat and roll the dough into two 12" or 14" round pizzas; or one thick-crust 18" x 13" pizza.

8) Cover the dough with a layer of onions, then scatter with the Brie. Grind a sprinkling of fresh pepper over the top. Sprinkle with sliced almonds, if desired.

9) Bake the pizza(s) immediately; or let them rise for awhile, for thicker crust.

10) Bake pizzas for 15 to 18 minutes, until the crust is brown. Serve hot, or at room temperature.

Yield: about 16 servings.

Reviews

1
  • star rating 03/29/2014
  • Rebecca from Oregon
  • Wonderful!
  • star rating 02/07/2012
  • YamDankee from Midcoast Maine
  • Five stars just for the topping! Drizzled with just a bit of very good balsamic? OMG.
    Oh yes, aged balsamic is the best! Elisabeth
  • star rating 07/17/2011
  • spookys6 from KAF Community
  • A winner. Love that crust! Willl use just that again. Who knew- yeast PLUS baking powder was NOT a missprint. Only change for next time- MORE onions. Thanku!
  • star rating 07/16/2011
  • wordmaven from KAF Community
  • Wow! This was my first attempt at making pizza, having been completely seduced by the idea of caramelized onions and brie. The dough was easy to make in my bread machine, and I used a combination of yellow and white onions in the topping. The crust came out a bit thicker than I wanted (I think I just didn't roll it thin enough in shaping the crust) but the pizza tasted wonderful. This would make great individual appetizer pizzas, too. Thanks to the Baker's hotline for letting me know I could freeze pizza dough and giving me tips for the newbie on making pizza. Next time I might bake this directly on my pizza stone instead of in a pan.
1
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