Caramelised Onion and Brie Pizza
Imagine the sweet scent of caramelised onions dancing with a melt-in-your-mouth Brie, snuggled atop a crispy pizza crust. It's the best of both worlds: a fancy French twist on a classic comfort food, perfect for a snug night in or for wowing your foodie gang during the festive season.
Watch it being made in our reel.
- 250g pizza dough ball for a 12-inch pizza or 350g for a larger 16-inch pizza
- Some flour for dusting
To make the caramelised onions:
- 2 large onions, thinly sliced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp sugar
- Salt and pepper, to taste
- 170-225g Brie cheese, sliced
- A few sprigs of fresh thyme (or 1 tsp dried thyme)
- Fresh cranberries (optional, for a tangy festive touch)
- Heat the olive oil and butter in a large pan or skillet over a low-medium heat.
- Add the thinly sliced onions and cook, stirring occasionally, for about 25-30 minutes or until they become soft and a deep golden brown colour. Be patient; a long and slow cook gives the best flavour.
- Sprinkle the sugar over the onions and continue to cook for another 5-10 minutes, stirring occasionally, until the onions are beautifully caramelised.
- Season with salt and pepper to taste then remove from the heat and set aside.
- Fire up the pizza oven to get it nice and hot.
- Stretch out your pizza dough ball on a floured surface to your desired pizza size (12" or 16").
- Spread the caramelised onions evenly over the pizza base, leaving a small border around the edges for the crust.
- Arrange the Brie cheese slices on top of the onions.
- Sprinkle fresh thyme leaves or dried thyme over the cheese.
- Carefully transfer the pizza to your peel - remember to dust the peel with some flour or semolina to stop the dough from sticking - and into the hot pizza oven for 1-2 minutes.
- Serve it up hot. As it's Christmas, we scattered over fresh cranberries for some festive feels.