Thursday, March 3, 2011

Pizza--a whole new spin (Part 4)

I've recently stumbled upon a new blog -- I found the genesis for today's recipe on Dara Michalski's blog and then added a little of this and a touch of that to make it my own. If you've never eaten brie, this might be a good introduction. If you love brie, you'll love this pizza. And, if you have hated brie.......well, this could change your mind.

Brie, Apple and Caramelized Onion Pizza
2 tbsp olive oil, divided
3 large yellow onions, peeled and sliced thinly into semicircles
1 tbsp brown sugar
1/2 cup water, divided
1 tbsp balsamic vinegar
1 tsp kosher salt, divided
1 lb of pizza dough
Flour for rolling dough
One large sweet apple (Golden Delicious or Cameo) thinly sliced
8 slices (4 oz.) Brie cheese

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onions and cook until softened, about 15 minutes. Stir in brown sugar. Cover and cook until the onions are golden brown, about 20 minutes, stirring occasionally. Add 1/4 cup water, cover the pan again and cook until the onions are deep golden brown, about 15 minutes. Stir in balsamic vinegar, 1/2 teaspoon salt, and an additional 1/4 cup water. Cover the pan and cook until the liquid is absorbed. Remove from heat.

Preheat the oven to 450 degrees.

Roll out dough to about 1/8-inch thickness to cover a 15-inch pizza pan.

Brush the dough with 1 tablespoon olive oil. Spread 2/3 of the caramelized onions over the dough and sprinkle with 1/2 teaspoons kosher salt. Bake for 8 minutes. Remove the pizza from the oven and arrange apple, Brie cheese and remaining carmelized onions on top.

Return the pizza to the oven and bake for an additional 4-6 minutes, or until the crust is golden brown and crisp to the touch (careful - it's hot!) Remove from the oven and let sit for about 10 minutes before cutting into wedges.

Makes 8 large or 16 small wedges.

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