Caramelized Onion and Brie Pizza
- 1 Basic Pizza Dough
- 2 tsp butter
- 4 2 lb large yellow onions
- 1 Tbs red wine vinegar
- 2 Tbs sugar, divided
- 1/4 tsp salt
- 1 cup fresh or frozen cranberries
- 14 oz Brie, rind removed, cut into cubes
- freshly ground pepper
- fresh rosemary, thyme, and/or sage, finely chopped if necessary
- 1/2 cup sliced almonds, optional
- In a large skillet heat the butter over medium-high.
- Add the onions and cook, stirring often, until they are translucent and browning on the edges, about 20 minutes.
- Add the vinegar, 1 tablespoon of the sugar, and salt; and cook until evenly browned and all the liquid has evaporated, another 10 minutes or so.
- Remove the onions from the pan and transfer them to a plate or shallow dish to cool.
- Preheat the oven to 425°F.
- Transfer the dough to a lightly oiled pan, about 14 x 14 inches, and pat it out to fill the pan.
- If it starts to shrink back cover it and let it rest for about 10 minutes.
- Let the crust rest, covered, for up to 60 minutes, until the onions have cooled down.
- The longer you let the crust rise, the lighter it will be.
- Toss the cranberries with the remaining tablespoon of sugar and set aside.
- Cover the dough with the onions.
- Scatter the Brie and sugared cranberries on top.
- Grind a sprinkle of fresh black pepper over the top then sprinkle with the fresh herbs and sliced almonds, if desired.
- Bake the pizza for 20 to 25 minutes, until the crust is golden brown around the edges and the cheese is bubbling.
- Remove the pizza from the oven.
- Allow it to cool for 5 to 10 minutes.
- Remove it from the pan and slice.
"Caramelized Onion and Brie Pizza". King Arthur Flour. <https://www.kingarthurflour.com/recipes/caramelized-onion-and-brie-pizza-recipe>.