Caramelized Onion & Brie Pizza

Submitted by Bonnie G #2

"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"

 

• Ready In: 30mins
• Ingredients: 12
• Yields: 2 Pizzas
• Serves: 16

ingredients

• CRUST

• 1 1⁄2 cups water, lukewarm
• 3 1⁄4 cups unbleached all-purpose flour
• 1 cup semolina flour
• 1⁄4 cup olive oil
• 1 tablespoon baking powder
• 2 teaspoons instant yeast
• 1 1⁄2 teaspoons salt

• TOPPING

• 2 teaspoons vegetable oil
• 4 large yellow onions, about 2 pounds peeled and thinly sliced (about 7 cups)
• 14 ounces brie cheese, rind removed, cut into cubes
• 1⁄4 teaspoon black pepper, to taste
• 1⁄2 cup sliced almonds

directions

1. CRUST:

2. Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
3. Allow dough to rise, covered, while you make the topping.

4. TOPPING:

5. In large skillet, heat oil.
6. add onions and cook, stirring often, until translucent and browning on edges.
7. Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
8. Remove from heat and set aside to cool.
9. Place pizza stone in middle of oven and preheat to 425.
10. Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
11. Cover each dough with a layer of onions, then scatter the Brie.
12. Grind a sprinkling of fresh pepper over top and scatter with almonds.
13. Bake for 15 to 18 minutes, until crust is brown.
14. For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
15. Serve hot or at room temperature.