This pizza is a good balance of sweet from the onions, cheese, and garlic, and the spice of the crushed red pepper flakes. Note: You can make the roasted garlic and onions ahead of time and store in the refrigerator if you are pressed for time.
Cut off the bottom of the garlic and drizzle with 1 tsp EVOO.
Wrap in foil and roast about 45-50 minutes are until golden.
Meanwhile To caramelize onions:
Preheat a large pot (preferably cast iron) on medium high heat.
Melt butter and 2 Tb EVOO.
Add sliced onions, salt, and pepper. Cook until onions become tender. Then add the sugar. Continue cooking until the onions become golden brown (about 30 or more minutes). Make sure you stir the onions often.
Meanwhile saute the sliced mushrooms.
Preheat oven to 400 degrees.
Drizzle crust with a little EVOO.
Mash roasted garlic into a paste and spread on crust.
Scatter carmelized onions and mushrooms on top.
Sprinkle red pepper flakes (be careful not to add too much).
Top with sliced Brie and bake about 10-12 minutes.