Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza

Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza

 

You know who you want to share a pizza with this weekend? Your dad! Have a bonding moment on Father’s Day this Sunday over a gorgeous homemade Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza https://bit.ly/2JRNu4I made with meaty Big Browns and Portabellinis. Dibs on that last slice! #FathersDay #pizza #familyandfriends #celebration #fingerfood #FreshMushrooms #EatMoreMushrooms

 

Mushroom, Caramelized Onions, Brie and Roasted Garlic Pizza

 

Serves 3

 

Ingredients

30ml olive oil

3 onions, sliced

3 garlic cloves, crushed

5ml soft brown sugar

500g ready-made white bread dough

polenta or cake flour, for dusting

45ml tomato pesto or Neapolitan pasta sauce

1 Big Brown mushroom, thickly sliced

100g Portabellini mushrooms, thickly sliced

3 garlic cloves, peeled and thinly sliced

125g Brie cheese, sliced

 

Method

1 Heat the oil in a heavy-based pan over a very low heat. Separate the onion slices into rings and add to the oil with the crushed garlic. Cover and cook for 15-20 minutes, stirring occasionally, until the onions are golden and soft. Stir in the sugar, and cook, uncovered, for 3-4 minutes or until the onions are golden and caramelized. Set aside and allow to cool.

2 Preheat the oven to 190°C. Roll out the bread dough onto a floured or polenta-dusted counter top until ½cm in thickness. Transfer the dough to a baking sheet lined with baking paper. Spread a layer of tomato pesto or Neapolitan pasta sauce on top of the dough. Top the pizza base with the reserved onion mixture. Add the sliced Big Brown and Portabellini mushrooms and garlic. Bake in the oven for 15-20 minutes. Add the Brie and return to the oven for 2-3 minutes, or until the cheese just starts to melt. Top with salt and pepper and some parsley or coriander leaves before serving.