* Exported from MasterCook *
Pizza, Caramelized Onion and Brie
Recipe By :King Arthur Flour Co.
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Crust
1 1/2 cups lukewarm water -- (340g)
3 1/4 cups Unbleached All-Purpose Flour -- Note*, (390g)
1 cup semolina flour -- Note*, (163g)
1/4 cup olive oil -- (50g)
1 tablespoon Pizza Dough Flavor -- optional, (6g)
1/4 cup King Arthur Easy-Roll Dough Improver --
optional, but very helpful
1 tablespoon baking powder
2 teaspoons instant yeast
1 1/2 teaspoons salt
Topping
2 teaspoons vegetable oil -- or butter
4 large yellow onions -- thinly sliced, (907g)
1 tablespoon red wine vinegar -- Note*
1 tablespoon sugar
1/4 teaspoon salt
14 ounces Brie cheese -- rind removed, cut into cubes,
(to 16 oz)
freshly ground black pepper
1/2 cup sliced almonds -- optional, (57g)
This pizza's rich topping pairs the subtle sweetness of caramelized
onions with creamy Brie cheese. For a hint of tang and to give the
pizza a festive touch, add some lightly sweetened fresh or frozen
cranberries as well (see "tips," below).
Note*: Use 2 to 3 tablespoons of any sweet dessert wine in place of
the wine vinegar and sugar, if desired.
Pizza Dough Flavor: Use approximately 1 1/3 teaspoons per cup of
flour in any pizza crust recipe.
Easy Roll Dough Improver: Add a tablespoon or two of this relaxer to
dough. Perfect for any dough or pastry that needs rolling out.
PREP: 40 mins
BAKE: 15 to 18 mins
TOTAL: 55 mins
Mix and knead the crust ingredients - by hand, mixer, or bread
machine - to make a smooth, shiny, just slightly sticky dough.
Allow the dough to rise, covered, while you make the topping, about
45 to 60 minutes.
In a large skillet, heat the oil or butter over medium-high heat,
then add the onions and cook, stirring often, until they're
translucent and browning on the edges, about 20 minutes.
Add the vinegar, sugar, and salt, and cook until evenly browned and
all the liquid has evaporated, another 10 minutes or so.
Remove the onions from the heat and transfer them to a plate or
shallow dish to cool.
Preheat the oven to 425F.
Lightly oil two 12" or 14" round pizza pans, one 18" x 13" baking
sheet, or a grandma pizza pan. Transfer the dough to the prepared pan
and pat it out to fill the pan. Cover and let the dough rest for 10
to 15 minutes if it starts to shrink back during this process.
Let the crust rest, covered, for up to 60 minutes, until the onions
have cooled down; the longer your crust rests, the lighter it will be.
Cover the dough with the onions, then scatter with the Brie. Grind a
sprinkling of fresh black pepper over the top then sprinkle with
sliced almonds, if desired.
Bake the pizza(s) until the crust is golden brown around the edges
and the cheese is bubbling, 15 to 18 minutes for the two smaller
round pizzas or 20 to 25 minutes for the single larger pizza.
Remove the pizza(s) from the oven, allow to cool for 5 to 10 minutes,
then remove from the pan and slice.
Tips: Our Pizza Flour Blend is an easy substitution for the
all-purpose and semolina flours. Simply use 4 1/4 cups (531g) of the
blend and you won't need to make any other adjustments to the recipe.
If you don't have semolina and want to substitute all-purpose flour,
reduce the water in the recipe to 1 1/3 cups (301g). The resulting
crust won't be quite as chewy.
For a festive holiday touch, toss 1 cup (99g) fresh or frozen
cranberries with 1 tablespoon sugar. Scatter the sweetened
cranberries onto the pizza after the Brie. Bake the pizza as
directed. For a pretty green flourish, top the baked pizza with fresh
rosemary, thyme, or other finely chopped herbs.
S(Internet address):
https://www.kingarthurflour.com/recipes/caramelized-onion-and-brie-pizza-recipe
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Per Serving (excluding unknown items): 291 Calories; 7g Fat (26.5%
calories from fat); 11g Protein; 32g Carbohydrate; 2g Dietary Fiber;
25mg Cholesterol; 486mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 1/2 Vegetable; 1 Fat; 0 Other Carbohydrates.
NOTES : 2019 - 1213