Pear, Caramelized Onion & Brie Pizza

Pear, Caramelized Onion & Brie Pizza

AuthorJulie
Yields1 Serving
canola or olive oil, for cooking
1 large onion, halved and thinly sliced
1 ripe but firm pear, thinly sliced
4 oz. Brie, sliced
salt and freshly ground black pepper
extra-virgin olive oil
Dough
1 pkg. (2 tsp.) active dry yeast
pinch sugar
2 1/2 – 3 cups all-purpose flour
2 Tbsp. (or a good glug) olive oil
1 tsp. salt
1

Put 1 cup warm water into a large bowl, add the sugar and sprinkle the yeast overtop; let stand for 5 minutes, until it gets foamy. Add 2 ½ cups all-purpose flour, the olive oil and salt and stir until you have a shaggy dough. Let rest for 20 minutes, then knead until smooth and elastic, adding more flour if you need it – the dough should be tacky, but not too sticky.

2

If you like, place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel and set aside in a warm place - if you're in a hurry, it only needs to wait for about an hour, until it's doubled in bulk. If you have time, leave it. When it gets too big, punch it down. If you're going out or to bed, cover it and put it in the fridge, which will slow the rise. Or freeze it. Take it out to thaw or warm up before you use it.

3

When you're ready for pizza, heat a generous drizzle of oil in a medium skillet set over medium-high heat and sauté the onion for 5 minutes, or until soft and turning golden. Preheat the oven to 450F.

4

Divide the dough in half and roll or stretch each out into a 9-inch circle or oval. Place each on a parchment-lined or floured baking sheet and top with half the caramelized onions, half the pear slices and half the Brie. Sprinkle with salt and pepper and drizzle with olive oil.

5

Bake for 15-20 minutes, until deep golden. Let rest for a few minutes, then drizzle with honey before slicing.

Category,

Ingredients

 canola or olive oil, for cooking
 1 large onion, halved and thinly sliced
 1 ripe but firm pear, thinly sliced
 4 oz. Brie, sliced
 salt and freshly ground black pepper
 extra-virgin olive oil
Dough
 1 pkg. (2 tsp.) active dry yeast
 pinch sugar
 2 1/2 – 3 cups all-purpose flour
 2 Tbsp. (or a good glug) olive oil
 1 tsp. salt

Directions

1

Put 1 cup warm water into a large bowl, add the sugar and sprinkle the yeast overtop; let stand for 5 minutes, until it gets foamy. Add 2 ½ cups all-purpose flour, the olive oil and salt and stir until you have a shaggy dough. Let rest for 20 minutes, then knead until smooth and elastic, adding more flour if you need it – the dough should be tacky, but not too sticky.

2

If you like, place the dough in an oiled bowl and turn to coat all over. Cover with a tea towel and set aside in a warm place - if you're in a hurry, it only needs to wait for about an hour, until it's doubled in bulk. If you have time, leave it. When it gets too big, punch it down. If you're going out or to bed, cover it and put it in the fridge, which will slow the rise. Or freeze it. Take it out to thaw or warm up before you use it.

3

When you're ready for pizza, heat a generous drizzle of oil in a medium skillet set over medium-high heat and sauté the onion for 5 minutes, or until soft and turning golden. Preheat the oven to 450F.

4

Divide the dough in half and roll or stretch each out into a 9-inch circle or oval. Place each on a parchment-lined or floured baking sheet and top with half the caramelized onions, half the pear slices and half the Brie. Sprinkle with salt and pepper and drizzle with olive oil.

5

Bake for 15-20 minutes, until deep golden. Let rest for a few minutes, then drizzle with honey before slicing.

Pear, Caramelized Onion & Brie Pizza
Share

About Julie

You May Also Like

2 comments on “Pear, Caramelized Onion & Brie Pizza

  1. sheana gray
    August 7, 2019 at 2:49 pm

    Omg this recipe is AMAZING! Finally a pizza that comes out better than bought pizza. I have no words for this pizza crust. I have adopted this recipe for a few years now and my family always love when I make it so thank you!

    • Julie
      August 11, 2019 at 10:58 am

      So glad to hear it!!

Leave a Reply

Your email address will not be published.