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Mushroom, Caramelized Onion, Brie & Roasted Garlic Pizza

Course Main Course
Cuisine Italian
Servings 4


  • 2 tbsp olive oil
  • 3 onions sliced
  • 3 cloves garlic crushed
  • 1 tsp soft brown sugar
  • 500 g readymade white bread dough*
  • polenta or cake flour for dusting
  • 3 tbsp sundried tomato pesto OR Neapolitan pasta sauce
  • 3 cloves garlic peeled and thinly sliced
  • 1 big brown mushroom thickly sliced
  • 100 g portabellini mushrooms thickly sliced
  • 125 g brie cheese sliced

To serve

  • micro herbs
  • milled black pepper
  • course sea salt


  • Heat the oil in a heave-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 to 20 minutes, stirring occasionally, until the onions are golden and soft.
  • Stir in the sugar, and cook, uncovered for 3 to 4 minutes or until the onioins are golden and caramelized. Set aside and allow to cool.
  • Preheat the oven to 190°C.
  • Roll out the bread dough onto a floured or polenta dusted counter top until ½cm thick.
  • Transfer the dough to a baking sheet lined with baking paper.
  • Spread a layer of sundried 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 to 20 minutes.
  • Add the brie and return to the oven for 2 to 3 minutes, or until the cheese just starts to melt.
  • Top with salt and pepper, and some parsley or coriander leaves before serving.


*Found in the fridge section at most large supermarkets
Keyword mushroom pizza, pizza