Mushroom, Caramelized Onion, Brie & Roasted Garlic Pizza
soft brown sugar
readymade white bread dough*
polenta or cake flour
sundried tomato pesto OR Neapolitan pasta sauce
peeled and thinly sliced
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
mushroom pizza, pizza