Rustic Brie & Caramelized Onion Pizza

1. Caramelize Onions

Preheat your oven to 425°F (220°C). In a large nonstick frying pan, heat 1.5 tablespoons of olive oil over medium heat. Add the thinly sliced onions, minced rosemary, a pinch of coarse kosher salt, and a few grinds of freshly ground pepper. Cook the onions, stirring occasionally, for about 20 minutes until they turn golden brown. Once the onions are caramelized, pour in the 60 ml of dry white wine and let it simmer for about a minute until the liquid evaporates. Transfer the onions to a bowl and set them aside.

2. Sauté Mushrooms and Shallot

Wipe the frying pan clean and add another 1.5 tablespoons of olive oil. Heat it over medium heat and add the sliced mushrooms and minced shallot. Season them with a pinch of salt and some freshly ground pepper. Sauté the mushroom mixture for about 5 minutes until the mushrooms are tender and golden. Stir in the minced parsley and remove the pan from the heat.

3. Prepare Baking Sheet

Prepare your baking sheet by brushing it with a little olive oil and sprinkling it with cornmeal to prevent sticking and add a slight crunch to the crust.

4. Roll Out Pizza Dough

On a lightly floured surface, roll out the pizza dough to a diameter of about 10–11 inches. Carefully transfer the dough to the prepared baking sheet and brush the edges with a bit more olive oil.

5. Assemble Pizza

Spread the caramelized onions evenly over the dough, followed by the sautéed mushrooms and shallots. Distribute the pieces of Brie cheese on top, ensuring that each slice will have a bit of everything.

6. Bake Pizza

Place the baking sheet in the preheated oven and bake for 12–15 minutes, or until the crust is golden and the Brie is bubbling and slightly browned. When the pizza is done, remove it from the oven and transfer it to a cutting board.

7. Garnish and Serve

Cut the pizza into wedges and sprinkle some fresh parsley on top for a burst of color and freshness. Serve immediately and enjoy.