I just can’t get enough brie cheese. Spread roughly onto a piece of crusty bread at a picnic, baked and slathered with cranberry sauce at my boyfriend’s house on a cool, fall evening or tucked into a grilled cheese sandwich with a few slices of apple – there are so many ways to enjoy brie!But one of the best ways that I have ever enjoyed brie is on top of a slice of pizza, melted until it is as rich and creamy as only brie can be.
The other day, I indulged in a brie pizza of my own with caramelized onions for a bit of sweet and slivered almonds for a bit of crunch. The end result was so elegant. With a glass of white wine, this brie pizza was the perfect way to unwind after a long, long week.
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Brie and caramelized onion pizza
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
A rich and elegant pizza topped with creamy brie, sweet caramelized onions, and crunchy slivered almonds, perfect for a sophisticated meal.
Ingredients
- 1/2 wheel of brie cheese
- 1 ball of pizza dough
- 1 tbsp of olive oil
- 1/2 cup (120 ml) of red onion, sliced
- 1/2 cup (120 ml) of white onion, sliced
- 1 tbsp of brown sugar
- 1/4 cup (60 ml) of almonds, slivered
Instructions
- Heat the oven to 375°F.
- Flour a counter or other surface and spread out the pizza dough. (You can use homemade or store bought dough, either whole wheat or white. Its up to you!) Use your hands and/or a rolling pin to stretch and flatten the dough until it is as thin as you like. (But this kind of pizza is best on thin crust.) Use a docker, if you have one, to get rid of any air bubbles. Now, spread your dough on a baking tray and place it in the oven for about 10 minutes.
- While the dough is baking, place the olive oil and onions in a pan over low heat and cook for a few minutes. Then, add the brown sugar and cook for a few more minutes or until the onions are clear and beginning to brown. Then toss in the almonds and cook for just a few minutes longer. Remove from heat.
- Now, slice the brie into large circles and set aside.
- Once the dough is close to being cooked, remove it from the oven. Place the brie on top of the pizza dough and then the onions and the almonds. Place the pizza back in the oven for another ten to 15 minutes or until the crust is crispy and light brown.
Notes
- For a more intense flavor, try using a mix of red and white onions.
- This pizza pairs beautifully with a glass of white wine.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven for best results.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5
- Sodium: 450
- Fat: 22
- Carbohydrates: 30
- Fiber: 2
- Protein: 12
- Cholesterol: 40
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Frequently Asked Questions
Why do you pre-bake the pizza dough before adding the brie?
The dough goes into the oven at 375°F for about 10 minutes before the toppings are added. This gives the crust a head start so it becomes crispy and fully cooked during the final 10–15 minutes, rather than turning soggy under the rich, moisture-heavy brie and caramelized onions.
Do I need to remove the rind from the brie before putting it on the pizza?
The recipe says to slice 1/2 wheel of brie into large circles and place them directly on the dough — rind and all. The rind softens and becomes edible when baked, and it helps the cheese hold its shape while it melts.
How long do leftovers keep, and how should I reheat them?
The notes say to store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven rather than the microwave for best results, which helps restore some of the crust’s crispiness.
Brie and caramelized onion, what a great pair!