Brie & Caramelized Onion Focaccia Pizza
Indulge in a gourmet experience with our Brie & Caramelized Onion Focaccia Pizza. This delightful recipe combines the natural sweetness of slowly caramelized yellow onions with the rich creaminess of Brie cheese, balanced perfectly by the toasted nuttiness of sliced almonds. The crust, reminiscent of traditional focaccia, offers a soft yet slightly chewy base that holds this decadent topping beautifully. Each bite delivers a harmonious blend of flavors that are not only satisfying but also a splendid twist on classic pizza. Perfect for a quick weeknight dinner or an elegant gathering, this pizza is sure to impress your guests, making every occasion special.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Water
1 1/2 cups (lukewarm)
Unbleached all-purpose flour
3 1/4 cups
Semolina flour
1 cup
Olive oil
1/4 cup
Baking powder
1 tablespoon
Instant yeast
2 teaspoons
Salt
1 1/2 teaspoons
Vegetable oil
2 teaspoons
Yellow onions
4 large (about 2 pounds) (peeled and thinly sliced (about 7 cups))
Brie cheese
14 ounces (rind removed and cut into cubes)
Black pepper
1/4 teaspoon (to taste)
Sliced almonds
1/2 cup
Instructions
1
Prepare the dough by mixing the lukewarm water, unbleached all-purpose flour, semolina flour, olive oil, baking powder, instant yeast, and salt in a large bowl. Knead until the dough is smooth, shiny, and slightly sticky.
2
Cover the dough and allow it to rise in a warm area while you prepare the topping.
3
In a large skillet, heat the vegetable oil over medium heat. Add the thinly sliced onions and cook, stirring frequently, until they are translucent with browned edges, about 15-20 minutes.
4
Add the vinegar, sugar, and a pinch of salt to the onions. Continue cooking until the mixture is evenly browned and all liquid has evaporated, approximately 5-10 minutes. Remove from heat and let cool.
5
As the onions cool, place a pizza stone in the middle of the oven and preheat it to 425°F (220°C).
6
Once the dough has risen, divide it into two equal portions. On a semolina-dusted surface, pat or roll each portion into a 12-inch round pizza shape. Transfer each dough base onto pieces of parchment paper.
7
Evenly distribute the caramelized onions over each pizza base, then scatter the cubed Brie cheese on top. Season with freshly ground black pepper and sprinkle with sliced almonds.
8
Carefully transfer each pizza (with parchment) onto the preheated pizza stone. Bake the pizzas for 15 to 18 minutes, or until the crust is golden brown.
9
For a thicker crust, allow the pizzas to rise for an additional 30 to 60 minutes before baking.
10
Serve the pizzas hot or at room temperature for an enjoyable meal.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Brie & Caramelized Onion Focaccia Pizza?
It is a gourmet pizza that combines the natural sweetness of caramelized yellow onions with creamy Brie cheese and toasted sliced almonds on a soft, focaccia-style crust.
What type of flour is used for the dough?
The dough uses a combination of unbleached all-purpose flour and semolina flour for a unique texture.
How long does it take to caramelize the onions?
The onions take approximately 20-30 minutes total: 15-20 minutes to become translucent and browned, plus another 5-10 minutes after adding vinegar and sugar.
What is the recommended oven temperature for baking?
The oven should be preheated to 425°F (220°C) with a pizza stone inside.
Should the Brie cheese be prepared in a specific way?
Yes, the rind should be removed and the cheese should be cut into cubes before being scattered on the pizza.
How do I make the crust thicker?
For a thicker crust, allow the pizzas to rise for an additional 30 to 60 minutes after shaping them but before adding toppings and baking.
How many pizzas does this recipe make?
This recipe yields two 12-inch round pizzas.
What is the texture of the dough after kneading?
The dough should be smooth, shiny, and slightly sticky.
How long should the pizza bake?
The pizza should bake for 15 to 18 minutes, or until the crust is golden brown.
Can I serve this pizza at room temperature?
Yes, this pizza is delicious served either hot or at room temperature.
What type of onions are best for this recipe?
The recipe calls for 4 large yellow onions, which are ideal for caramelizing.
What ingredients are used to season the topping?
The toppings are seasoned with freshly ground black pepper, vinegar, sugar, and a pinch of salt.
Is a pizza stone necessary?
The recipe recommends a pizza stone for the best results, though parchment paper is used to help transfer the pizzas onto the stone.
How should the water be prepared for the dough?
The water should be lukewarm to properly activate the instant yeast.
Are there nuts in this recipe?
Yes, the pizza is topped with 1/2 cup of sliced almonds for a toasted nuttiness.
What type of yeast is required?
The recipe uses 2 teaspoons of instant yeast.
How do I prevent the dough from sticking when rolling?
You should pat or roll the dough on a semolina-dusted surface.
What gives the crust its focaccia-like quality?
The combination of olive oil, semolina flour, and baking powder in the dough helps create a soft yet chewy base.
What color should the onions be when finished?
The onion mixture should be evenly browned with all liquid evaporated.
How should I cut the onions?
The onions should be peeled and thinly sliced, resulting in about 7 cups of raw onions.
What oil is used for the dough vs the onions?
Olive oil is used in the dough, while vegetable oil is used for sautéing the onions.
Should the onions be hot when added to the dough?
No, you should remove the onions from the heat and let them cool before distributing them over the pizza base.
What is the purpose of the vinegar and sugar in the onions?
They are added to enhance the caramelization process and balance the flavors with sweetness and acidity.
Can this recipe be used for an elegant gathering?
Absolutely, the gourmet combination of Brie and caramelized onions makes it a sophisticated choice for guests.
What is the role of baking powder in the dough?
Baking powder works alongside the yeast to help provide lift and a specific texture to the focaccia crust.
How do I transfer the pizza to the stone?
The recipe suggests placing the dough on parchment paper first, then carefully transferring the pizza with the parchment onto the stone.
Is this recipe vegetarian?
Yes, based on the ingredients provided, this is a vegetarian-friendly pizza.
What is the weight of the Brie cheese needed?
You will need 14 ounces of Brie cheese.
How much semolina flour is needed?
The recipe requires 1 cup of semolina flour for the dough.
What is the first step in making this recipe?
The first step is to mix the lukewarm water, flours, oil, baking powder, yeast, and salt to prepare the dough.