If I'm out at a restaurant and I see the words "brie" or "caramelized onions," its a pretty safe bet that I'll be ordering that dish. I also really love mushrooms, so when Cara posted a recipe for Eggs baked in 'bellas, I was positively giddy. I added it to my menu, and planned to make it that Friday night. However, when the day came, all I could think about was pizza. So in a stroke of genius, I decided to turn the dish into a pizza! And since I'm pretty much obsessed with grilling pizza, it was obviously grilled pizza.
And ohhh my goodness was this a good pizza. The magically sweet caramelized onions paired beautifully with the creamy brie, earthy mushrooms, and salty proscuitto. So so delicious. I served this with a strawberry spinach salad and a wonderful Oregon Pinot Noir, and we were so happy.
I try not to be overly effusive in my descriptions, but this really was a truely magical pizza. I like to make something fun on Fridays, and it was perfect for a "date night" type of meal. I think it would also be great cut into squares and served as an appetizer.
One year ago: Honey-Cumin Glazed Pork Tenderloin
Pizza with Brie, Caramelized Onions, and Portobellos
inspired by Cara's Cravings; onions from Cook's Illustrated
- 1 Tablespoon unsalted butter
- 1 Tablespoon vegetable oil
- 1 teaspoon brown sugar
- 1/2 teaspoon salt
- 2 pounds onions, halved and sliced 1/4 inch thick
- 1 Tablespoon water
Grilled Portobello Mushrooms
- 2 large portobello mushrooms, stems removed, caps wiped clean
- 2 Tablespoons olive oil
- 1 teaspoon fresh thyme
- 1 teaspoon balsamic vinegar
- 1 clove garlic, minced
- kosher salt and freshly ground black pepper
- pizza dough (homemade or store-bought)
- 4-6 ounces brie, torn into small pieces
- 1/4 cup torn proscuitto
- 1/2-1 cup caramelized onions
- grilled and sliced portobellos
Brush the second side of the crust with olive oil, and flip the crust. Scatter the caramelized onions over the crust, then sprinkle the brie over the onions (You may not use all the onions). Arrange the mushroom slices over the cheese, and top with procuitto. Close the lid to the grill and cook until the cheese has melted, and the second side of the crust is cooked through. Remove from grill, slice and serve.