It’s Pizza time with these fabulous toppings of Mushrooms, Brie and Caramelised Onions

I don’t really know anyone who does not love pizza and for good reason, it’s delicious! Freshly baked crispy crust topped with melted cheese and a variety of fresh ingredients, what’s not to love?

This pizza recipe is a personal favourite with some of my most loved ingredients, like these divine mushrooms! Whether you prefer them cooked or added afterwards, keeping them raw makes no difference to how wonderful they taste. The brie brings out a sharper taste but also adds to the creaminess of the pizza, with the caramelised onions bringing just the right amount of sweetness. Oh, and if you are not that inclined to eat garlic then you simply need not add it. However, if you are a fan of garlic, then the roasted garlic that is prepared for this Italian ‘za is divine!

Not only will this final dish look stunning, the entire flavour combination is even better than it looks which is hard to believe. So, try it for yourself and see what you’ve been missing.

Pizza with Brie, Roast Garlic & Caramelised Onion

Recipe by South African Mushroom Farmers’ Association Course: LunchCuisine: GlobalDifficulty: Easy

Prep time

15

minutes

Cooking time

45

minutes

Total time

1

hour 

Pizza has endless options of what to top it with, but this recipe specifically has all the familiar favourites that go so well together.

Ingredients

• 30 ml 30 olive oil

• 3 onions, sliced

• 3 garlic cloves, crushed

• 5 ml 5 soft brown sugar

• 500 g 500 readymade white bread dough*

• polenta or cake flour, for dusting

• 45 ml 45 sun-dried tomato pesto or Neapolitan pasta sauce

• 3 garlic cloves, peeled and thinly sliced

• 1 big brown mushroom, thickly sliced

• 100 g 100 portabellini mushrooms, thickly sliced

• 125 g 125 brie cheese, sliced

• To Serve:

• micro herbs

• milled black pepper

• coarse sea salt

Method

• Heat the oil in a heavy-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 – 20 minutes, stirring occasionally, until the onions are golden and soft.
• Stir in the sugar, and cook, uncovered for 3-4 minutes or until the onions are golden and caramelised.
• 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 ½ cm in thickness.
• Transfer the dough to a baking sheet lined with baking paper.
• Spread a layer of sun-dried 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 15-20 minutes.
• Add the brie and return to the oven for 2-3 minutes, or until the cheese, just starts to melt.
• Top with salt and pepper and some parsley or coriander leaves before serving.

Notes

• *find in the fridge section at large supermarkets

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Looking for more delectable dishes to make at home for your family and friends? We have excellent suggestions for you to try, just check out our recipes.