Brie Pizza

With brie cheese, onions, apples and arugula, this pizza is a tasty vegetarian option for all pizza lovers out there.

Course Pizza

Cuisine Italian

Prep Time 10

Cook Time 40

Total Time 50

Servings slices

Calories 310kcal

In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.

Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
Heat medium skillet with 2 tablespoon olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently.
Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges. Place the sliced apples on top of onions. Add the brie cheese and finish topping with Parmesan cheese.
Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
Remove from oven. Gently toss the balsamic with the arugula and top over pizza, along with the almonds. Serve immediately.

Take the time to make your own dough. My go-to is this no-knead pizza dough.
If you want some protein, place some prosciutto on top. It also adds a nice salty factor.
Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.