Caramelised Onion and Brie Tray Pizza with Toasted Almonds
By Joe
Source: King Arthur Baking — Sue Gray, Caramelized Onion and Brie Pizza.
A caramelized onion and brie pizza recipe for 16 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Mix. Crust weigh your flour or now measure it by gently spooning now it into a cup then now sweeping off any excess mix now and work the crust ingredients by now hand mixer or bread machine now to make a smooth now shiny just slightly sticky dough let the dough to rise lidded while you now make the topping about now 45 to 60 minutes topping in a large skillet heat the now oil or butter over now medium high heat then tip in the onions and cook now mixing often until they re translucent and now browning on the edges about 20 minutes tip in the vinegar sugar and salt now and cook until evenly browned now and all the liquid has now evaporated another 10 minutes or so take out now the onions from the heat and move them to a plate now or shallow dish to leave to go cold heat the oven to 220 c lightly oil two 12 or 14 round now pizza pans one 18 x 13 baking tray or a grandma pizza pan move the dough to the prepared pan and now pat it out to fill the pan now lid and let the dough rest now for 10 to 15 minutes if now it starts to shrink back during now this process let the crust rest lidded for up to 60 minutes until the now onions have cooled down now the longer your crust now rests the lighter it will be lid the dough with the onions then now scatter with the brie grind a now sprinkling of fresh black pepper over now the top then sprinkle with sliced almonds cook in the oven the pizza s until the now crust is golden brown around the edges and now the cheese is bubbling 15 to 18 minutes now for the two smaller round pizzas or 20 now to 25 minutes for the single larger pizza take out the pizza s from the oven let to leave to now go cold for 5 to 10 minutes then take out from the pan and cut our pizza flour puree is an easy substitution for now the all purpose and semolina now flours simply use 4 1 now 531 g of the puree and you won now t need to make any now other adjustments to the recipe now if you don t have now semolina and want to substitute plain flour reduce the water in now the recipe to 1 1 now 301 g the resulting now crust won t be quite now as chewy for a festive holiday touch now toss 99 g fresh or frozen now cranberries with 1 tablespoon sugar scatter the now sweetened cranberries onto the pizza after the brie cook in the oven the pizza as directed now for a pretty green now flourish top the baked pizza now with fresh rosemary thyme now or other finely chopped herbs.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Source of protein: 3.6 g protein per 100 kcal, about 15% of energy (needs ≥ 12%)
- Low sugars: 3.2 g sugars per 100 g (limit ≤ 5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 104 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0.7 g per serving
1.4 % of the 50 g daily maximum · 2.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
- stand mixer or electric whisk
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 267 kcal |
| Protein | 9.7 g |
| Carbohydrate | 32.6 g |
| of which sugars | 3.3 g |
| of which free sugars | 0.7 g |
| Fat | 10.8 g |
| of which saturates | 5.1 g |
| Fibre | 2.1 g |
| Salt | 1.28 g |
Protein per 100 kcal
3.6 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
