Caramelised Onion and Brie Tray Pizza with Toasted Almonds
Inspired by techniques from King Arthur Baking.
Generous sheet pizza topped with a glossy, sweet-savoury layer of caramelised onions and melting brie, scattered with crunchy flaked almonds.
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Method
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Equipment
- large bowl or stand mixer
- large frying pan
- plate
- rimmed baking tray, about 33 x 45 cm
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 605 kcal |
| Protein | 21.7 g |
| Carbohydrate | 66.8 g |
| of which sugars | 6.9 g |
| of which free sugars | 1.5 g |
| Fat | 28.2 g |
| of which saturates | 10.9 g |
| Fibre | 5.1 g |
| Salt | 2.55 g |
Protein per 100 kcal
3.6 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Crust
- 340 ml lukewarm water
- 390 g plain flour
- 165 g fine semolina
- 70 ml extra-virgin olive oil 55 ml for the dough, 15 ml for the tray
- 1 tbsp baking powder
- 2 tsp instant (fast-action) yeast
- 9 g fine sea salt or table salt about 1½ tsp
Topping
- 10 ml vegetable oil (or butter)
- 4 large onions, thinly sliced about 900 g
- 1 tbsp cider vinegar
- 12 g caster sugar about 1 tbsp
- 1.5 g fine sea salt or table salt about ¼ tsp
- 425 g brie, rind cut off, cubed
- ½ tsp ground black pepper
- 55 g flaked almonds (optional)
- 1
Make Dough. Mix and knead water (340 ml), flour (390 g), semolina (165 g), oil (55 ml), baking powder (1 tbsp), yeast (2 tsp) and salt (1½ tsp) by hand or with a mixer into a smooth, shiny, slightly tacky dough, cover and rise 45-60 min.
- 2
Cook Onions. Heat oil or butter (10 ml) in a frying pan over medium-high, add onions (4 large, 900 g sliced) and cook, stirring often, about 20 min until soft and browning at the edges, add vinegar (1 tbsp), sugar (1 tbsp) and salt (¼ tsp), cook about 10 min more until deep golden and dry, spread on a plate to cool.
- 3
Heat Oven. Heat the oven to 220 °C.
- 4
Oil Tray. Oil the tray (33 x 45 cm), press the dough out to fill it (rest 10-15 min if it springs back), cover and leave up to 60 min whilst the onions cool.
- 5
Build Topping. Spread the onions over, scatter brie (425 g cubed), grind pepper (½ tsp) over and add almonds (55 g flaked) if using.
- 6
Bake. Bake 20-25 min until golden at the edges and bubbling.
- 7
Cool and Serve. Cool 5-10 min, lift out of the tray and slice.
Storage
Cool completely, then keep chilled for up to 2 days and reheat gently in a foil-covered tin in a low oven until warmed through. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
