Pizza with Brie and Onion Confit

1.08.2013



We´re having pizza today, topped with caramelized onions, or onion confit, dyed a wonderful purple color thanks to red wine that is added and, in my case, the red onions I used, and also creamy brie cheese and grated fontina.
The Tuesdays with Dorie group is starting this year with a savory recipe, by contributing baker Steve Sullivan of Acme Bread fame. Our host today is Paul of The Boy can Bake, and you can find the full recipe there.


I´m not a regular pizza eater, and if I make it at home I generally opt for focaccia. Proof of that are two of my favorites, one with potatoes, walnuts and blue cheese and a fantastic one with roasted tomatoes and thyme.
But caramelized onions are one of my favorite toppings for any dough that will hold it, from a quiche to a pizza or a bruschetta. On top of the sweet onions a soft goat cheese is the way I usually eat it, but here was my chance to try another pair of cheeses. 
I´m a huge fan of brie. It´s soft, creamy, melts like a dream, tangy but not so much and goes with almost anything. What could possibly go wrong if I used it here and then grated some sharp fontina on top of it? Nothing bad that´s for sure. Quite the contrary. The pizza had a bit of everything, tangy sweetness from the onions, creaminess from the cheeses and a nice drizzle of olive oil and sprinkle of chopped chives at the end.


A great piece of pizza, even though the dough was not quite my favorite. It was a good, very standard homemade dough, but I still have to keep on trying other recipes. It didn´t have quite the texture I wanted. But it does work.
I usually make caramelized onions with butter, sauteeing them until they soften, then add half water and half white wine to cover them completely, and let reduce very slowly.
This recipe uses red wine, sugar and red wine vinegar, three flavors that work together and enhance one another. And the color is eye catching, which is always good in food; like a teacher said to me, half you eat with the eyes and half with your mouth.


Brie melts quickly and almost dissapears if exposed to the heat too long. It´s there holding up quite nicely and suddenly you have a pool of cheese and solitary rinds. So add it to the pizza during the last minutes.
I pre-cooked the pizza dough with half the onions I was using, and then added the other half and the cheeses. 



35 comments:

  1. Mmmmm....the brie is a fabulous addition. We did a flatbread with onions for FFwD and most of it went in the trash :/ So I decided to skip this one...apple tart is more our style! Beautifully done...I'd eat your version, Paula!

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  2. Mmmmmm melty brie - good choice!

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  3. It looks like another great meal at your house! I have some dough in the refrigerator and luckily have brie too...this might be my lunch!

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  4. I've never had brie on pizza, but it looks delicious. Even though I've tried several recipes for pizza dough, I can't say that I have a 'go to' recipe. The last one we tried ended in a molten hot gas BBQ and a broken baking stone. :)

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  5. Well, I think my eyes just half-ate your pizza. Beautifully done. And...I think we would have loved our pizza more if I had made it more like yours. Great job!

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  6. I too love caramelized onions. I thought that's what the onion confit was going to be, but was wrong. The onions were good, but I'd go for caramelized if given a choice.
    The brie is a great idea.

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  7. Thanks for stopping by my blog. Though I don't like onions, the brie on your pizza looks de-lish all melty.

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  8. Your pizza looks so yummy, the brie must give a creamy touch: so good!!!
    I enjoyed the onion confit too, I also used for different recipes!!
    Well done!

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  9. WOW that onion looks gorgeous! And the cheese ohhhhhh

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  10. Paula, your additions of the French brie as well as the Italian fontina sure soud and look very special - must have tasted just wonderful! And you used red onions - even nicer and more delicious than regular white/yellow ones! And great pictures of the melted cheese!

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  11. Looks wonderful! Great that you have shared this recipe! I want to try making pizza with brie for a long time already but I keep forgetting it!

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  12. Paula - I love your choice of toppings. One of my favorite pizzas is a white pizza topped with thinly slice potatoes with thyme, olive oil and grated pecorino romano. So good.

    I like the picture where the cheese is starting to ooze onto the plate. Yum!

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  13. Looks amazing! Brie on pizza is absolutely delicious.

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  14. Oh goodness, my kind of pizza! Brie is so good, and it is that much better when you pair it with caramelized onions...I love this!

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  15. Your pizza makes me want to do this all over again! Fantastic! Thanks -- Catherine www.praycookblog.com

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  16. With those cheeses, Paula. you could have added figs, as you suggested, but I think your version is very tasty. I never have used an onion confit as a base but now realize that it has to go with a very "stern" dough, so to speak, which can handle the onion mixture. I liked this dough for the pizza we made but definitely prefer the Italian/Sicilian version that is more thin and crispy. I love brie but haven't ever done much with fontina.

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  17. Love the brie!
    Your pizza looks great!

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  18. Very nice! I agree with you about the dough. Focaccia is also a fave around here. The onion topping would be great on focaccia!

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  19. I don't think I've ever had Brie on pizza, and I need to do something about that! Sorry you didn't like the dough on this one - it looks like a very nice pizza! The toppings look pretty darned tasty!

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  20. Holy Moly..I want this! LOVE onion confit..and with brie..again..Holy Moly!

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  21. The addition of brie sounds delicious and we will have to keep that in mind for another crust recipe. Beautifully done.

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  22. Oh my, Paula! This looks amazing. A wonderful blend of flavors.

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  23. That melty Brie looks wonderfully delicious. Have to try it your way.

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  24. Looks great. Have a great New Year Paula.

    Carmen
    http://bakingismyzen.wordpress.com

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  25. Beautiful looking pizza….love the addition of Brie! Great flavors, Paula!

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  26. I bet this was fantastic with brie!

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  27. Mmm brie... mmm... caramelized onions... mmm... whatever! I'm in love with this pizza! Fancy, yet super tasty!

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  28. The flavor combinations on this are perfect! Paula, both you and I are on the quest for the perfect pizza dough recipe. I crave a really thin, crispy crust that is still chewy and has some bite to it. I think part of my problem is that home ovens just don't get hot enough. Have you ever tried grilling it? I haven't yet - makes me nervous! When you find THE recipe, let me know. ~ David

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  29. Yummo - your combination of cheeses sounds fabulous.

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  30. Great post, paula, on the ins and outs of pizza making. i've made only one pizza this summer, which is appalling! i need to make more. oh, and my favourite will always be a traditional tomato cheese and basil. very simple for me!

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  31. Excellent cheese choices... your pizza looks delicious!

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  32. I can almost smell your kitchen from here! Yum

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  33. a very succesful recipe pizza, i like the way it came and looks so delicious, got to try it

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