Pizza w/ Brie, Caramelized Onions & Portobellos

By Scout0421

Ingredients

• Caramelized Onions
• 1 Tablespoon unsalted butter
• 1 Tablespoon vegetable oil
• 1 teaspoon brown sugar
• 1/2 teaspoon salt
• 2 pounds onions, halved and sliced 1/4 inch thick
• 1 Tablespoon water
• Grilled Portobello Mushrooms
• 2 large portobello mushrooms, stems removed, caps wiped clean
• 2 Tablespoons olive oil
• 1 teaspoon fresh thyme
• 1 teaspoon balsamic vinegar
• 1 clove garlic, minced
• kosher salt and freshly ground black pepper
• Pizza
• pizza dough (homemade or store-bought)
• 4-6 ounces brie, torn into small pieces
• 1/4 cup torn proscuitto
• 1 cup caramelized onions
• grilled and sliced portobellos

Details

Adapted from pinkparsleycatering.blogspot.com

Preparation

Step 1

Caramelized Onions
Heat butter and oil in a 12-inch skillet over high heat. When foam subsides, add brown sugar and salt. Add onions, and stir to coat. Cook, stirring occasionally, until onions begin to soften and release some moisture, about 5 minutes. Reduce heat to medium, and cook, stirring frequently, until onions are deeply browned and slightly sticky, about 40 minutes longer. As they cook, if they are sizzling and scorching, turn heat down. If they are still not browned at all after 15-20 minutes, raise heat. Off heat, stir in water, and season with salt and pepper.


Grilled Portobello Mushrooms
Prepare grill. Combine all the ingredients for the marinade, and brush the mushrooms with the marinade. Allow to sit at room temperature for 15 minutes. Grill, gill-side up, about 3-4 minutes per side, or until cooked through. Remove from heat and slice into 1/2 inch slices. Leave grill on.

Pizza
Roll out pizza dough, and brush one side with olive oil. Use an oiled paper towel to grease the grates of the grill. Transfer the pizza to the grill, laying the dough oiled-side down. Allow to cook until the bottom is crispy and lightly browned, about 4-5 minutes. While it cooks, assemble the toppings and have them ready.