Peach, Brie, & Bourbon Onion Pizza
Prep time
Cook time
Total time
This pizza is packed with lots of flavors that are layered to make this pizza absolutely delicious!
Recipe type: Pizza
Cuisine: Italian
Serves: 1 Pizza
  • ½ recipe Pizza Dough
  • Cornmeal, for dusting
  • 2 t. Extra-Virgin Olive Oil
  • ½ T. Butter
  • 2 T. Bourbon
  • 1 small Vidalia (or sweet) Onion, thinly sliced
  • 1 Peach, sliced
  • 1 wedge of Brie, thinly sliced
  • a couple of tablespoons balsamic reduction or drizzle of good quality Balsamic Vinegar
  • handful of delicate greens (such as watercress, arugula, or torn spinach spinach)
Preparation Instructions
  1. Begin by preheating your oven to 475 degrees. (If your pizza stone allows preheating, place it in the oven to get hot as well).
  2. Start off with caramelizing the onions. In a skillet, melt the butter over medium heat. Once melted add the onions and cook until the onions have softened. Reduce the heat to medium-low and stir every few minutes until onions are caramelized. Add the bourbon to the onions and reduce heat to low and cook until the alcohol evaporates.
  3. Once the onions are cooked, roll the pizza done into desired thickness and shape. Then if you have a pizza peel, sprinkle some cornmeal on the peel and transfer the dough to the peel and build the pizza right on the peel. Make sure that you have enough cornmeal that if you give the peel a shake the dough easily moves.
  4. Brush olive oil over the dough. Then add the thin slices of brie, followed by the peach slices, and finally the caramelized onions.
  5. Transfer the pizza to the stone with the peel and bake for 5-8 minutes. Look for the brie to start bubbling and the crust to start getting brown.
  6. Remove the finished pizza from the oven and top with a handful of greens and drizzle of either balsamic vinegar or balsamic reduction. Cut and serve right away and enjoy!
Recipe by Can Cook, Will Travel at