(Recipe can be found on the site Teach. Eat. Love. here.)
Step by Step Instructions:
Get ready to wow the crowd with this Peach, Brie, & Bourbon Onion Pizza! Here’s what you’ll need: One recipe of Pizza Dough, fresh Spinach (or your greens of choice), Bourbon, Cornmeal, small Vidalia Onion sliced, Extra-Virgin Olive Oil, Balsamic Vinegar (or Balsamic reduction if desired), 1 Peach, 1/2 tablespoon of Butter, and a wedge of Brie (I used a double creme).
Start off by preheating the oven to 475 degrees. Then heat a skillet over medium to medium-high heat and melt 1/2 tablespoon of butter.
Once the butter melts, add the sliced onion to the pan. Cook until the onions become tender.
Once the onions are tender, reduce the heat to medium and continue cooking stirring every few minutes until the onions caramelize.
While the onions cook, flour your work surface and turn out the pizza dough. Flour your rolling pin and roll out the pizza to your desired thickness.
If you have a pizza peel, sprinkle some cornmeal over the top. (If you don’t have a peel or pizza stone, a baking sheet will work too.)
Transfer the pizza dough to the peel. I found it easier to build the pizza right on the peel. I held my baking stone (which was round) over the top of the dough to make sure that my pizza crust wasn’t too big that it wouldn’t fit on the stone.
Slice up the peach and set it aside.
Now I definitely recommend continuing to caramelize your onions even more, but I was hungry and impatient. (Hey, I’m human and a girl’s gotta eat!)
Pour 2 tablespoons of bourbon into the pan.
Reduce the heat to low and continue to cook until the alcohol has evaporated.
Once the onions are ready, start to build your pizza. Begin by brushing olive oil over the pizza dough.
Here are the cooked onions. You’ll notice all of the liquid has cooked out.
Then cut a wedge of brie. You can really use as much as you want.
Add the slices of brie to the pizza.
Then add the peach slices over the top.
Finally top the pizza with the caramelized onions.
Ever so carefully transfer the pizza from the pizza peel to the baking stone. Bake the pizza for 5-8 minutes or until the cheese is bubbly and the edges are golden brown.
Here’s the pizza out of the oven. It smelled amazing.
Tear up your greens over the top and drizzle with balsamic vinegar (or balsamic glaze). Cut and serve up right away. Happy creating!!
- 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)
- Begin by preheating your oven to 475 degrees. (If your pizza stone allows preheating, place it in the oven to get hot as well).
- 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.
- 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.
- Brush olive oil over the dough. Then add the thin slices of brie, followed by the peach slices, and finally the caramelized onions.
- 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.
- 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!