Saturday, January 14, 2012

Fig Jam, Beer-melized Onion and Brie Pizza

What to make with cheese leftover from New Year's Eve, some pantry staples, and some homemade pizza dough in the freezer for a dinner beside the fire pit in the backyard?  A super fun, sweet and salty very awesome pizza.  Every component of this pizza is unique and tasty and necessary.  Feel free to not beermelize, but only caramelize your onions if you don't do beer. But otherwise, substitutions will just get you a totally different sort of pizza.  And don't even think of using dried rosemary for the fresh, it just won't do.  Because we've had such a mild winter, I still have living, green rosemary in my garden, which is a blessing.  But if you don't have a garden with said hardy rosemary...just buy some.  Absolutely worth it.  The pizza dough I make creates a 12" thin crust pizza.  Which is the perfect amount for Matt and I to split for a meal.  If you use a smaller or greater quantity of pizza, adjust the other ingredients accordingly.  I made some fig jam back in December, but a quality store-bought jam made with only figs, sugar and pectin will absolutely suffice.  I removed the rind on the brie because although completely edible and just fine at room temperature, I find that when heated, the rind on brie stays at a not-so-appetizing chewy/hard level.

If you do not have a pizza stone and peel, make this however you would normally make a pizza in your house.  But I highly recommend you look into the awesomeness that is a pizza stone.

Ingredients:

  • Pizza dough
  • 1/4 cup Fig Jam
  • 1 very large onion, sliced thin
  • 4 ounces malty beer
  • 6 ounces brie, rind removed, sliced and/or cut into pieces
  • 1 tsp fresh Rosemary, finely chopped
Process:
  • Heat pizza stone in oven at 500 degrees for 30 minutes.
  • Meanwhile, heat a splash of olive oil over medium-high heat in a sauté pan and add onions and a pinch of salt.  
  • Cook onions, stirring occasionally until beginning to turn golden.
  • Drop heat to medium-low and continue to cook until onions begin to brown.
  • Add beer and cook, simmering over low heat until beer is evaporated.
  • Remove onions from pan to help cool to the touch.
  • Stretch out pizza dough over cornmeal on a pizza peal.
  • Spread out fig jam with your fingers over pizza dough.
  • Spread out onions over pizza dough
  • Put pizza into oven, and cook until lightly brown.
  • Remove pizza, place brie slices around, and return to oven until brie is bubbly and melty.

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