MUSH­ROOM & CARAMELIZED ONION PIZZA WITH BRIE & MAPLE

Style at Home - - Food -

SERVES 4

Crust

4½ cups cau­li­flower flo­rets ½ cup grated Pecorino-Ro­mano cheese 2 large eggs, beaten

Top­ping

1 cup sliced white or yel­low onion 1 tbsp grape­seed oil or butter 2 cups sliced mush­rooms (crem­ini, por­to­bello or any other mush­rooms of your choice) 1 tbsp un­salted butter 1 tbsp rice flour, corn­starch or tapi­oca starch ½ cup 1% milk 2 tbsp grated Parme­san ½ tsp minced gar­lic Pinch sea salt Pinch freshly ground black pep­per ¼ cup sliced brie cheese 1 tbsp pure maple syrup Pre­heat the oven to 450°F. Line a 12" pizza dish or pan with parch­ment pa­per and set aside.

To make the crust, place the cau­li­flower in a food pro­ces­sor and process un­til very fine. Add the Pecorino-Ro­mano cheese and the eggs and con­tinue to blend un­til well-com­bined.

Place the mix­ture onto the pizza dish and use your hands to spread and press it out evenly; set aside.

To pre­pare the top­ping, com­bine the onion and oil in a large saucepan and cook over medium heat un­til the onion be­gins to soften and be­come translu­cent, 4 to 5 min­utes. Add the mush­rooms and con­tinue to cook un­til soft­ened, about 3 to 4 min­utes; set aside.

In a medium saucepan, melt the butter over medium heat and stir in the flour. Whisk in the milk, stir­ring con­stantly, un­til the mix­ture is smooth. Add the Parme­san and gar­lic and stir un­til thick­ened. Sea­son with salt and pep­per. Spread the sauce over the pizza crust. Add the onion and mush­room mix­ture and brie. Bake for 25 to 30 min­utes, or un­til the edges of the crust are golden. Re­move from the oven and driz­zle with the maple syrup. Slice and serve im­me­di­ately.

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