Mushroom, caramelised onions, brie and roasted garlic pizza (big brown and portabellini)

SERVES 2–4 TIME 1hr 20 mins LEVEL Medium

30ml olive oil 3 onions, sliced 3 garlic cloves, crushed 5ml soft brown sugar 500g readymade white bread dough* polenta or cake flour, for dusting 45ml sundried tomato pesto or Neapolitan pasta sauce 3 garlic cloves, peeled and thinly sliced 1 big brown mushroom, thickly sliced 100g portabellini mushrooms, thickly sliced 125g brie cheese, sliced micro herbs, milled black pepper & coarse sea salt to serve

1. Heat the oil in a heavy-based pan over a very low heat. Separate the onion slices into rings and add to the oil, with the crushed garlic. Cover and cook for 15–20 minutes, stirring occasionally, until the onions are golden and so .

2. Stir in the sugar and cook uncovered for 3-4 minutes or until the onions are golden and caramelised. Set aside and allow to cool.

3. Preheat the oven to 190°C. Roll out the bread dough onto a floured or polenta-dusted counter top until ½ cm in thickness.

4. Transfer the dough to a baking sheet lined with baking paper. Spread a layer of sundried tomato pesto or Neapolitan pasta sauce on top of the dough. Top the pizza base with the reserved onion mixture.

5. Add the sliced big brown and portabellini mushrooms and garlic. Bake in the oven for 15–20 minutes. 6. Add the brie and return to the oven for 2–3 minutes, or until the cheese just starts to melt. 7. Top with salt and pepper and some parsley or coriander leaves before serving.