Mushroom, caramelized onion and Brie pizza

Ingredients

For the dough

• 20 g fresh yeast
• 500 g flour
• 250 ml warm water
• 1 teaspoon salt
• 1 tablespoon sugar
• 1 tablespoon olive oil

For the caramelized onion

• 2 large onions (300 g)
• 1 tablespoon olive oil

For the mushrooms

• 400 g fresh mushrooms
• 3 tablespoons butter
• 2 garlic cloves
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon ground pepper

For shaping and topping

• 1 teaspoon olive oil
• 200 g Brie
• 5 g rosemary
• 1 tablespoon olive oil

Preparation

1. Crumble the fresh yeast onto a plate, add 1 teaspoon of salt and stir with a fork until it becomes liquid. 2. Put the flour in a bowl and make a well in the middle. Add the yeast, warm water, sugar and 1 tablespoon of olive oil, then mix until you have a smooth dough. 3. Knead the dough for 10 minutes on a floured surface. Return it to the bowl, cover with a damp towel and leave it somewhere warm for about 1 hour, until doubled in size. 4. Heat 1 tablespoon of olive oil in a pan over low heat. Slice the onions julienne-style and cook for 10-15 minutes, stirring continuously, until dark brown and soft. 5. In another pan, melt 2 tablespoons of butter and add the sliced mushrooms. Leave them for 5-7 minutes without stirring, until browned underneath. Turn them over, add 1/2 teaspoon of salt and 1/4 teaspoon of pepper, and cook for another 5-7 minutes, until the liquid has evaporated and the edges are slightly crisp. 6. Add the remaining tablespoon of butter and cook for another 3-4 minutes, until the mushrooms caramelize. Add the minced garlic and cook for 10 seconds, then pour in the balsamic vinegar and stir for 1-2 minutes, until it coats the mushrooms. 7. Press down on the dough to release the air, coat your hands with 1 teaspoon of olive oil and shape it into circles of your preferred size. Add the onion, mushrooms and Brie cut into pieces, scatter over the rosemary leaves and drizzle with 1 tablespoon of olive oil. 8. Bake at 200°C for 7-9 minutes, until the edges are golden and the Brie softens.