Alouette Baby Brie Caramelized Pepper and Onion Pizza
This recipe crafts an elegant pizza featuring sweet caramelized onions and red bell peppers, accented with roasted red peppers and creamy Alouette Baby Brie cheese. Built on a convenient refrigerated pizza crust, it offers a sophisticated balance of sweet, savory, and tangy flavors, perfect for a refined meal.
Equipment
- 1 Large Skillet For caramelizing the onions and peppers.
- 1 Baking Sheet Or a pizza stone, for baking the pizza.
- 1 Chef's knife
- 1 Cutting Board
- 1 Spatula or Tongs For stirring vegetables.
Ingredients
Main
- 2 lbs beef with bones preferred or boneless chu
- 1 13.8- oz can refrigerated pizza crust
- 8 cloves garlic
- 1 8- oz package alouette baby brie
- 1 medium onion
- 2 small yellow onions
- 2 large red bell pepper
- 3 tbsp balsamic vinaigrette
- 1 medium canned tomato sauce
- 1 tsp brown sugar
- 1 piece bay leaf
- 1 1/2 cup roasted red peppers
- 1 cup silver swan soy sauce
- Olive oil
- 2 cubes beef bouillon
- 1 tbsp fresh thyme leaves
- 3 celery sticks
- 2 carrots
- 4 medium potatoes
Instructions
- Preheat your oven to 400°F (200°C) and lightly grease a baking sheet or prepare a pizza stone.
- Thinly slice the onions and julienne the red bell peppers. Mince the garlic cloves.
- In a large skillet, heat olive oil over medium-low heat. Add the sliced onions and peppers, cooking slowly for 15-20 minutes until deeply softened and caramelized, stirring occasionally.
- Add the minced garlic, brown sugar, and balsamic vinaigrette to the skillet. Cook for another 5 minutes until the liquid is reduced and the vegetables are glossy. Set aside.
- Unroll the refrigerated pizza crust onto the prepared baking sheet. Spread a thin, even layer of canned tomato sauce over the crust, leaving a border for the edge.
- Evenly distribute the caramelized onion and pepper mixture over the tomato sauce.
- Scatter the roasted red peppers over the pizza base.
- Slice or crumble the Alouette Baby Brie and arrange evenly over the toppings.
- Bake for 12-18 minutes, or until the crust is golden brown and the brie is melted and bubbly.
- Remove from the oven, let cool for a few minutes to allow the cheese to set, then slice and serve warm.
Notes
For the caramelized peppers and onions, patience is key. Cook them low and slow with a touch of olive oil and brown sugar until deeply golden and sweet, about 20-25 minutes. A splash of balsamic vinaigrette towards the end will add a desirable tang and enhance their color. Ensure your Alouette Baby Brie is at room temperature before spreading or dolloping to ensure an even, creamy melt. Consider pre-baking the pizza crust for 5-7 minutes before adding toppings to prevent a soggy bottom, especially with the moisture from the caramelized vegetables. A thin layer of tomato sauce will complement the rich brie and sweet vegetables without overpowering them.