The perfect pairing of creamy brie, onions caramelized with a sweet and tart raspberry jam on toasty flat bread sprinkled with fresh rosemary!
This is another one of our favorites on homemade pizza night
We like to call it Briezza!
You have the silky richness of brie, the sweetness of caramelized onions in raspberry jam, fresh herbs and a crispy crust
Need I say more?
To make pizza night even easier we are going to use Naan flatbreads for our crust
To start we will need 1 large onion (red or white) and 1 cup of seedless raspberry jam
Slice the onion thinly
We will also need 2 tablespoons of olive oil and 1 teaspoon each of kosher salt and ground black pepper
Heat the oil in a large pan over medium heat and add in the onions
Sprinkle them with the salt and pepper
Sweat the onions down for a good 10-12 minutes
Once the onions are starting to brown and soften up add in the raspberry jam
Stir to combine
Cook for another 5-6 minutes until the onions are nicely caramelized
Remove from the heat and allow to sit for another 5-6 minutes until the jam thickens up a bit
Preheat your oven to 450 F
Evenly distribute the onion and jam mixture on the Naan
Next we will need Brie and a sprig of fresh rosemary
We used about half of this wheel of brie or around 9 ounces
Slice the brie into thin lengthwise slices
Remove the leaves from the rosemary and discard the stem
Cut the brie into chunks and dice the rosemary
Place the brie chunks over the onions on the flatbread
Sprinkle with the diced rosemary
Place in the oven a couple of inches from the top
Cook for 15-20 minutes or until the crust is toasty and the cheese is bubbly and starting to brown
Allow the pizza to rest a few minutes before serving
Slice the briezzas up and serve!
Enjoy!!!
Simply Sundays! ~ Flatbread Briezza
Ingredients
3 Naan flatbreads
1 large onion (red or white)
1 cup of seedless raspberry jam
9 ounces of brie
1 sprig of fresh rosemary
1 teaspoon each of kosher salt and ground black pepper
2 tablespoons of olive oil
Directions
Heat 2 tablespoon of extra virgin olive oil in a pan over medium heat. Peel and slice the onions, add them to the pan with a teaspoon of kosher salt and ground black pepper, cook down until starting to soften, about 10-12 minutes
Add in 1 cup of raspberry jam, stir to combine and cook down until the onions and jam are caramelized, around another 5-6 minutes; remove from heat and set aside
Preheat your oven to 450 F. Evenly distribute the onion and jam mixture on the Naan Slice the brie into thin lengthwise slices. Remove the leaves from the rosemary and discard the stem. Cut the brie into chunks and dice the rosemary. Evenly place the brie chunks over the onions on the flatbread. Sprinkle with the diced rosemary
Place in the oven a couple of inches from the top. Cook for 15-20 minutes or until the crust is toasty and the cheese is bubbly and starting to brown. Allow the pizza to rest a few minutes before serving. Slice the briezzas up and serve!
Architec Gripperwood Cutting Board
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