Mushroom Pizza

This meal came to us from our new Williams-Sonoma cookbook, Weeknight Fresh + Fast and we were both pleasantly surprised... well with the pizza not so much the brie (a note on that at the end). I was just flipping through the cookbook looking for a meal idea and thought this looked fun to try. The pizza dough was the star. I purchased whole wheat dough pre-made in the Harris Teeter bakery/produce section. There is a recipe in the book that we're interested in trying at some point but for now Harris Teeter dough is convenient and cheap (like $3 so probably not worth me trying to make it). Enjoy and share any other pizza toppings you've tried in the comments!

Pizza with Onions, Mushrooms, and Brie from Williams-Sonoma Weeknight Fresh + Fast
3 tbsp olive oil plus more as needed
2 large onions, halved and thinly sliced
1 tbsp fresh rosemary, minced
coarse kosher salt and freshly ground pepper
1/4 dry white wine
1/2 lb chanterelle, shiitake, or cremini mushrooms, sliced (we used cremini)
1 large shallot, minced
1 tbsp fresh parsley, minced plus more for garnish
cornmeal for dusting
1 lb pizza dough
1/2 lb brie cheese, rind trimmed and cut into small pieces

Preheat the oven to 425F. In a large nonstick frying pan over medium heat, warm 1 1/2 tbsp of the oil. Add the onions and rosemary. Sprinkle with salt and pepper, and saute until golden, about 20 minutes. Add the wine and simmer until evaporated, about 1 minute. Transfer the onions to a bowl. Wipe out the frying pan, set over medium-high heat, and warm the remaining 1 1/2 tbsp oil. Add the mushrooms and shallot. Season with salt and pepper. Saute until the mushrooms are tender and juices evaporate, about 5 minutes. Remove from the heat. Mix in parsley.

Brush a large baking sheet with oil and sprinkle with cornmeal. On a lightly floured surface, roll out the dough to a round 10-11 inches in diameter. Transfer the crust to the baking sheet. Brush the crust with oil. Spread the onions and then the mushrooms over the crust, leaving a border. Sprinkle with the cheese. Bake until the crust browns and the cheese melts, 12-15 minutes.


Transfer the pizza to a cutting board. Cut into wedges. Sprinkle with parsley and serve right away.

A note on the Brie: This was my first time purchasing Brie and I had no idea what I was doing! I saw this one that was mixed with herbs and I thought that would be a nice addition to the pizza. Well when I got home and opened the package I realized I purchased a "soft cream" brie. We ended up plopping it around the pizza. So if you're trying this recipe don't buy this Brie!