worst photo ever!

Brie, Thai sweet chili sauce, caramelized onions and garlic rosemary mushrooms.

If someone has a better idea. Please let me know!

I made a large buckwheat pizza and split it between this combination and homemade ricotta and red pepper. The pic of the pizza above is one my husband took. He’d already eaten half the pizza and thought it was so dang good he had to take a picture for my blog. You can of course use normal pizza dough if you like. Here is a good recipe for that. Buckwheat flour makes a thin and crispy flatbread-style pizza.

Buckwheat pizza dough
makes one large pizza
2 cups of buckwheat flour
2 tsp dried active yeast
1 tsp sugar
1 tsp salt
3/4 cup hand hot water
1 tbs olive oil
cornmeal for dusting

1) In a large bowl, mix the yeast, sugar and 1/4 cup of water gently. Leave to sit for 5 minutes.
2) Add in the flour, salt, olive oil, remaining water and mix together.
3) Mix until all combined. If it is too wet, add more flour as needed until you can work the dough.
4) Knead for a few minutes–this is more like molding clay than kneading dough.
5) Form into a ball, put into an oiled bowl, cover with a tea towel and something heavy and keep in a slightly warm oven (heat off!) for 1 1/2 hours to rise. It may not rise much–that’s ok!
6) Roll out on a clean, oiled counter. It is a sticky dough and may need to be rolled out again on the baking tray or even pressed into place with your fingers. Sprinkle the baking tray with corn meal first to prevent sticking.
7) Top with whatever you like, or the recommended best toppings ever.

Best toppings ever

To make a cheat batch of caramelized onions
the real stuff takes AGES
2 onions, sliced thinly
2 garlic cloves, sliced thinly
tsp brown sugar
olive oil
salt and pepper
splash of white wine

1) Heat up olive oil in a small frying pan, then add all the ingredients except the white wine.
2) Fry on a medium high heat for about 20 minutes, stirring occasionally. Don’t let the onions burn. Turn the heat down a bit if they start to.
3) When the onions are browning and sticking to the frying pan, add in the splash of wine and cook a few more minutes. Taste and add a bit more salt and pepper if needed. Set aside

Rosemary garlic Mushrooms
6-8 small mushrooms, sliced
1 garlic clove
1 sprig fresh rosemary
salt and pepper
splash of wine or beer (optional)
olive oil

1) Heat up the olive oil in the same frying pan used for the onions. Add all the ingredients except the splash of wine.
2) Cook on a high heat until the mushrooms are browning. Add in the wine or beer if desired and continue cooking on a high heat until the mushrooms have absorbed all the juices. Remove the rosemary sprig before using the mushrooms on the pizza.

Putting the pizza together

Start with a layer of caramelized onions, then the mushrooms and chunks of brie. I used a double creme brie this time but I’d love to try a real gooey triple creme brie or camembert next pizza time. Top with drizzle of Thai sweet chili sauce (not too much). I wouldn’t use a straight up hot chili sauce as a replacement. The sweet chili complements the cheese perfectly. Bake in the oven on a high heat (about 420 F) for 10 minutes or so.