Tag Archives: Onion Jam

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

If you saw us at any of our Christmas shows over the holidays, you may have noticed we have a new product. Our Roasted Garlic & Onion Jam, made it’s debut in November, and despite it’s instant hit, some of you have been wondering what to do with it. It makes a great addition to soups, or stews, or sauces, and is also great on this Mushroom & Brie Flatbread.

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam

Mushroom & Brie Flatbread with Roasted Garlic & Onion Jam
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Prep Time
20 min
Cook Time
10 min
Prep Time
20 min
Cook Time
10 min
Pizza Dough
  1. 1 Tbs. active dry yeast
  2. 3/4 cup warm water
  3. 2 3/4 cups all-purpose flour
  4. 2 teaspoons fine sea salt
  5. 2 tablespoons olive oil
  6. cornmeal for rolling
Topping
  1. 200g Cremini Mushrooms thinly sliced
  2. TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM
  3. 4 ounces double cream brie cheese, cut into small pieces
  4. Fresh Thyme
Make the pizza dough
  1. Add yeast to warm water and let bloom for a couple of minutes.
  2. In a food processor add the flour and salt and mix. Add the olive oil and with the motor running slowly poor in the water/yeast mixture. Continue to process until dough comes together in a ball.
  3. Remove dough from process or a kneed a couple of times and form it into a ball. Rub the ball with olive oil and place in a large bowl. Cover with plastic wrap or a kitchen towel and allow to rise for at least 1 hour.
  4. Once the dough has risen, divide into 2 balls. If you don't intend to use them right away, wrap the balls individually in plastic and refrigerate for up to 3 days. Return to room temperature by leaving them out on the counter, covered in a damp cloth, for 2 to 3 hours before needed.
Prepare the topping
  1. Heat 1 tablespoon olive oil in a fry pan over medium heat. Add mushrooms and season with salt and pepper. Sauté until the mushrooms are tender and juices evaporate, about 5 minutes.
Assemble the pizza
  1. Preheat your oven to 500°F.
  2. When you're ready to go, sprinkle a bit of cornmeal on top of a square of parchment. Stretch your dough into a circle, then lay on the parchment and roll out nice and thin. The cornmeal will help give you a crispy authentic crust, and the parchment will make it easy to move the pizzas from your counter to the oven.
  3. Spread TASTE OF THE OKANAGAN ROASTED GARLIC & ONION JAM on top of the crust. Top with mushrooms and brie, and sprinkle with fresh thyme.
  4. Slide the pizza onto the Baking Sheet and bake for 8-10 minutes or until crust is golden.
Taste of the Okanagan Specialty Foods http://tasteoftheokanagan.com/recipes/