Oh what a title, right? Pretty long for the name of a dish but I just couldn’t decide how else to call it. Plain French pizza is too simple and doesn’t really tell you anything, but with caramelized onions and brie, that makes more sense. Then I decided to throw in whole wheat dough in the title to please all of you health fanatics (yes, I’m talking about myself too). Honestly speaking it was the best dough I ever made. I was a bit scared of doing whole wheat dough and unsure if it would taste as good as white pizza but to my surprise it came out fabulous. My boyfriend loved it too, he even said it tasted like in the pizza place. I used different, traditional toppings for him but I wanted to experiment with mine so I topped it with caramelized onions and brie cheese. It might look odd to some people but if foccacia is eaten with caramelized onions why no pizza. I adore making traditional food and combine it with an ingredient that transforms whole dish into unconventional one. That’s how my kitchen creativity works and I have to admit that lately I started experimenting with food a little bit more. I never went to culinary school and don’t have culinary job experience but writing a food blog teaches you a lot of new things and forces you to be more creative in the kitchen.  At one point you find yourself preparing Summer Rolls with Sweet Chili Sauce for a quick, healthy snack even though before you would simply microwave a bag of popcorn. I make those quite often if I get super hungry late in the evening but don’t want to eat anything high in calories.

Also my dear readers, I wanted to announce that yesterday my mango chutney was featured on Foodbuzz Top 9 on number 5. Hooray, that’s awesome, I love when  they feature my food. That makes me want to cook and learn even more and more and timidly I have to confess that it also boosts my ego

Ingredients:

Whole Wheat pizza dough:
(makes 2 medium pizzas, you can wrap one in foil and freeze for later use)

1 1/2 cup all-purpose flour
1 1/2 cup whole wheat flour
1 package dry active yeast
1 cup lukewarm water
1 tsp sugar
1 tsp salt
1 Tbsp olive oil

Topping:

(ingredients for 1 medium pizza)

2 medium onions
1 Tbsp olive oil
1 tsp brown sugar
1 tsp salt
5-6 oz brie cheese

Start with mixing yeast, 1 tsp sugar and about 1/4 cup of lukewarm water in a glass. Leave for 15 min so they yeast can start working.

In a big bowl combine all-purpose flour with whole wheat flour. Add 1 tsp salt and make a well in the middle. Pour the yeast mixture into the well and stir around. Slowly start adding the rest of the water and keep incorporating with the flour.

Transfer to a board and knead for 5 min until the dough is elastic and no longer sticky.

Form a ball, pour 1 Tbsp olive oil on the palm of your hand and rub all over the dough. Place in a bowl, cover and leave in a calm, warm place for 1 hour to rise.

Meanwhile slice the onion into half rings and saute on the olive oil. Add salt and brown sugar and continue sauteing until onion becomes soft and has a nice brown color.

After the hour is up uncover the dough and punch it with your fist to release some of the gas that formed inside. Transfer to a board and knead a minute more.

Divide the dough into two parts. Wrap one dough in foil and freeze for later use.

Roll the dough into desired thickness and size.

Top with caramelized onions and brie and bake 10-12 minutes on the lower rack in the oven preheated to 500°F

Nutrition facts in 1 slice (whole pizza yields 6 slices):

Energy:
Kilocalories 251 kcal, Protein 9.16 g, Carbohydrate 28.74 g
Fat:
Total 11.53 g, Saturated Fat 4.83 g, Monounsaturated Fat 5.23 g, Polyunsaturated Fat 0.86 g, Cholesterol 23.63 mg
Carbohydrates:
Dietary Fiber 3.16 g, Sugar 3.31 g
Vitamins and minerals:
Vitamin C 3.95 mg, Vitamin A (IU) 142.28 IU, Calcium 63.64 mg, Iron 1.57 mg, Sodium 152.03 mg