Caramelized Onion and Brie Pizza

To make the crust: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix and knead the crust ingredients — by hand, mixer, or bread machine — to make a smooth, shiny, just slightly sticky dough.

Allow the dough to rise, covered, while you make the topping, about 45 to 60 minutes.

To make the topping: In a large skillet, heat the oil or butter over medium-high heat, then add the onions and cook, stirring often, until they're translucent and browning on the edges, about 20 minutes.

Add the vinegar, sugar, and salt, and cook until evenly browned and all the liquid has evaporated, another 10 minutes or so.

Remove the onions from the heat and transfer them to a plate or shallow dish to cool.

Preheat the oven to 425°F.

Lightly oil two 12" or 14" round pizza pans, one 18" x 13" baking sheet, or a grandma pizza pan. Transfer the dough to the prepared pan and pat it out to fill the pan. Cover and let the dough rest for 10 to 15 minutes if it starts to shrink back during this process.

Let the crust rest, covered, for up to 60 minutes, until the onions have cooled down; the longer your crust rests, the lighter it will be.

Cover the dough with the onions, then scatter with the Brie. Grind a sprinkling of fresh black pepper over the top then sprinkle with sliced almonds.

Bake the pizza(s) until the crust is golden brown around the edges and the cheese is bubbling, 15 to 18 minutes for the two smaller round pizzas or 20 to 25 minutes for the single larger pizza.

Remove the pizza(s) from the oven, allow to cool for 5 to 10 minutes, then remove from the pan and slice.