Caramelized onions, rosemary-scented wild mushrooms and creamy Brie are a matchless combination for this meatless pizza — no tomato sauce is needed here. Serve with a colorful red leaf lettuce salad dressed with balsamic vinaigrette.

Pizza with Onions, Mushrooms & Brie

3 Tbs. olive oil, plus more as needed

2 large onions, halved and thinly sliced

1 Tbs. fresh rosemary, minced

Coarse kosher salt and freshly ground pepper

1/4 cup (2 fl. oz./60 ml.) dry white wine

1/2 lb. (250 g.) chanterelle, shiitake or cremini mushrooms, sliced

1 large shallot, minced

1 Tbs. minced fresh flat-leaf parsley, plus more for garnish

Cornmeal for dusting

1 recipe pizza dough

1/2 lb. (250 g.) Brie cheese, rind trimmed, cut into small pieces

Preheat the oven to 425 degrees F (220 degrees C). In a large nonstick frying pan over medium heat, warm 1 1/2 tablespoons 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 tablespoons 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 1 tablespoon 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 (25-28 cm.) 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 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. Makes 1 pizza; serves 4.