This sweet and savory raspberry brie dessert pizza has it all, and then some! Creamy brie cheese, both raspberry jam and fresh raspberries, chopped rosemary, candied pecans and a drizzle of honey for good measure.

sliced raspberry brie dessert pizza

This dessert pizza turned out just as beautiful as I’d envisioned, and tasted ten times better! There’s definitely a lot going on, but all of the ingredients come together to create one unforgettable appetizer, snack or dessert.

It’s enough for a crowd, though you may not want to share. This raspberry brie dessert pizza is a little bit sweet, a little bit savory, and absolutely completely delicious!

drizzling honey on raspberry brie dessert pizza

“This was so delightful. The caramelized pecans really ramped up the mix of flavors. I’d eat this any time of the day… I did use an artisan flatbread instead and it worked really well. I also drizzled balsamic glaze on it. Got rave reviews from my sister-in-law. ⭐⭐⭐⭐⭐” —from reader Lois

Ingredients for raspberry brie dessert pizza

What’s on this pizza

  • Pizza dough: you can use homemade (here’s my favorite easy pizza dough recipe!) or store-bought, or even pre-made flatbread.
  • Olive oil
  • Brie cheese
  • Raspberry jam or preserves: I like Bon Maman brand.
  • Fresh rosemary
  • Candied pecans: I’ve included a quick recipe, or you can use store-bought.
  • Honey
spooning jam on pizza
assembled pizza

How to assemble this raspberry brie pizza

  1. Prepare pizza dough. Give yourself 1-2 hours rise time, and let store-bought dough come to room temperature.
  2. Make the candied pecans (optional). Cook pecans in butter, sugar and cinnamon 4-5 minutes, then let cool on wax paper.
  3. Add toppings. Brush with olive oil and arrange brie slices, dollops of raspberry jam, and half of the fresh raspberries on top. Sprinkle with chopped rosemary.
  4. Bake. Bake in 450°F oven till crust is golden and cheese is melted.
  5. Add remaining toppings. Immediately add remaining raspberries, pecans and a drizzle of honey.
  6. Slice and enjoy!
baked raspberry brie dessert pizza on sheet pan

Pizza resources

Get the recipe

5 from 4 reviews

Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans

Servings: 4 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Rise Time: 1 hour
Total Time: 1 hour 30 minutes
This sweet pizza made with brie cheese, raspberries, rosemary and candied pecans is perfect as either an appetizer or dessert.
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Ingredients
 

For the crust:

  • ½ cup water (118 ml)
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 ½ cups all-purpose flour (180 grams)
  • ¼ teaspoon salt
  • 1 teaspoon active-dry yeast

For the toppings:

  • 1 tablespoon olive oil
  • 2-3 ounces brie cheese , thinly sliced and rind removed (57-85 grams)
  • ⅓ cup raspberry jam or preserves (113 grams)
  • 1 cup fresh raspberries (113 grams)
  • 1 teaspoon fresh rosemary , chopped
  • Candied pecans , recipe below
  • Good quality honey , for drizzling

For the candied pecans:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • ¼ teaspoon ground cinnamon
  • 1 cup pecans , whole or pieces (110 grams)

Instructions
 

To prepare the crust:

  • In a small saucepan set over low heat, warm the water, olive oil and honey until honey is dissolved. Set aside for a few minutes to cool slightly, aiming for 120-130°F.
  • In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and yeast. Add the warm liquids and mix until combined. Knead dough until smooth and elastic, about 5 minutes.
  • Place dough in a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled, about 1 hour.

To make the candied pecans:

  • In a small saucepan set over medium heat, melt the butter. Add the sugar, cinnamon, and pecans and cook until sugar is caramelized, stirring often, about 4-5 minutes. Transfer nuts to wax paper to cool completely.

To assemble the pizza:

  • Preheat oven to 450°F. Line a sheet pan with parchment paper.
  • Gently punch down the dough to release the gases and knead a few times. Let rest for about 5 minutes. On a clean surface, roll out to 8-10 inch circle or oval. No need to be exact. Transfer to the prepared sheet pan.
  • Brush dough with olive oil. Space brie slices on the dough, then drop small spoonfuls of raspberry jam amongst the brie. Place about half of the fresh raspberries on the pizza. Sprinkle with the rosemary.
  • Bake until crust is golden and cheese is melted, about 10 minutes. Slice and serve immediately with the remaining raspberries and half of the candied pecans (save the remaining candied pecans for another purpose, i.e. snacking)
Calories: 706kcal, Carbohydrates: 74g, Protein: 12g, Fat: 42g, Saturated Fat: 10g, Cholesterol: 29mg, Sodium: 300mg, Potassium: 269mg, Fiber: 7g, Sugar: 26g, Vitamin A: 273IU, Vitamin C: 11mg, Calcium: 69mg, Iron: 3mg
Cuisine: American
Course: Appetizer
Author: Annalise Sandberg
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Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Recipe note: This recipe was originally published in 2014. I have to give Ashton of Something Swanky and her gorgeous Blackberry Brie Pizza a little credit in helping me with my recipe. A vague idea of what I wanted to do has been floating in my mind for weeks, but it wasn’t until I saw her pizza that it really came together. Thank you, Ashton, for helping me connect the dots!