Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans
This sweet 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.
I started with my basic pizza crust recipe and added a bit of honey to help tie it to all the sweet, delicious things I was going to pile on top. Like slices of brie, raspberry preserves, fresh raspberries and chopped rosemary. And as if that wasn’t enough, I added candied pecans and honey after it came out of the oven.
This dessert pizza turned out just as beautiful as I’d envisioned, and tasted ten times better. I think my eyes may have rolled back into my head in sheer ecstasy after that first bite. (I’m sorry, is that too much information?) No exaggeration either, it was really that good.
All of the ingredients in this pizza come together to create one unforgettable appetizer, snack or dessert. It’s enough for a crowd, though you may not want to share.
Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans
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)
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)
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!
23 Comments on “Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans”
I absolutely adore your pizza base recipe and have used it may time without fail. I have yet to try my hand at dessert type pizza but I am sure this week is a good time to start experimenting. Especially because it is the featured this week!
I’ve never experimented with dessert pizzas before, probably because here in Italy pizza is traditionally a savory one-dish meal but your pictures made my mouth water…seriously, this pizza looks like heaven! I’ll have to give it a go!
Are you kidding? I would eat the heck out of this!!
Now, this is the way to start the day!! Love!
There is nothing about this recipe that I don’t love. I need some. Now.
I add honey to my everyday pizza dough, even when it isn’t sweet, thanks to good old Ina G. Loving the sweet and savory, because that’s my FAVORITE flavor combo. And the crunch. Gotta have crunch.
Oh I am so glad you went with a dessert pizza for Pizza Week! It looks scrumptious.
This is such a great idea! I am salivating right now. Thanks for sharing.
Oh man, this looks amazing. My kids love helping me make pizza, and I think they’d be even more excited if it’s a dessert pizza. LOVE.
This does look divine!!! I love when cheese is used in desserts and think it should be done more often. Beautifully done friend. Hope you’re having fun in Hawaii!
This might be the best looking dessert pizza I’ve ever seen! And somehow you still included cheese (which of course, is a must in my world).
Love, love, love that photo of you dolloping the jam!
What a gorgeous pizza! Love these flavors!
Everything about this is beyond perfect!!!
The honey is the icing on the cake! This is GORGEOUS!
So great to see a dessert pizza! This looks amazingly good 🙂
Every time I go out to a pizza place that has dessert pizza, I love it, but I never make it at home for some reason! Love this!
I did a double take when I saw this pizza on Pinterest and had to come to your blog to see this recipe for myself. Beautiful!
Welcome! I hope you give the pizza a try, I’d love to hear what you think!
That is one stunning pizza. I will definitely try to make it this weekend. Thank you for the recipe! Just one small question, it’s hard to buy brie cheese where i live, can i replace brie with another type of cheese?
I have just started to completely give up sugar but am allowed whole fruit. This recipe has opened a good many doors for me with lots of interesting new ideas and looks absolutely delicious. Many thanks.
This Raspberry & Brie Dessert Pizza sounds AmaZing!! Can’t wait to try it!! Thank you for sharing your Wonderful recipes with us all!!! Happy cooking!! <3
Damn! It’s looks so delicious and yummy recipe. i will definitely try this home. Thanks for sharing nice article. https://www.socialastrologer.com/
This was so delightful. The carmelized pecans really ramped up the mix of flavors. I’d eat this any time of the day. I actually made it for lunch.
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.