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!