This sweet pizza made with brie cheese, raspberries, rosemary and candied pecans is perfect as either an appetizer or dessert.
Course Appetizer
Cuisine American
Prep Time 20 minutesmins
Cook Time 10 minutesmins
Rise Time 1 hourhr
Total Time 1 hourhr30 minutesmins
Servings 4servings
Calories 706
Author Annalise Sandberg
Ingredients
For the crust:
½cupwater(118 ml)
3tablespoonsolive oil
1tablespoonhoney
1 ½cupsall-purpose flour(180 grams)
¼teaspoonsalt
1teaspoonactive-dry yeast
For the toppings:
1tablespoonolive oil
2-3ouncesbrie cheese, thinly sliced and rind removed (57-85 grams)
⅓cupraspberry jam or preserves(113 grams)
1cupfresh raspberries(113 grams)
1teaspoonfresh rosemary, chopped
Candied pecans, recipe below
Good quality honey, for drizzling
For the candied pecans:
2tablespoonsbutter
2tablespoonsbrown sugar
¼teaspoonground cinnamon
1cuppecans, 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)