Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans
This sweet pizza made with brie cheese, raspberries, rosemary and candied pecans is perfect as either an appetizer or dessert.
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)
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