Brie wedges, Cranberry-pear sauce (with cinnamon sticks & apple cider), almonds, dark chocolate sprinkled with sea salt
1 ball of pizza dough
flour for dusting
semolina flour for the pizza stone
salt & pepper
1 hunk of brie, sliced (I prefer to keep the rinds on, but you can remove them if you don’t like them)
½ cup almonds, chopped
1-2 bars dark chocolate, broken into pieces
coarse sea salt (or go the extra mile and use Maldon salt flakes)
For the cranberry sauce:
6 cups fresh cranberries
3 Anjou pears, cored & diced
3 cups sugar
juice & zest of half a lemon
juice & zest of half an orange
1 cup apple cider
2 cinnamon sticks
Preheat your oven to 550° F, or as hot as it will go. While it’s heating, add the cranberries, pears, sugar, lemon & orange juice (plus zest), cinnamon sticks and cider to a large saucepan. Stir it all together and then bring to a low boil.
Let the mixture simmer for about 20 minutes until the cranberries pop and the pears become tender. Gently mash the ingredients with a potato masher, but leave the mixture chunky. Continue cooking at a low boil for at least 10 more minutes, stirring almost constantly, until it reaches your desired consistency. The longer you cook it, the more jammy it will become. When it’s finished, remove the cinnamon sticks.
Next, prepare your dough using the instructions on the right. When you’ve baked it for about a minute, take it out of the oven and brush lightly with olive oil. Spoon out as much of your cranberry sauce as you’d like, and then lay out the brie slices on top, followed by the almonds.
Bake the pizza until the brie is nice and melty and the crust has turned a golden brown. Take it out and cool for a minute or two (depending on how quickly you want your chocolate to melt). Add the chocolate pieces and sprinkle each of them with a little sea salt, and this decadent dessert pizza is ready to eat!