Cranberry & Brie Dessert Pizza

November 20, 2013

 

 

Brie wedges, Cranberry-pear sauce (with cinnamon sticks & apple cider), almonds, dark chocolate sprinkled with sea salt

Recipe

 

Ingredients:
1 ball of pizza dough
olive oil
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

 

Directions:
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!

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    HOW TO PREPARE DOUGH

    #1 

    Start stretching it from the center, then move it around in a circle so that gravity stretches it and creates a natural crust. It helps to put some olive oil on your hands first.

     

    #2

    Place the dough on your floured surface & push it out with your fingertips until it's the size of your pizza stone. You can fold over the edges to create an extra fluffy crust.

     

    #3

    When the oven is hot (preheat it with the stone inside), sprinkle some semolina flour on the pizza stone and place your dough on it.

    #4

    Bake it for about a minute, or until it starts to bubble, then take it out. This last step isn't 100% necessary, but I feel like it adds a little extra crispiness to the crust.

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