March 18, 2013 by saltedplates
This week for I combined two of my favorite flavors together, apples and brie. Apples might not be a typical pizza topping but we have been receiving them frequently from our CSA so I am looking for ways to use them besides just eating them raw. They work especially well in this circumstance when they are thinly cut. Adding onion and garlic to the toppings allows the pizza to taste savory and not like an after meal cheese course. Also don’t forget the rosemary, it adds color to a very white looking pizza.
Apple & Brie Pizza
- 1 pre-made pizza dough
- 2-3 Tablespoons Cornmeal (as needed)
- 2 Tablespoons Olive oil
- 1 Medium Apple
- 3 Tablespoons Onion, chopped
- 2 Garlic Cloves, minced
- 4 oz. Brie Cheese, sliced (Brie is easier to slice if you freeze it for a few minutes)
- 2 Tablespoons Parmesan Cheese
- 1 Tablespoon Rosemary, chopped
- Preheat the oven and pizza stone to 450°.
- Roll out premade pizza dough to desired thickness, I aim for about 12″ so the crust cooks quickly and is crisp.
- Check that your pizza stone and oven have preheated, about 30 minutes.
- Pull stone out of the oven and dust with cornmeal. Transfer prepared dough to stone.
- Brush olive oil over dough to lightly cover.
- Working quickly, thinly slice apple. There maybe some slices leftover depending on size of apple and dough.
- Top with sliced apples, followed by chopped onion and garlic. Finish topping with brie cheese and rosemary.
- Cook pizza until cheese is melted and crust is at desired doneness. Depending on your taste this should take 8-12 minutes.
- Slice pizza and enjoy!
Do you like non-traditional toppings on your pizza? What is the craziest thing you have tried?