Pear and Brie Pizza Recipe
If you are looking for a pizza that feels both indulgent and sophisticated, then this Pear and Brie Pizza is an absolute must-try. The delicate sweetness of ripe pears pairs beautifully with the creamy, buttery richness of brie cheese, while crunchy walnuts and fresh thyme add tantalizing texture and aroma. Drizzled with honey and baked to golden perfection on a tender yet crisp homemade crust, this pie is something you’ll want to share with friends — or savor all on your own. It’s a wonderful balance of flavors and textures that feels elegant enough for entertaining, yet simple enough for a cozy night in.
Ingredients You’ll Need
The magic of this Pear and Brie Pizza lies in its straightforward and fresh ingredients. Each component plays its role perfectly, ensuring an irresistible blend of sweet, savory, nutty, and herby notes that marry together on a beautifully tender dough base.
- Active dry yeast: This is what gives your pizza dough that fluffy, airy texture with a slight chew.
- Warm water: Just the right temperature to wake up the yeast and start the fermentation process.
- Pinch of sugar: A little fuel for the yeast to work its magic on the dough.
- All-purpose flour: The backbone of the crust, providing structure and softness.
- Kosher salt: Enhances all the flavors in the dough and toppings.
- Extra virgin olive oil: Adds richness and helps create a tender dough, plus a lovely brush for the crust.
- Pears: Thinly sliced and sweet, these bring a juicy freshness that contrasts wonderfully with the creamy cheese.
- Brie cheese: Its creamy texture and mild flavor is an indulgent delight on this pizza.
- Walnuts: Finely chopped for a pleasant crunch and earthy undertones.
- Fresh thyme: Minced to add a fragrant, herbaceous note that lifts the entire flavor profile.
- Honey: A drizzle of sweetness that complements both the pears and brie.
- Pink salt (or good-quality salt): A final sprinkle to enhance and balance all the flavors.
How to Make Pear and Brie Pizza
Step 1: Prepare the Dough
Start by activating your yeast in warm water with a pinch of sugar, letting it foam up — this is the key to a light and airy dough. Mix the flour and salt, then slowly combine with the yeast mixture and olive oil using a stand mixer or by hand. Knead the dough until it becomes smooth and elastic, then let it rest in a well-oiled bowl covered with plastic wrap so it can rise and double in size. This period is essential for developing flavor and texture in your crust.
Step 2: Shape and Preheat
Once the dough has risen, gently punch it down and divide it into two balls. Cover and let them rest while you preheat your oven to 450 degrees F, along with your baking sheets or pizza stone — preheating these ensures a crisp base. When the dough feels ready, stretch each ball gently into a 12-inch round. If the dough resists, let it rest a bit longer to relax the gluten for easier shaping.
Step 3: Assemble Your Pear and Brie Pizza
Place your stretched dough onto cornmeal-dusted baking sheets to prevent sticking. Brush each crust with a generous tablespoon of olive oil for flavor and golden color. Arrange thin pear slices in slightly overlapping circles for an artful look, then scatter chunks of creamy brie over the pears. Sprinkle walnuts and fresh thyme evenly for crunch and aromatic freshness. Finally, drizzle with honey and season with pink salt for that perfect sweet-salty balance.
Step 4: Bake to Perfection
Slide the pizzas into your hot oven and bake for about 12 minutes, watching for a beautifully golden crust and melty, bubbling cheese. If the brie starts to brown too quickly, cover the top gently with foil during the last few minutes. Once baked, slice it up and get ready to enjoy the combination of warm, gooey brie and tender pears on a flawless crispy crust.
How to Serve Pear and Brie Pizza
Garnishes
Elevate your Pear and Brie Pizza with some fresh garnish to brighten the overall experience. A sprinkle of additional fresh thyme or even a few arugula leaves placed on top just before serving adds a peppery contrast that cuts through the richness perfectly.
Side Dishes
This pizza pairs beautifully with light, refreshing sides. Consider a crisp green salad tossed with a lemon vinaigrette or a simple beet and goat cheese salad. The fresh, tangy elements in these dishes balance the sweet and creamy notes of the pizza wonderfully.
Creative Ways to Present
For a dinner party, slice the pizza into smaller, bite-sized pieces and arrange them on a rustic wooden board with a few small bowls of extra honey, chopped walnuts, and fresh thyme. This allows guests to customize their bites and adds a casual yet elegant touch to your presentation.
Make Ahead and Storage
Storing Leftovers
After enjoying your Pear and Brie Pizza, store any leftovers in an airtight container in the refrigerator. The flavors tend to meld beautifully, making the next day’s slices even more delicious, though it’s best enjoyed within two days for optimal texture.
Freezing
If you want to save your pizza for later, it freezes well. Wrap individual slices tightly in plastic wrap and foil or place them in freezer bags. When frozen properly, the pizza can last up to two months without significant loss of flavor.
Reheating
To reheat, place slices on a baking sheet in a 350-degree oven until warmed through and the crust regains its crispness, about 8 to 10 minutes. Avoid microwaving to keep the crust from becoming soggy and to maintain the creamy texture of the brie.
FAQs
Can I use other types of cheese instead of brie?
Absolutely! While brie adds a unique creaminess and mild flavor, you can substitute with camembert for a similar effect or fresh mozzarella for a lighter taste. Goat cheese can add a tangy twist if you prefer a sharper flavor.
What kind of pears are best for this pizza?
Choose ripe but firm pears such as Bartlett or Bosc. They should be sweet and juicy but still hold their shape when thinly sliced to avoid turning mushy during baking.
Can I prepare the dough ahead of time?
Yes, making the dough the day before is a great option. Allow it to rise once, then refrigerate overnight. Take it out a couple of hours before baking to come to room temperature and rise again slightly before stretching.
Is it possible to make this pizza gluten-free?
Definitely! Substitute the all-purpose flour with a gluten-free flour blend formulated for baking and adjust the liquid slightly if needed. The dough texture might differ but the flavors will still shine beautifully.
How do I prevent the brie from browning too much?
If you notice the brie starting to brown too quickly in the oven, lightly tent the pizza with foil during the final minutes of baking. This shields the cheese from direct heat while allowing the rest of the pizza to finish cooking perfectly.
Final Thoughts
I hope you feel inspired to make this Pear and Brie Pizza the next time you want a dish that feels both special and comforting. The wonderful harmony of sweet pear, creamy brie, crunchy walnuts, and fragrant thyme on a crisp homemade crust is truly a delight to share. Once you try it, this pizza will surely become a favorite in your kitchen too!
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Pear and Brie Pizza Recipe
- Total Time: 1 hour 45 minutes
- Yield: 2 pizzas (12-inch each) 1x
- Diet: Vegetarian
Description
A gourmet Pear and Brie Pizza combining a crispy homemade dough with sweet, thinly sliced pears, creamy brie cheese, crunchy walnuts, fresh thyme, and a drizzle of honey for a perfect balance of flavors and textures.
Ingredients
For the Dough
- 1/4 oz active dry yeast (1 packet)
- 1 1/4 cups warm water (100°F)
- Pinch of sugar
- 3 1/2 cups all-purpose flour
- 1 1/2 tsp kosher salt
- 1/4 cup extra virgin olive oil (plus extra for bowl)
For the Topping
- 2 Tbsp extra virgin olive oil
- 2 large pears, cored and very thinly sliced
- 8 oz brie cheese, rough chopped
- 1/2 cup walnuts, finely chopped
- 4 tsp fresh thyme, minced
- 2 Tbsp honey
- Pink salt or other good quality salt, to taste
Instructions
- Activate the Yeast: Whisk the yeast and a pinch of sugar into the warm water and let it sit for 5 to 10 minutes until bubbly or foamy.
- Mix the Dough: In the bowl of a stand mixer fitted with a dough hook, combine flour and salt. On low speed, gradually add the yeast mixture and 1/4 cup olive oil. Knead for about 5 minutes until smooth. (Alternatively, mix by hand and knead on a floured surface for 8-10 minutes.)
- Knead and Shape: Turn the dough onto a floured surface and knead for an additional 2-3 minutes until very smooth. Shape into a ball.
- First Rise: Place the dough in a large bowl coated with olive oil, turning it to coat all sides. Cover tightly with plastic wrap and allow it to rise at room temperature until doubled in size, about 1 to 1 1/2 hours, preferably in a warm spot.
- Divide Dough: Punch down the dough gently and divide it into two equal pieces. Shape each piece into a ball and cover with plastic wrap.
- Preheat Oven and Prepare Baking Surface: Heat the oven to 450°F. Place two baking sheets or a pizza stone inside to preheat for about 5 minutes.
- Shape Pizza Bases: Working with one dough ball at a time, stretch it by hand into a 12-inch round. If it springs back, let it rest covered for a few minutes and try again. Repeat with second dough ball.
- Prepare Baking Sheets: Remove hot baking sheets or pizza stone carefully and place on a cooling rack. Sprinkle each sheet with a handful of cornmeal and transfer each shaped dough onto them, stretching slightly to fit.
- Add Toppings: Brush each pizza base with 1 tbsp olive oil. Arrange the pear slices in overlapping concentric circles. Evenly scatter brie, walnuts, and thyme over the pears. Drizzle with honey and sprinkle with pink salt to taste.
- Bake the Pizzas: Bake pizzas for about 12 minutes or until golden brown with bubbling cheese and fully cooked crust. If the brie starts to brown too quickly, cover lightly with foil for the last few minutes.
- Serve: Slice pizzas and serve hot for a delicious, sophisticated meal or appetizer.
Notes
- Use ripe but firm pears to avoid soggy pizza.
- If you don’t have fresh thyme, dried thyme can be used but use less to avoid overpowering the dish.
- You can substitute walnuts with pecans or hazelnuts for a different crunch and flavor.
- Letting the dough rest if it’s too elastic will make stretching easier.
- Honey can be replaced with a drizzle of balsamic glaze for a tangier finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course/Flatbread
- Method: Baking
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 slice (1/8 of a pizza)
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg
Keywords: pear pizza, brie pizza, homemade pizza dough, gourmet pizza, sweet and savory pizza, fall recipes
