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Pear and Brie Pizza

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This pear and brie pizza has it all…sweet, savory, and perfect for fall! Move over apple, the pear is the star today! Recipe development and photography by Cathy Roma (

Pizza Dough

  • 1/4 oz active dry yeast (1 pkg)
  • 1 1/4 cups warm water (100 degrees F)
    pinch of sugar
  • 3 1/2 cups AP flour
  • 1 1/12 tsp kosher salt
  • 1/4 cup extra virgin olive oil (plus extra for the bowl)

Pear and Brie Pizza

  • 2 Tbsp extra virgin olive oil
  • 2 large pears, cored and very thinly sliced
  • 8 oz brie, rough chopped
  • 1/2 cup walnuts, finely chopped
  • 4 tsp fresh thyme, minced
  • 2 Tbsp honey
  • pink salt (or another good quality salt)

Pizza Dough

Whisk the yeast and pinch of sugar into the water and let stand 5 – 10 mins until it begins to bubble or foam.

In the bowl of a stand mixer fitted with a dough hook, mix the flour and the salt. With the mixer set to low, add the water/yeast mixture and the olive oil.

Knead for about 5 mins, until the dough is smooth. (By hand: stir together all ingredients and knead on the counter for 8-10 mins.)

Turn out onto a lightly floured surface and knead for about 2-3 mins until the dough is very smooth and then shape it into a ball.

Place the dough in a well-oiled large bowl, turning the dough so it is coated on all sides and cover the bowl tightly with plastic wrap. Allow it to rise at room temperature until doubled in size, 1 – 1 1/2 hrs. (Place the bowl in the warmest part of your kitchen.)

Lightly punch down the down and divide the dough into 2 pieces. Roughly shape the divided pieces into balls and cover with plastic wrap.

Pear and Brie Pizza

Preheat your oven to 450 degrees F. Once the oven is hot, place two baking sheets or a pizza stone in the oven for about 5 minutes. While the baking sheets heat, stretch the dough.

Working with one piece and leaving the other covered, use your hands to stretch the dough into a round shape (about 12 inches). If the dough springs back and loses its shape, cover it and set aside for a few mins before re-stretching it (this allows the dough to relax). Repeat with the other dough.

Take the baking sheets or pizza stone out of the oven (careful! it will be crazy hot!) and place the trays on a cooling rack or trivet. Sprinkle the bottom of the sheet pans with a handful of cornmeal. Place the stretched dough on the pan and stretch it evenly into a round shape. Repeat with the other dough.

Brush the rounds with 1 tbsp olive oil each. Divide the pears between the two pizzas and arrange in slightly overlapping concentric circles.

Divide the remaining ingredients evenly and scatter the brie, walnuts, and thyme over the pears. Drizzle with honey and sprinkle with pink salt (to taste).

Place the pizzas in the oven and bake for about 12 mins, or until the pizzas are golden brown and bubbling and the crust is cooked through (cover the top lightly with foil during the final mins of baking if the brie begins to turn too dark). Slice and serve hot.

Recipe Notes

Yields 2 – 12 inch pizzas
• Preheat the pizza stone or baking sheets in the oven for a few minutes before you place the dough on them. This will help the dough cook through and guarantee a nice, crisp crust.
• A good sprinkle of cornmeal on the pizza stone or in the pan before the dough goes down will help to prevent sticking.
• Work quickly as you top the pizza with the pears and other toppings, you don’t want the pizza stone or trays to lose too much heat.
• If the top of the pizza begins to brown too quickly as it bakes, lay a piece of foil lightly over the top.
• Pink salt or another good quality sea salt really enhances the flavors of this pear pizza. A sprinkle of kosher salt can be substituted.


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