Salty, sweet, crunchy, chewy, these are all great adjectives for the most recent pizza creation to come out of my oven. Delicious, fantastic, outstanding, these would aptly apply as well. I can’t take credit for the flavor combinations though; my sis-in-law Cori procured all the ingredients for this masterpiece and therefore deserves all the credit. This apple, pear, caramelized onion, goat brie, honey and walnut pizza was her idea.
What I did do was stretch the dough until thin and laid it out on my cornmeal dusted pizza peel. I then lightly brushed the dough with olive oil and seasoned it with salt, cracked black pepper, oregano and crushed red pepper. Then came a layer of caramelized onions and thinly sliced bartlett pear and crisp granny smith apple. Add to that thin slices of ripe goat brie, walnut halves and a healthy drizzle of honey. I found that it was easiest to stick the walnut halves onto the slices of brie to hold them in place as the pizza cooks.
I slid the fully assembled pizza onto a pizza stone in a 500 degree oven and baked for 9 minutes. Sliced and then eaten, this pizza was outstanding. It deserves a place on my stone with the caramelized onion, baby arugula, black mission fig and goat cheese pizza that I love so much. If some day I own a restaurant, this pizza will certainly be on the menu.
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Holy guacamole, that looks insanely tasty. Thanks for sharing the idea.
ReplyDeleteMmmm, I love guacamole! Almost as much as I loved this pizza!
ReplyDeleteThanks for reading and leaving a note, Kristen. You should give this pizza a try, it really is a balance of great flavors.
This looks really good except I'm not a huge fan of pears...would you recommend any other fruits that would work just as well?
ReplyDeleteThanks!
Hi Laura, if you don't like pears then you can use apples exclusively. I think the crisp, tart granny smith holds up best to the high heat of the oven and balances the rich brie and sweet caramelized onions.
ReplyDeleteHi Scott! Wanted to let you know that your suggestion won for my giveaway! Check out the post: http://tokyoterrace.wordpress.com. If you send me your mailing address to tokyoterrace@gmail.com I will get your prize in the mail asap.
ReplyDeleteAlso, this pizza recipe looks fabulous! I love the combination of flavors. It reminds me of Italy. I bet it would be delicious with some gorgonzola cheese in place of the brie.
holy cwap! this looks awesome. pears, brie, and walnuts...how can you go wrong??
ReplyDeleteHi Rachael, thanks for stopping in. I totally agree about the gorgonzola, really any great blue cheese, or even a different ripe cheese like Truffle Tremor or Humboldt Fog!
ReplyDeleteHi Jen, there was absolutely nothing wrong with this pizza, it was great!
This is an amazing combination -- love, love, love everything here. I may try this in a savory tart form, as I have some puff pastry dough languishing in the freezer. Pears are starting to come into season, and this dish with some pickled red onions from Boat Street Cafe and a bit of proscuitto would be marvelous!
ReplyDeleteHi Wasabiprime, this would make an awesome tart too, great idea! Add some prosciutto right when the pizza/tart comes out of the oven would add a whole other layer of deliciousness! Thanks for reading and commenting.
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