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With brie cheese, onions, apples and arugula, this brie pizza recipe is a tasty vegetarian option for all pizza lovers out there.
I can't get enough pizza - from goat cheese pizza to pear and prosciutto pizza to chicken tikka pizza.
When you think about cheese on pizza, what is it that you think of? Mozzarella of course. It has that great melty factor that works great with pizza.
But there are so many other cheeses out there. And one of my favorites is brie. It is fruity, earthy, nutty, grassy, and mushroom-like. I mean so many flavors.
Combine that with some sweetness from the caramelized onions and apples and you get a sweet and savory pizza that is hard to top.
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Ingredient Notes
- Pizza dough - while I like to make my own, store-bought dough works fine.
- Cheese - you not only use brie, but Parmesan as well.
- Onions - by caramelizing the onions, you bring out the sweetness which makes for the base sauce.
- Apples - adds a crispness and slight sweetness that works well with the brie.
- Arugula - gives some freshness to the brie pizza.
- Almonds - adds crunch and flavor.
Ingredient Swaps
As with any recipe, you can mix up the ingredients you use. Some variations include:
- If you don't have brie, Camembert should be your first choice as a substitute.
- If you don't have sweet onions, white, yellow, red onions or shallots will work too. They all high slightly different flavors.
- While I like apples with brie, pears work great as well.
- You can replace the almonds with walnuts or pecans.
Step-by-Step Photos
Heat oil in skillet over medium heat. Add sliced onions and cook for 3 minutes with cover on. Remove cover and cook an additional 20 minutes, until caramelized. Spread evenly on the pizza dough.
Add apples, brie and Parmesan cheese. Broil the brie pizza on a pizza stone for 4-5 minutes, or until bubbly on top. Toss some arugula with balsamic vinegar and add on top with some almonds.
FAQs
Of course not. I just like making pizza dough, but you can buy fresh pizza dough where you roll out yourself or pre-baked crusts.
I still suggest buying the fresh dough. Most grocery stores carry it these days, but Trader Joe’s has the best!
Personally I like the rind. Yes it is safe to eat. It adds some texture to the pizza as it crisps up slightly when cooked. However you can remove if you want.
The stone holds heat and gives you a nice crust on the bottom which is important in a great pizza.
I know not everyone has a pizza stone. If you don't, use a cast iron skillet. Just place some oil in the skillet before adding the dough and toppings and bake on the bottom third of the rack instead.
Let's be honest, there isn't anything wrong with cold pizza. But if you must reheat this brie pizza, don't do it in the microwave or it will get soggy.
Just place on a baking sheet in the oven at 375°F for about 10 minutes or until warmed through.
Pro Tips/Recipe Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you want some protein, place some prosciutto on top. It also adds a nice salty factor to the brie pizza.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
Other Pizza Recipes
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Brie Pizza
Ingredients
Pizza Dough
- 250 grams all-purpose flour (about 2 cups)
- 1 teaspoon sea salt
- ¼ teaspoon dry active yeast
- ¾ cup warm water
Pizza
- 2 tablespoon olive oil
- 2 medium sweet onions, sliced thinly
- 8 oz brie, thinly sliced
- 1 medium large honeycrisp apple, thinly sliced
- ¼ cup parmesan cheese, shredded
- ⅓ cup chopped almonds, toasted
- 2 cups fresh baby arugula
- 2 tablespoon balsamic vinegar
- sprinkle of cornmeal
Instructions
Pizza Dough
- In a medium bowl, mix together the flour, salt and yeast. Add the water and mix with a wooden spoon or your hands. It should be sticky, but not lumpy.
- Cover with saran wrap and a towel in a warm place, allowing it to rise for 24 hours. Transfer to a floured surface and shape into ball. Use when ready.
Pizza
- Place pizza stone in oven 8" from the broiler element and preheat to 500°F. You want stone to be in oven for at least 30 minutes at 500°F.
- Heat medium skillet with 2 tablespoon olive oil over medium heat. Add onion and cook for 3 minutes with cover. Remove cover and continue to cook for an additional 20 minutes or until onions are golden brown, stirring frequently.
- Sprinkle pizza peel with cornmeal or flour. Use your hands to gently tug, pull and push the dough to the shape you want and place on pizza peel.
- Spread caramelized onion evenly across the pizza dough, leaving an inch around the edges. Place the sliced apples on top of onions. Add the brie cheese and finish topping with Parmesan cheese.
- Once stone is preheated, turn broiler to high. Transfer pizza to pizza stone and bake for 4-5 minutes or until top is bubbly and bottom is golden brown.
- Remove from oven. Gently toss the balsamic with the arugula and top over pizza, along with the almonds. Serve immediately.
Notes
- Take the time to make your own dough. My go-to is this no-knead pizza dough.
- If you want some protein, place some prosciutto on top. It also adds a nice salty factor.
- Use a pizza stone so you can broil the pizza and get a nice crust, but bubbly top.
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