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brie pizza on parchment paper

Brie Pizza

With brie cheese, onions, apples and arugula, this pizza is a tasty vegetarian option for all pizza lovers out there.
Course Pizza
Cuisine Italian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices
Calories 310kcal
Author Ryan Beck


Pizza Dough

  • 250 grams all-purpose flour (about 2 cups)
  • 1 teaspoon sea salt
  • ¼ teaspoon dry active yeast
  • ¾ cup warm water


  • 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
  • cup chopped almonds, toasted
  • 2 cups fresh baby arugula
  • 2 tablespoon balsamic vinegar
  • sprinkle of cornmeal


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.


  • 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.


  • 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.


Serving: 1slice | Calories: 310kcal | Carbohydrates: 34g | Protein: 13g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 30mg | Sodium: 361mg | Potassium: 193mg | Fiber: 3g | Sugar: 10g