Wood fired Brie, Carmelized Onions and Poached Pear Pizza
This is a delicious, gooey, sweet and spicy pizza that is a crowd favourite.
Prep Time 3 hours
Cook Time 3 minutes
Total Time 3 hours 3 minutes
Calories 345 kcal
Pizza Dough round
for rolling out dough
semolina flour or corn meal
to prevent dough from sticking
Raspberry Pepper Jelly or Jam
or 1 cup or 8 oz
8 - 12
2 - 3
Lightly dust a large, clean, wooden cutting board with flour. Place your dough onto the flour and roll out with a rolling pin.
Next, dust your pizza peel with semolina flour or corn meal to prevent the pizza from sticking to the peel when you try to transfer the pizza into the pizza oven. If you are using a conventional oven, I would recommend using your pizza stone's instructions.
Place the pizza round onto the pizza peel and spread the jam across the dough evenly.
Arrange the brie across the jam so that when the cheese melts, you will have a layer of cheese on the dough.
Next, take the poached pears (recipe on website) linked in blog post above and put a layer of pear on the cheese.
Finally, put the carmelized onions on next and place in oven to bake until done. If using a pizza oven, slide the pizza from the peel to the base of the oven and using your metal peel to rotate the pizza every 30 seconds or so to prevent the side close to the fire from burning.
Once the cheese is melted and the crust has browned nicely, pull the pizza out and finish by sprinkling the chopped pecans on the pizza and drizzling the honey.
Let the pizza rest for a few minutes so that when you cut it, it doesn't drool all over the place. Trust me, it is worth waiting for!
The preparation time includes the time for making the dough from scratch. If you are working with a pre-made dough round, the time reduces to about an hour.