Pear and Brie Pizza
- Vegetarian
- Energy Kcal 1433
- Carbohydrates g 202.3
- of which sugars g 14.6
- Protein g 53.2
- Fats g 45.6
- of which saturated fat g 19.77
- Fiber g 11.7
- Cholesterol mg 86
- Sodium mg 3492
- Difficulty: Very easy
- Prep time: 45 min
- Cook time: 25 min
- Serving: 4
- Cost: Average
PRESENTATION
Golden bubbles of melted creamy brie meet the soft, juicy sweetness of ripe pears on this inviting pear and brie pizza—a real treat for anyone who enjoys homemade pizza recipes with a twist. The combination of nice fruit flavor with melted cheese means each slice offers just the right amount of sweet and savory bite (kids usually go back for seconds). With every slice, those rich cheese edges pair up with the gentle fruit, while the creamy brie bakes up so DELICIOUS it’s hard not to smile when serving. Lively pops of color from the pears stand out against that golden, moist base, so this fruit pizza really LOOKS good for gatherings. Family pizza nights, easy brunch spreads, or laid-back get-togethers all work well here—folks notice that fluffy, easygoing texture the moment you put the pizza down. Friends ask about it...it’s one of those beautiful dishes that actually tastes as special as it looks.
Busy families like that this homemade pizza recipe feels fancy but doesn’t need anything fussy; makes any weeknight meal a little more festive without hassle. Reliable, adaptable, and easy to dress up for pretty much any meal (try it with crisp salad or serve it alone—it’s filling enough). Love the way you can use this recipe with your favorite dough or upgrade with a pizza stone for that classic pizzeria touch. Try adding a sprinkle of mozzarella cheese for even more cheesy goodness, or a little drizzle of honey if the crowd is into that sweet-savory combination (little food tricks make it feel extra special). Saving leftovers is actually something folks get excited about, since this style of pear and brie pizza keeps its texture and still tastes GREAT the next day…everyone likes knowing they’ll have a moist, flavor-packed lunch ready to go. All in all, a quick pizza recipe that makes busy nights easier, wins over picky eaters, and keeps the whole table happy with its beautiful, cheesy, fruity appeal.
INGREDIENTS
- Ingredients for 4 pizzas, 12 inches each
- Type 0 flour 8 cups (1 kg)
- Water 2 ½ cups (600 g)
- Brewer's yeast 0.2 oz (7 g) - (or 25 g of fresh yeast)
- Extra virgin olive oil 4 ½ tbsp (60 g)
- Fine salt 3 ½ tsp (20 g)
- for the topping
- Bartlett pears 0.9 lb (400 g) - (about 2)
- Brie cheese 7.1 oz (200 g)
- Mozzarella cheese 2 ¼ cups (250 g)
- Parmigiano Reggiano PDO cheese 1.1 oz (30 g)
How to prepare Pear and Brie Pizza
To prepare the pizza dough, start by pouring the flour into the bowl of the stand mixer 1. Add the yeast 2 and 100 grams of water, then turn on the mixer with the hook attachment at medium-low speed 3.
Continue by adding the water little by little, making sure to wait until the previous amount is well absorbed by the flour 4. Once about 3/4 of the water is added, add the salt 5 and continue kneading. Add the rest of the water slowly and let it work until you get a smooth and homogeneous dough 6.
At this point, gradually add the oil (as you did with the water) 7. When the oil is completely absorbed, remove the dough from the mixer and shape it with your hands into a ball 8. Place it in a large, lightly greased bowl 9.
Cover with plastic wrap or a clean cloth and let it rise in the oven with the light on 10. Wait for the dough to at least double in volume (1.5 hours), preferably triple (2.5/3 hours), and proceed with shaping the pizzas 11. Once the dough has risen, transfer it to a work surface and divide it into 4 equal parts 12.
Make a ball with each one 13. Cover with a clean cloth and let rest for 30 minutes 14. Meanwhile, lightly grease with a drizzle of oil 4 pizza pans of 12 inches in diameter. After 30 minutes, place a ball of dough in the center of the pan 15.
and start pressing from the center outward, pulling the edges slightly if necessary 16. If the dough is too elastic and tends to return to its original shape, set aside the pizza you're stretching and proceed with another, allowing the previous one to rest. Try to stretch the dough to cover the entire surface of the pan 17. Drizzle some oil on the pizza and start to top it 18.
Cut the brie into slices slightly more than 1/4 inch thick, then cut into squares about 1 inch on each side 19. At this point, coarsely chop the mozzarella on the pizza 20 and add the brie 21.
Finally, sprinkle with the Parmesan 22 and bake for 10 minutes at 392°F. Meanwhile, wash and peel the pears 23. Then cut them into 4, remove the core, and slice them evenly 34.
After 10 minutes, take the pizza out of the oven 25 and arrange the pears in a radial pattern on the pizza 26 and bake again for another 10/15 minutes still at 392°F. As soon as you take the pear and brie pizza out of the oven, serve it immediately 27.