Pear and Brie Pizza


I first came across this pizza when I worked for a restaurant in Ottawa. There was a massive wood burning oven built into the building and at heat it would take about 3 minutes to cook a pizza. This pizza confuses everyone so don’t be embarrassed if you don’t know whether to serve it as a main or a dessert. Taste it and decide for yourself.

All right. Let’s get to it.

Pizza dough:

3 cups of unbleached white flour
2 tsp of instant yeast
1 tsp salt
1 1/4 cup of warm water
1 Tbsp of vegetable oil


In a large bowl mix the dry ingredients making sure you mix the yeast in well before adding the salt. Stir in the water and the oil and mix until a rough dough begins to form. Turn out onto the counter and continue to knead the dough for 10 minutes. Work it slowly feeling the dough stretch, adding a bit of flour if it needs it and when it feels elastic but smooth cover it with cello wrap in a greased bowl and set it aside. It should rise for at least an hour before being used. You can also freeze unrisen dough and use it later.


Caramelized Onion

1 large onion, sweet or white
1 cup of red wine
1 tsp salt
1 tbsp oil
Fresh or dry herbs
Black pepper

Peel the onion and chop it finely. Sauté in a tbsp of oil for a few minutes until it looks glassy and then sprinkle a teaspoon of salt on and continue stirring. Add 1 cup of red wine and reduce the heat to low stirring occasionally for about 15 minutes. Pour yourself a glass and lean on the counter until the wine is reduced in the pan and re-filled in your cup. You may add herbs during the reduction process, some rosemary or thyme. (parsley and sage may not go so well…).

When the wine has reduced and the onions are thick set aside to cool.

Pear and Brie

Slice an almost ripe pear into wedges, thinner rather than thick and cut the Brie into dime-sized chunks.

We are ready to make Pizza!


Set the oven for 400 degrees fahrenheit

Remove the dough from the bowl and punch it down. Cut the dough into four equal pieces. With a rolling pin begin to roll out a large thin disk, about the size of a dinner plate, and top with caramelized onion. Arrange the pear slices and Brie chunks alternately and put the pizza into the oven. A baking sheet with cornmeal on it will suffice if you don’t have a peel and a baking stone although make sure you put the dough on the pan before dressing it.

When the pizza is cooked you can brush the edge of the crust with a little oil or butter and it will make the dough turn a beautiful golden brown. Serve hot!

I’ve seen many variations on this pizza including apples and sharp cheddar. Try your own combinations but don’t blame me if the pineapple and gorgonzola makes the kids cry.



~ by themourningkitchen on October 5, 2011.

2 Responses to “Pear and Brie Pizza”

  1. I could do with trying this recipe, I have so many pears at the moment

  2. Hey! “Chef Mike” … nice. I’m looking forward to some breads.

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