brie pre(pear)ed pizza
Soooo my clean eating is going exactly how I thought it would -- I did really well until I went on instagram or pinterest, got too many ideas, and then went crazy at the grocery store. We bought some brie and pears for a picnic the other weekend when it was ridiculously nice out in New York. Having some left over it was only natural that they would wind up being transformed -- the brie pre(pear)ed pizza was born. I call it that because you better BE PREPARED for the deliciousness!
Keeping it nice and simple, use the other dough ball from the gf mix for this pizza.
1 package of Bob’s Red Mill GF Pizza Dough Mix (We will make 2 pizzas from one bag of mix)
3 tbsp olive oil or butter to be really indulgent
½ of a wedge of brie cheese, sliced
½ of a pear, thinly sliced
prep: 10 min
rise: 20 min
bake: 7 min (blind), 15-20 min (w toppings)
Just like the feta is betta recipe, follow the instructions on the pizza dough package. I used Bob’s Red Mill so follow the direction on the bag OR see below:
Preheat oven to 425 degrees
In a large bowl, combine water and yeast. Let stand for 5 minutes while the yeast dissolves.
Stir in eggs and oil. Add mix and stir until combined
With the dough in the bowl, split into 2 balls, cover with plastic wrap and let rise for 20 minutes.
Roll out dough on pan. *tip: Place dough ball between 2 pieces of parchment paper and roll into a circle. Peel the top piece of paper off. For a crust fold over the outer rim. Place in the oven to blind bake for 7 minutes.
Remove from the oven, evenly pour olive oil or spread butter over the entire crust and lay the brie slices
Place back into the oven and bake for 10 minutes, add the pear and bake for 5-10 minutes more, or until crust is golden brown.
Remove from the oven and let cool for 5 minutes. Cut into slices and serve.
Leftovers? Wrap in foil for up to 3 days, reheat in the toaster oven on 350 for 5 minutes.