- 1 pack of refrigerated pizza dough
- 1 egg
- 1 Tablespoon cinnamon sugar
- 2 Tablespoons raspberry preserves
- 1 Cup spreadable Brie cheese
- 1 pint fresh raspberries (chopped)
- 1 pint fresh black berries (chopped)
- 2 Tablespoons balsamic vinaigrette (optional)
Preheat oven to 350 degrees.
Roll out pizza dough to desired thickness. Whisk the egg and cinnamon sugar together and brush it over uncooked dough. Bake dough in oven for roughly 8 minutes.
Once the dough is lightly cooked, remove it and allow to cool. Spread the raspberry preseves evenly on the dough. Warm the Brie cheese slightly in the microwave until soft, about 30 seconds. Not using the rind, spread the cheese until it is covering most of the pizza.
Using a paper towel, squeeze some of the extra water out of the berries. Scatter the berries evenly on the top of the pizza.
Place in the oven for roughly 20 minutes, or until the crust is as crispy as you like. When done, remove from the oven and drizzle the balsamic vinaigrette (optional).
Calories Per Serving241
Folate equivalent (total)126µg32%
Berry Stuffed Brie en Croute
I have come to the conclusion that if I were ever stranded on a deserted island, the one food I would want to live on would be cheese. It’s the one thing I never get sick of, that I can’t get enough of. I have found that as I have gotten older, I even crave it more than I do sweets.
Give me cheese and I am happy.
So of course, when I decide to make an appetizer, my mind always goes to cheese. And brie is always a good idea.
Berry and Brie Flatbread Pizza
The abundance of fresh berries is one of the many things I love about summer. While I think of them most of the time as being fresh snack or part of a dessert, the versatile summer berries can be used in savory-sweet dishes also. Recently, one of favorite savory-ish uses of berries is on flatbread pizzas.
These quick, easy, and light non-traditional pizzas are great for lunches or dinners. They are pretty enough to serve at a party and simple enough to have as a snack.
My family loves berry and brie cheese flatbread pizzas. Here are a couple of our favorite combinations:
Blackberries, Brie, and Herbs
Blueberries, Brie, and Prosciutto
Although you can use any kind of flatbread, I prefer using naan. I love the soft, yet crispy texture of naan. I think having more than just a very thin crust helps give the berry-laden pizza balance.
To keep the flavor in balance, I also like either spiced honey or hot pepper jelly on all versions of the berry pizza. Omit it if you want more savory and less sweet, but be warned that you may find the pizza a little bland.
Recipe: Berry and Brie Flatbread Pizza
- large or small flatbread (s) (naan, etc.)
- blackberries., black raspberries and/or blueberries
- small wheel or part of a wheel of brie cheese
- hot pepper jelly or honey with a touch of hot pepper (cayenne, etc.)
- olive oil
- prosciutto (optional)
- fresh sage, tarragon or other herbs (optional)
- Preheat oven to 425 degrees.
- Place an empty baking sheet in oven to to preheat.
- Brush the flatbread(s) lightly with olive oil.
- Spread desired amount of jelly or honey mixture over the oiled bread. The jelly may be clumpy, but it will melt and spread out more in the oven.
- Slice the brie to desired thickness (remove or leave rind depending on your prefence) and place slices on the flatbread. Do not use more than one layer of brie cheese.
- Top with berries and prosciutto (if using) before placing in oven if you want them cooked more. Add them when cheese has started to melt if you want them less cooked. If you prefer them cold atop your pizza(s), leave them off until you have removed the pizza from the oven.
- Place the pizza on the baking rack and let it bake until the cheese has melted the desired amount, about 5 -10 minutes.
- Remove from oven and add herbs as desired.
Sage and other herbs can be added before, during, or after baking. Softer herbs like sage, tarragon, and basil are great to add after baking.
Strawberries can be used. They work well with mint and a balsamic vinegar and honey reduction drizzle.
Copyright © 2015.
Recipe by Paula, A Simple Home Cook.
What about red raspberries? I love them, but not on these pizzas. It is my taste preference, but I do not like them as well with the brie. Plus, I am not much of a fan of hot red raspberries…or hot strawberries for that matter.
Like any recipe, adjust to meet YOUR taste preferences.
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Raspberry Brie Dessert Pizza with Rosemary and Candied Pecans
This sweet dessert pizza has it all, and then some— creamy brie cheese, both raspberry jam and fresh raspberries, chopped rosemary, candied pecans and a drizzle of honey for good measure.
I started with my basic pizza crust recipe and added a bit of honey to help tie it to all the sweet, delicious things I was going to pile on top. Like slices of brie, raspberry preserves, fresh raspberries and chopped rosemary. And as if that wasn’t enough, I added candied pecans and honey after it came out of the oven.
This dessert pizza turned out just as beautiful as I’d envisioned, and tasted ten times better. I think my eyes may have rolled back into my head in sheer ecstasy after that first bite. (I’m sorry, is that too much information?) No exaggeration either, it was really that good.
All of the ingredients in this pizza come together to create one unforgettable appetizer, snack or dessert. It’s enough for a crowd, though you may not want to share.
- Roll out your crescent roll dough onto a parchment covered baking sheet. If you are using the dough for rolls, press the seams together with your finger.
- Bake the dough for 5 minutes at 425 degrees F.
- Cover baked dough with cranberry sauce.
- Lay slices of brie on top. .
- Return to oven and bake for 6-8 more minutes or until dough is golden brown and cheese is melted.
- Sprinkle with chopped pecans and fresh rosemary.
- Cut into slices to serve.
Other favorite holiday appetizers:
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Roasted Cherry and Brie Pizza
Fabulous with a drizzle of balsamic reduction and sprinkle of fresh rosemary!
- 2 Tablespoons Butter
- ½ whole Yellow Onion, Thinly Sliced
- ¼ cups Balsamic Vinegar
- 3 Tablespoons Garlic Olive Oil
- 1 pound Whole Wheat Pizza Dough
- ¾ cups Mozzarella, Shredded
- 10 slices Brie Cheese
- 1 cup Fresh Cherries, Pitted And Halved
- 1-½ Tablespoon Fresh Rosemary, Chopped
Preheat oven to 450ºF (with a pizza stone inside, if you have one).
Meanwhile, melt butter in a skillet and add onions. Cook on low for about 20 minutes, stirring occasionally. Onions should be a deep brown but not crispy when finished.
Simmer balsamic on medium heat for 3-4 minutes until it has a syrup consistency. Set aside.
Brush garlic olive oil over dough on pizza stone and bake 5 minutes. Remove from oven and lay the mozzarella and brie over the dough. Pile on cherries and caramelized onions and sprinkle with fresh rosemary. Drizzle with balsamic reduction. Bake 15-20 minutes.
THERMOMIX ® RECIPE
Place all the dough ingredients into the TM bowl for 1min 30 secs, "Closed lid" "Dough mode" . I don't normally bother letting the dough rest you can if you like. This amount will make 8-10 thin pizzas or 4 thick pizzas.
Roll out your pizza onto baking paper & drizzle with olive oil spread with half the tazziberries you have chopped in the TM for 5 secs speed 5 & place all the remaining toppings ingredients on top except the avocado.
Cook at 200 degrees for 10 - 15 mins depending on your oven. Place slices of avocado & salt & peper on top & serve.
My parents used to have a Tazziberry farm so we got really creative with the berries & this was a big hit with most people!!
You can replace some bakers flour with spelt or make it all spelt but it will make it a heavier dough.
You can use shredded chicken breast - cooked chicken breasts in the TM bowl on reverse speed 4 for about 3 secs.
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Beautiful Berry Brie Pizza - Recipes
People often ask me what pizza dough recipe I use. The truth is, most formulas for pizza dough are the same – flour, yeast, water, olive oil and salt. The key ingredient not many recipes call for is time.
Yeast doughs are a lot like people – the longer it’s alive before it’s baked, the more character it develops. Which means mixing up a batch of dough on Thursday if Friday is pizza night will make all the difference in the world. Let it hang out in the counter, on the fridge – wherever it won’t get into any trouble. Punch it down when it needs taming. The next day, you’ll see its potential in the stretchy bubbles interspersed throughout the dough. Which I apparently took no photos of, I was so preoccupied with the stretching and the topping. And the chilling of the wine – do you know this trick? Wrap a bottle in wet paper towel and put it into the freezer to chill fast.
(Just make sure it’s not in the vicinity of any bananas. Which in our freezer is impossible.)
Baked Brie with Berries and Walnuts
I love this dish so much I could eat it every day…and I proved it too! I made this Baked Brie with Berries and Walnuts for a meeting at my home last week. As I was working on putting it together, a neighbor showed up unexpectedly and I chatted with her a bit.
As a result, it meant the other committee members were arriving as she left and I was not done…uh oh.
To be honest, if it had been my neighbors coming here casually, they know the drill and would have waited if necessary. This was not that. This meeting was the new Events Committee for my neighborhood and I felt compelled to keep it on time so I served the Pineapple Margaritas I had made and set aside the Brie.
I had a bit after they left and called it dinner but the only photos I got were the next morning when it just wasn’t the same as it would have been fresh from the oven.
No worries, I’ve taken next day photos a lot, maybe not with some of the dish gone but I pushed forward and got photos and that was that. But it wasn’t.
I tried to resolve with myself the fact that I didn’t love the photos and finally…redid the whole kit and kaboodle! My neighbors were onboard to come help me devour the second effort at this Baked Brie too. As much as I loved this appetizer, I just couldn’t do it for another week!
Our theme for this month’s Progressive Eats are dishes that highlight the flavors of Spring and for me, I am so ready for really good, really fresh fruit like these raspberries and blackberries.
I combined them with a brown sugar sauce, some toasted walnuts and a round of Brie to make this Baked Brie with Berries and Walnuts.
While I did simmer the blackberries in the brown sugar sauce a bit to soften then, I simply scattered the raspberries on top once everything else was combined. They are so delicate that cooking them would have seen them falling into a million little bits!
Aren’t they beautiful? I’ve been making do with a lot of frozen fruit the last couple of months and I’m in heaven when I walk into the market and see all the gorgeous fruits on display.
I’m still wary of watermelon and peaches this early but all the berries? They are so good…they might not be local yet but they are coming from California and are juicy and ripe and delicious.
One thing to really love? This is SO easy. Baked Brie is simply a round of Brie that is warmed in the oven and topped with berries, toasted walnuts and a brown sugar sauce. The melting Brie with berries and nuts is one of my favorite indulgences.
Fresh raspberries are scattered on top and you’re done. Warm, soft, crispy, sweet, tart…such a great combination of textures and tastes! It’s a great appetizer but timing was off for Sherry and Sam and their kids as they were eating an early dinner. They came here to eat this Brie for dessert and it was oh so Francais…it really worked!
If you decide you have to have this appetizer too don’t be afraid to mix and match the fruits. I think peaches and blueberries might be next on my agenda um, doesn’t THAT sound good.
Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month’s theme is Spring Has Sprung- Dishes that highlight ingredients and flavors associated with spring, and our host is Laura who blogs at Mother Would Know
If you’re unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it’s a virtual party.
A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. Come along and see all of the delicious spring inspired dishes!
About the Recipe
If you follow very many of my recipes, you know I crave salty and sweet. This recipe is no different. Spring berries join salty prosciutto to satiate my desires.
Cheese. It’s all about the cheese. Creamy ricotta is my latest obsession, and of course pizza calls for mozzarella—I prefer big discs of the fresh stuff rather than grated—and then another hit of salty Parmesan. 3 cheeses. 3 layers of yum.
Arugula. Salad on a pizza. It’s always my weakness when I see it on the menu, so it’s usually on my homemade versions too. The bitterness of the leafy greens totally compliments the sweet, the salty and the creamy.
I drizzled it with a fruity extra virgin olive oil but if you’re into balsamic vinegar, a balsamic glaze would be a grand addition too.
If you make this recipe, please let me know! Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #foodiecrusheats.