Best Quick Brie And Olive Pizza Recipes
GARLIC BRIE PIZZA
I'm a garlic junkie and this sounded great. I wanted to post it before I lost it. It's from the Taste of Home Holiday Cookbook and was from Gail Cawsey of Sequim, WA.
Provided by pesce_gurl
Categories Cheese
Time 50m
Yield 10 serving(s)
Number Of Ingredients 5
Steps:
- Remove papery outer skin from garlic (do not peel or separate cloves). Cut top off of each garlic bulb. Brush with oil. Wrap each bulb in heavy duty foil; place on baking sheet. Bake at 425 for 30 minutes or until softened. Cool for 10-15 minutes. Squeeze softened garlic into a bowl and mash.
- Remove rind from brie and discard. Cut brie into 1/4" slices.
- Place crust on a 12" pizza pan. Spread with garlic. Arrange cheese slices over garlic. Sprinkle almonds over cheese.
- Bake at 450 for 8-10 minutes or until cheese is melted.
Nutrition Facts : Calories 205.5, Fat 15.8, SaturatedFat 6.6, Cholesterol 34, Sodium 217.2, Carbohydrate 7.4, Fiber 1.2, Sugar 0.7, Protein 9.7
CARAMELIZED ONION & BRIE PIZZA
Another King Arthur Flour recipe, something a little different, as per their review, and our taste: a subtle sweetness of caramelized onion, the cream richness of Brie Chee the toasted nuttiness of slice almonds. The crust is more like a focaccia bread than your normal pizza crust
Provided by Bonnie G 2
Categories < 30 Mins
Time 30m
Yield 2 Pizzas, 16 serving(s)
Number Of Ingredients 12
Steps:
- CRUST:.
- Mix and knead dough ingredients to make a smooth, shiny and just slightly sticky doug.
- Allow dough to rise, covered, while you make the topping.
- TOPPING:.
- In large skillet, heat oil.
- add onions and cook, stirring often, until translucent and browning on edges.
- Add vinegar, sugar and salt and cook until evenly browned and all liquid is evaporated.
- Remove from heat and set aside to cool.
- Place pizza stone in middle of oven and preheat to 425.
- Divide dough in half, pat and roll into two 12" pizzas on two semolina dusted pieces of parchment paper.
- Cover each dough with a layer of onions, then scatter the Brie.
- Grind a sprinkling of fresh pepper over top and scatter with almonds.
- Bake for 15 to 18 minutes, until crust is brown.
- For thicker crust, let the pizzas rise for 30 to 60 minutes before baking.
- Serve hot or at room temperature.
Nutrition Facts : Calories 281.5, Fat 12.7, SaturatedFat 5, Cholesterol 24.9, Sodium 445.5, Carbohydrate 31.6, Fiber 2.2, Sugar 1.9, Protein 10.3
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