This rich pizza tastes wonderful as is, or with the addition of a few shrimp, blanched asparagus, or a cup of lightly sautéed fresh spinach leaves.
Serves: 16Hands-on: 20 minutesTotal: 40 minutesDifficulty: Medium
- 1⁄3 cup plus 2 Tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced
- 1 tsp. minced fresh parsley
- 1⁄8 tsp. red pepper flakes
- 2 lbs. pizza dough
- 2 Tbsp. cornmeal
- 3 cups grape tomatoes, halved lengthwise
- 1 cup toasted pine nuts
- 1 lb. Brie, rind removed, diced
- 1⁄4 cup fresh basil leaves
- 1 cup shredded Gruyère cheese
- In a saucepan or skillet, warm 1⁄3 cup olive oil over medium-low heat. Add garlic, parsley, and red pepper flakes. Cook, stirring often, for 4 to 5 minutes or until garlic has softened. Set aside to cool.
- Roll out two circles of dough. Coat deep-dish pizza pans with remaining olive oil and sprinkle with cornmeal. Place dough circles in the pans and press dough up the sides.
- Divide garlic-olive oil mixture over the two pizzas and spread over the bottom of the crust.
- Spread 1 1⁄2 cups of halved grape tomatoes over each crust, followed by 1⁄2 cup of pine nuts. Divide Brie between the two pizzas and distribute evenly over the crusts. Sprinkle fresh basil leaves and 1⁄2 cup of Gruyère cheese over each pizza.
- Preheat oven to 400°F. Bake pizzas until crust is light brown and cheese is melted and bubbly, about 15 minutes.