Brie Pizza

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

Serves: 16


  • 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.