Pear, Arugula & Brie Pizza

by Susan on September 29, 2017

pear, bacon & brie pizza

Admittedly, my kids would almost always choose a “regular” pizza with simple red sauce, mozzarella and perhaps a few sliced black olives on top to the creative and crazy ones I  tend to whip up on homemade pizza night. My stubborn response? They can stick to the basics when we eat pizza out, as I can’t help myself from always trying new topping combinations.

In summer and fall I really like to go with a sweet and savory combo; there’s nothing like incorporating  seasonal fruit into the mix! Everyone loved the pear I used here, and you could easily substitute apple as well. None of us are actually huge brie eaters, but I find the semi-soft cheese really paired beautifully with the fruit. The kids picked the arugula off theirs, but I served the pizza with salad so they weren’t successful in their quest to avoid greens.

If you’re in a time crunch, you could totally skip brushing the garlicky oil on the crust. I feel like it added an awesome depth of flavor, but the toppings would have been tasty without as well.

For the balsamic glaze, you can make your own by reducing balsamic vinegar over low heat until it thickens up. My shortcut is to purchase balsamic glaze at Trader Joe’s.

You could use any crust as the base for this pizza. I have learned that if I’m in a pinch and don’t have time to make my own that Cup4Cup’s gluten-free mix is a crowd pleaser. Since it uses yeast the resulting crust is more like traditional pizza crusts than a lot of the other prepared GF crusts on the market**.

I hope my fellow adventurous pizza toppers will enjoy this one as much as I did!

Pear, Arugula & Brie Pizza

par-baked pizza crust of choice
2 tbs. olive oil
3 minced garlic cloves
1 tsp. chopped fresh thyme
sea salt & ground black pepper
1 large pear, thinly sliced
4 slices nitrate-free bacon, cooked and crumbled
1/2 cup thinly sliced brie
1/4 cup shredded mozzarella
1/2 cup arugula
balsamic glaze, for drizzling

Preheat oven to 500.

Put olive oil, garlic and thyme in a small pot over low heat. Season with salt and pepper. Heat until oil is shimmering and remove from heat.

Brush oil mixture onto par-baked pizza crust (you may have extra oil depending on the size of crust you’re using).

Top with pear, bacon and two cheeses. Bake at 500 for 12-15 minutes or until crust is brown at edges and cheese is melted and bubbly.

Sprinkle with arugula and drizzle with balsamic glaze before slicing and serving.

**I feel it important to note that the mix does contain milk for those who need to avoid dairy.

Print Friendly, PDF & Email

Leave a Comment


Previous post:

Next post: