Let’s talk about pizza. Specifically, fruit on pizza. It truly is the best thing since sliced bread.

Our friend Gio literally cringed at the thought of this beauty.

Apparently it’s a sin to complicate pizza so much in Italy. Apparently, we don’t really care.

It was totally worth sinning against the classical pizzas of Italy to indulge in this. Plus, adding a little straight-from the-gardenplanter fresh rosemary sort of makes up for it.

The sweet, sugary fruits with salty, creamy cheese is perfection My friends, this is (partially) why I cook.

It could take a lifetime to find a combination of flavors like this that you may be craving on a menu, but make it yourself and voila! It’s on your plate in 30 minutes.

P.S. Adding bacon to fruit pizza doesn’t hurt either.

This has brie and mozzarella cheese. Honestly, the mozzarella is optional.

Other’s  may think not including mozzarella on pizza is a sin.

The brie is so pungeunt and perfect that I think it’s all the creamy cheese you need. But that’s my humble opinion.

Top your par baked dough with some garlic infused olive oil. Layer with slices of fresh brie and mozzarella.

Scatter deep red summer cherries over the top along with your basic caramelized onions.

Sprinkle with fresh rosemary (this is a must).

Bake.

Sprinkle with more fresh rosemary (if you please).

Drizzle with balsamic reduction.

P.S. This is fork and knife pizza. Perhaps another sin against nature.

P.P.S. I’m totally entering this is the OXO Cherry Recipe Contest! A cherry pitter would have be most appreciated in the making of this pizza.

Roasted Cherry and Brie Pizza

Ingredients

3 tablespoons garlic olive oil

Brie cheese, 8-10 slices

1 cup fresh cherries, pitted and halved

3/4 cup mozzarella, shredded (or 5-6 rounds of thinly sliced fresh mozzarella)

1 1/2 tablespoons fresh rosemary, chopped

1/2 yellow onion, thinly sliced

2 tablespoons butter

1/4 cup balsamic vinegar

1 lb. whole wheat pizza dough

Directions

Preheat oven to 450 (with the 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 is 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.

Remove from the oven and garnish with extra rosemary.

From the Little Yellow Kitchen,

Lauren