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
6 June, 2012 at 8:16 am
he was saying the same thing about sushi until a month ago, and now look at him. he’s practically turning into a california roll
6 June, 2012 at 9:45 am
Oh yeah! Rosemary is our featured ingredient this month over at Beauties the Feast (we all have to make a recipe using rosemary) and this is what I’m going to make! Beautiful!
6 June, 2012 at 10:52 am
This looks incredible! I looove brie and cherry jam on crackers, and this is like a way better version of that
6 June, 2012 at 11:47 am
Omg, this looks INCREDIBLE. I love the sweet and savory so so much–totally bookmarking this for inspiration. I Need to make this pizza! Perhaps I’d add a little prosciutto too!
6 June, 2012 at 12:11 pm
I am all about roasted fruit this summer. And then you add brie and rosemary (my fave!) and caramelized onions…I found my new favorite pizza!!
6 June, 2012 at 12:23 pm
All I can say is YUM!
6 June, 2012 at 1:42 pm
This looks truly amazing. I’m a total brie-lover, so this could not be a more perfect pizza. Can’t wait to try it! And gorgeous photography
7 June, 2012 at 10:11 am
Great! I forgot to add the balsamic reduction to the directions and just did it, so don’t forget that part
7 June, 2012 at 10:12 am
I don’t know about better, but definitely bigger! Cherry jam sounds awesome.
7 June, 2012 at 10:12 am
Great point. We’ve got a few weeks to make him eat fruit on pizza then!
7 June, 2012 at 10:13 am
Prosciutto is a great idea! The balsamic reduction drizzle will pair lovely with that addition
7 June, 2012 at 10:14 am
Roasted fruits are amaaaazing. I’m tempted to try a roasted strawberry w/ bacon version next!
7 June, 2012 at 10:14 am
Yep, yum says it all!
7 June, 2012 at 10:15 am
Thanks Rachel! Great to hear from you
7 June, 2012 at 1:20 pm
Wow, what a great idea to use cherries on a pizza. I will try this soon.
12 June, 2012 at 7:53 am
Just saw this on TK and cannot get over the deliciousness! I have the brie but just finished the cherries yesterday. I’ll be going to the store later. This MUST be made
19 June, 2012 at 8:18 am
It is sad that I’m counting down the minutes until lunch so I can eat my leftover cherry brie pizza?!!
SO good! Wouldn’t change a thing (and yes, I put mozzarella on mine)! Lots of it! YUM!
2 July, 2012 at 12:03 pm
This looks so mouthwatering and delicious. What a great use of cherries!
19 January, 2013 at 7:04 pm
This pizza looks amazing! I am making this soon!;)
23 January, 2013 at 10:52 am
We hope you LOVE it! Our friends have made it plenty of times and love it as is and it’s also great with cooked chicken added. Enjoy!
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8 July, 2012 at 11:57 pm