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By: Chef Laura Bonicelli

Homemade Pizza is a long-standing tradition at my house. I have several recipes that we love. But recently, I have been on a “perfect cracker crust” mission, and it’s finally successful. Buy your ingredients at your favorite Farmers Market! 

Pear Pizza Browner

About Cracker Crust Pizza with Pear, Brie, and Arugula

Cracker Crust Pizza with Pear, Brie, and Arugula is a complete meal.  Your salad goes right on top of the pizza.  I tried several other recipes for the cracker crust, some being more like cardboard than a cracker. Others were regular pizza dough rolled thin – so they were really thin-crust pizza. After a few failed tests of my own ideas, I landed on this recipe. There are a few tricks to making the crust cracker-like. First, I don’t knead the dough, and second, the thickness you roll it to it is crucial. Lastly, the coating of olive oil ensures that it cooks properly and will be crisp. 

I know you will love this topping combination. However, the crust is perfect for a basic margarita as well.  My favorite part about the process is that it’s quick. Forty-five minutes, and you’ll have pizza in the oven.  

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Step by Step Instructions

Cracker Crust Pizza

Cracker Crust Pizza with Pear, Brie, and Arugula

© Chef Laura Bonicelli
You'll love the topping combination in my Cracker Crust Pizza with Pear, Brie, and Arugula. The crust is also perfect for a classic Margarita pizza.
5 from 3 votes

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Prep Time 40 mins
Cook Time 12 mins
Total Time 52 mins
Course Dinner, Lunch, Main Dish - Pasta, Pizza, Sandwich, Rice, Main Dish - Vegetarian, Starters
Cuisine American, Italian
Servings 4
Calories 749 kcal


  • pizza stone
  • parchment paper


  • 5 cups arugula
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons white wine vinegar
  • Kosher salt -- to taste


  • 2/3 cup warm water -- between 110º - 115º F
  • 1 1/2 teaspoons instant dry or active dry yeast
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil


  • 2 cups all-purpose flour
  • 3/4 teaspoon Kosher salt
  • 1 teaspoon baking powder
  • =====
  • extra-virgin olive oil -- to brush on pizza crust
  • sea salt -- to sprinkle on pizza crust
  • 1 cup shredded aged mozzarella
  • 6 ounces Brie -- thinly sliced
  • 1 pear -- thinly sliced
  • 2/3 cup roughly chopped walnuts
  • 1/3 cup red onion -- thinly sliced


  • Preheat your oven to 450º F with a pizza stone in the bottom or on the bottom rack. Toss the arugula with olive oil, vinegar, and salt. Set aside.
  • Measure the water in a 2-cup measuring cup. Add the yeast and honey; stir to combine. Let sit until a light foam starts to appear on the surface, 3 - 5 minutes. Stir in the olive oil.
  • Combine the flour, salt, and baking powder in a medium-sized bowl. Pour in the yeast mixture and stir to combine to form a dough. Work with your hands to form a ball. (Do not knead the dough.)
  • On a lightly floured cutting board, divide the dough into two balls and cover lightly with plastic wrap. Let the dough sit for 30 minutes.
  • Roll each piece of dough between two parchment-paper pieces coated with cooking spray; roll each into a 12-inch round. The dough will be very thin.
  • Remove the top piece of paper and, using a pastry brush, coat the entire surface with olive oil. (don't skip this step even if using a sauce).
  • Sprinkle the pizza with salt and half of the mozzarella. Arrange half of the Brie and half of the pear evenly on the mozzarella and sprinkle with half of the walnuts and red onion.
  • Place the pizza (still on the parchment) on the pizza stone and bake for 6 minutes. Turn the pizza and bake an additional 4 to 6 minutes until the edges are brown and crisp. Top evenly with half of the arugula and serve.
  • Repeat the process for the second pizza.

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Chef Laura Bonicelli


Calories: 749kcalCarbohydrates: 62gProtein: 25gFat: 46gSaturated Fat: 14gCholesterol: 65mgSodium: 995mgPotassium: 402mgFiber: 5gSugar: 8gVitamin A: 1034IUVitamin C: 7mgCalcium: 354mgIron: 4mg
Keyword arugula, brie, cracker crust, pear
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