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!
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.
If you want more recipes Join The Club!!!
If you are having problems with access: Log in or Join Here!
Step by Step Instructions
Cracker Crust Pizza with Pear, Brie, and Arugula
Equipment
- pizza stone
- parchment paper
Ingredients
- 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
Instructions
- 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.
Print - members only. Please log in or JOIN HERE!
Notes
Nutrition
More Recipes
Tangy Fermented Red Salsa and Cucumber (Pickles)
By: Chef Laura Bonicelli Preserving food with fermentation is an ancient process. Like canning and pickling, it's easy to do in your home kitchen. Buy your ingredients at your favorite Farmers Market! about Tangy Fermented Red SalsaFermented foods have significant...
Vegetarian Chickpea Tagine
Take me to the lesson... Vegetarian Chickpea Tagine A vegetarian tagine is a delicious type of comfort food. I love the subtle spiciness of this dish and the tanginess of the preserved lemon. tagine or a Dutch oven with lid 1 1/2 tablespoons extra-virgin olive oil1...
Cashew Cream (plus options)
Take me to the lesson... Cashew Cream (plus options) Cashew Cream is a nutritious and neutral-tasting substitute in savory dishes for heavy cream. blender 1 cup raw unsalted cashews2 cups warm water Soak the cashews in water for a minimum of four hours. They will be...
Sun-Dried Tomato Artichoke Spread
Take me to the lesson... Sun-Dried Tomato Artichoke Spread A zingy version of an American favorite. 4 ounces grated Asiago cheese1 tablespoon minced chives -- or tarragon (or tarragon)1 teaspoon minced thyme leaves3/4 cup mayonnaise1/4 cup sour cream1 generous pinch...
Recent Comments