Cracker Crust Pizza with Pear, Brie, and Arugula
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.
By Chef Laura Bonicelli
Prep Time
40 min
Cook Time
12 min
Total Time
52 min
Servings
8 servings
Ingredients
- 5 cupsarugula
- 1 tablespoonextra-virgin olive oil
- 2 tablespoonswhite wine vinegar
- Kosher salt -- to taste
- 2/3 cupwarm water -- between 110º - 115º F
- 1 1/2 teaspoonsinstant dry or active dry yeast
- 1 teaspoonhoney
- 3 tablespoonsextra-virgin olive oil
- 2 cupsall-purpose flour
- 3/4 teaspoonKosher salt
- 1 teaspoonbaking powder
- =====
- extra-virgin olive oil -- to brush on pizza crust
- sea salt -- to sprinkle on pizza crust
- 1 cupshredded aged mozzarella
- 6 ouncesBrie -- thinly sliced
- 1 pear -- thinly sliced
- 2/3 cuproughly chopped walnuts
- 1/3 cupred onion -- thinly sliced
Nutrition Facts
Per Serving (serves 8 servings)
* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.
Instructions
- 1
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.
- 2
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, . Stir in the olive oil.
- 3
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.)
- 4
On a lightly floured cutting board, divide the dough into two balls and cover lightly with plastic wrap. Let the dough sit for .
- 5
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.
- 6
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).
- 7
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.
- 8
Place the pizza (still on the parchment) on the pizza stone and bake for . Turn the pizza and bake an additional 4 to until the edges are brown and crisp. Top evenly with half of the arugula and serve.
- 9
Repeat the process for the second pizza.
Chef's Notes
Chef Laura Bonicelli