Introduction

This Pear and Brie Pizza brings together a perfect balance of sweet, creamy, and savory flavors on a crispy crust. With the delicate sweetness of pears, the richness of brie, and a hint of thyme and honey, it’s a delightful twist on traditional pizza. It’s ideal for a cozy night in or a special gathering.

The image shows a wooden cutting board on a white marbled surface holding a round flatbread pizza cut into six slices. The crust is golden brown and slightly thick, with a crispy edge. The top layer is covered with melted, browned cheese mixed with thin slices of cooked pear that are caramelized and slightly browned, giving a textured and bubbly look. There are small clusters of crushed nuts scattered on top, adding a crunchy texture, and some fresh thyme sprigs placed nearby on the board. In the background, there are three whole pears, one halved showing the smooth, light green skin and off-white inside. A honey dipper with some honey drips rests beside the pears. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/4 oz active dry yeast (1 pkg)
1 1/4 cups warm water (100 degrees F)
Pinch of sugar
3 1/2 cups all-purpose flour
1 1/2 tsp kosher salt
1/4 cup extra virgin olive oil (plus extra for the bowl and brushing)
2 large pears, cored and very thinly sliced
8 oz brie, roughly chopped
1/2 cup walnuts, finely chopped
4 tsp fresh thyme, minced
2 Tbsp honey
Pink salt or another good quality salt, to taste

Instructions

Step 1: Whisk the yeast and pinch of sugar into the warm water. Let it stand for 5–10 minutes until it begins to bubble or foam.
Step 2: In a stand mixer bowl fitted with a dough hook, combine the flour and kosher salt. With the mixer on low speed, add the yeast mixture and olive oil. Knead for about 5 minutes until smooth. (To do by hand, stir all ingredients and knead on a floured surface for 8–10 minutes.)
Step 3: Turn the dough out onto a lightly floured surface. Knead for an additional 2–3 minutes to smooth it out, then shape it into a ball.
Step 4: Place the dough in a large bowl coated with olive oil, turning to coat all sides. Cover tightly with plastic wrap and let rise at room temperature until doubled in size, about 1 to 1 1/2 hours. Place in the warmest spot in your kitchen if possible.
Step 5: Lightly punch down the dough and divide it into two equal pieces. Shape each into a ball and cover with plastic wrap. Let rest while you prepare the toppings.
Step 6: Preheat the oven to 450°F (230°C). Place two baking sheets or a pizza stone inside to heat for at least 5 minutes.
Step 7: Take one ball of dough and stretch it into a round about 12 inches in diameter using your hands. If it springs back, cover and let rest for a few minutes before stretching again. Repeat with the second ball.
Step 8: Carefully remove the heated baking sheets or pizza stone from the oven and place on a cooling rack. Sprinkle each with a handful of cornmeal. Lay the stretched dough on the pans and adjust shape if needed.
Step 9: Brush each dough round with 1 tablespoon of olive oil. Arrange the pear slices evenly over both pizzas in slightly overlapping concentric circles.
Step 10: Scatter the chopped brie, walnuts, and minced thyme over the pears. Drizzle honey on top and sprinkle with pink salt to taste.
Step 11: Bake the pizzas for about 12 minutes until the crust is golden and the cheese is bubbly. If the brie darkens too quickly, cover loosely with foil for the last few minutes.
Step 12: Remove from the oven, slice, and serve hot for the best flavor and texture.

Tips & Variations

Use ripe but firm pears for the best texture and sweetness on the pizza.
Swap walnuts with pecans or toasted pine nuts for a different nutty flavor.
Add a handful of arugula or baby spinach after baking for a fresh, peppery contrast.
If you don’t have fresh thyme, dried thyme works well—use about half the amount.

Storage

Store leftover pizza in an airtight container or wrapped tightly in foil in the refrigerator for up to 2 days. Reheat in a preheated oven at 375°F (190°C) for 5–7 minutes to maintain the crisp crust and melty cheese. Avoid microwaving to prevent sogginess.

How to Serve

A round pizza with a light golden crust sits on a wooden board atop a white marbled surface. The pizza has at least four layers: the base crust, a thin layer of white sauce, thinly sliced pale green pear pieces evenly spread across, and a thick layer of melted brownish cheese with some darker, slightly burnt spots. Small green herb leaves, likely thyme, are scattered over the pizza. To the top left of the pizza, there is a small clear bowl filled with golden honey with a wooden honey dipper resting beside it. To the top right, there are two halved pears showing their white flesh and seeds inside. A few sprigs of fresh thyme lay near the pizza on the wooden board. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pizza dough for this recipe?

Yes, pre-made dough works well and saves time. Just follow the package instructions for thawing and resting before stretching and topping your pizza.

What is the best type of pear to use?

Bartlett or Bosc pears are excellent choices as they hold their shape and have a sweet, slightly floral flavor that pairs beautifully with brie and honey.