with Rosemary & Walnuts
Serve as a sweet seasonal appetizer or dessert.
Vegetarian
1 pkg. Round & Thin Pizza Crust
1 Tbsp. olive oil
2-3 oz. Brie cheese (thinly sliced and rind removed)
1/3 cup raspberry jam or preserves
1 cup fresh raspberries
1 tsp. fresh rosemary, chopped
Candied Walnuts:
2 Tbsp. butter
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1 cup walnuts
STEPS
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In a small saucepan set over medium heat, melt the butter. Add the sugar, cinnamon, and walnuts. Cook until sugar is caramelized, stirring often, about 4-5 minutes. Transfer nuts to wax paper to cool completely.
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Preheat oven to 400°F.
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Unroll refrigerated Round & Thin Pizza Crust with parchment paper and place onto baking sheet. Brush dough with olive oil.
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Space Brie slices on the dough, then drop small spoonfuls of raspberry jam around the Brie. Place about half of the fresh raspberries on the pizza. Sprinkle with the rosemary.
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Bake until crust is golden and cheese is melted, about 12-15 minutes. Top with remaining fresh raspberries and candied walnuts.
Review Raspberry Brie Pizza.