with Rosemary & Walnuts
Serve as a sweet seasonal appetizer or dessert.
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
2 Tbsp. butter
2 Tbsp. brown sugar
1/4 tsp. cinnamon
1 cup walnuts
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.
Preheat oven to 400°F.
Unroll refrigerated Round & Thin Pizza Crust with parchment paper and place onto baking sheet. Brush dough with olive oil.
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.
Bake until crust is golden and cheese is melted, about 12-15 minutes. Top with remaining fresh raspberries and candied walnuts.