Avocado Pizza with Bacon, Cilantro and Lime

Are you ready for the pizza toppings to end all pizza toppings?

Avocado Pizza with Bacon, Lime and Cilantro is a fun new pizza flavor that is sure to impress.

Because I’m pretty sure after eating this Avocado Pizza with Bacon, Cilantro and Lime you’re never going to want to go back to plain ol’ cheese or pepperoni again.


I mean, we all know what a bona fide hit avocado toast has become, so it would only make sense that avocado pizza follows suit. The mere fact that this recipe includes bacon means it’s perfectly acceptable for breakfast, and why not just call it a day by throwing a fried egg on top? You’re welcome for that little nugget of inspiration.

In real world news, still no sign of baby. We “lived it up” this weekend as a family of two with a visit to the Harbor & Seafood Festival, a stop at the local pumpkin patch, a movie and some dinner out. We’re trying to enjoy as much time together as we can before our little girl gets here!

On the NorCal wildfire front, I’m relieved to see that they’re getting things somewhat under control (comparatively speaking) and was uplifted to see some of my favorite local businesses reopening over the past few days. That’s not to say there’s still not a long way for Napa and Sonoma to go as far as recovery is concerned, but let’s hope the worst is behind us and things only go up from here.

A slice of Avocado Pizza with Bacon, Cilantro and Lime ready to be devoured.

As I’ve been whipping through recipe development this past week, I’ve certainly not taken it for granted. Often, when I’m pulling something out of the oven or stirring something on the stovetop, I find myself thinking about how, for my food-loving friends in Wine Country, whipping up a home-cooked meal is the last thing on their mind right now. I wish I could make a big feast and somehow get it up to them, but for now all I can do is continue to make delicious things and record them so that hopefully my friends can enjoy making some of my creations very soon.

This Avocado Pizza with Bacon, Cilantro and Lime is one I know will be a huge hit with ANYONE who is blessed with the gene that makes you love cilantro (I hear that’s a thing? Sorry to all my cilantro-haters out there.) The combination of all four flavors – avocado, bacon, cilantro and lime – complimented by my go-to overnight pizza crust recipe and just a light dusting of cheese is seriously a party in your mouth.

It seems like a bit of a cheater’s pizza, because really the only toppings you put on before baking are some olive oil, garlic and cheese, but the real flavor arrives as soon as you put on those finishing touches of creamy avocado, crispy cooked bacon, tart lime juice and fresh-chopped cilantro. And if you’re like me and are usually too lazy to reheat anything when enjoying it for leftovers, Avocado Pizza with Bacon, Cilantro and Lime is going to be your new best friend. Promise.

A couple of slices of Avocado Pizza with Bacon, Cilantro and Lime make the perfect easy lunch or dinner.

As I mentioned, I used my favorite from-scratch pizza dough recipe – Jim Lahey’s Overnight Pizza Dough – but you can easily use a premade dough or crust. I will say that, even though the words “overnight” and “from-scratch” may seem a bit intimidating, Jim Lahey’s recipe is SUPER easy and in my opinion well worth the little bit of extra planning it requires to mix up a batch of the dough the night before you plan on making the pizza.

I don’t know about you, but pizza is a weekly go-to dinner in our household, and having a homemade version makes it infinitely better. I love that you can add as much (or as little) of a topping as you want, and you can opt for healthier options like fresh vegetables, meats and herbs. Plus, it all comes together pretty quickly once you have your pie rolled out and ready to go in the oven!

Avocado Pizza with Bacon, Cilantro and Lime is the perfect easy lunch or dinner for any day of the week.

Avocado Pizza with Bacon, Lime and Cilantro is a fun new pizza flavor that is sure to impress.
Print
Avocado Pizza with Bacon, Cilantro and Lime
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

A traditional pizza dough is dressed up with fresh avocado, crispy bacon, a squeeze of lime juice and a sprinkle of fresh cilantro. The perfect flavor combo!

Course: Main Course
Servings: 4 servings
Author: CaliGirl Cooking
Ingredients
  • 1 batch of Jim Lahey's Overnight Pizza Dough (see notes)
  • 2 tablespoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1 1/2 cups shredded Italian blend cheese
  • 4 pieces cooked bacon, chopped
  • 1/2 of a large avocado, sliced
  • Juice of 1/2 a lime
  • 1/2 cup chopped fresh cilantro
Instructions
  1. Prepare pizza dough according to recipe directions and roll out onto a large pizza or baking sheet dusted with cornmeal (or sprayed with nonstick cooking spray.)

  2. Preheat oven to 475 degrees Fahrenheit. 

  3. Brush olive oil evenly over pizza dough and sprinkle on minced garlic and cheese. Bake in the preheated oven for 10-15 minutes, until the crust is lightly golden and the cheese has melted.

  4. Remove pizza from oven and let cool slightly (5 minutes or so) before adding the other toppings. Sprinkle the chopped bacon evenly over the pizza, followed by the avocado. Squeeze on the lime juice and finish with the chopped cilantro.

  5. Slice pizza into wedges and serve immediately.

Recipe Notes

Find the recipe for Jim Lahey's pizza dough here

Avocado Pizza with Bacon, Cilantro and Lime | CaliGirlCooking.com

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam

Boy, have I got a treat for you today!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.

The name of this pizza may be a mouthful, but trust me when I say you’ll be wanting to stuff your mouth full with as much of it as possible as soon as you taste that first bite. Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam, your day has come.


Okay, I know I haven’t entertained you with my travel post all about our second honeymoon/babymoon to Kauai yet, but I promise it’s coming! And this recipe can be seen as a little sneak peak of what’s in store, because I actually got the idea from one of the restaurants we visited in a little town called Kapaa.

We stopped into The Local one afternoon after a hike to some waterfalls and some glorious beach time, ready for a refreshing drink and light snack. We had scoped out the menu online, and the place had come highly recommended to us by a few of our friends, so we definitely wanted to check it out. Among other things, “The Local Pizza” had caught my eye – I mean, this gal can’t really pass up a pizza that features brie, bacon, arugula and JAM – and I was instantly curious.

Unfortunately, since we were there around 3:00pm, we were too late for lunch and a little too early for dinner, so we only had a limited Happy Hour menu available to us to order, which meant no pizza 🙁 That’s okay, though, we made up for it with a huge basket of French fries and tasty deviled eggs with crispy chicken skin on top. Nevertheless, I snapped a photo of the pizza’s description on the menu and decided I’d just have to make my own version to try it out!

No one will be able to resist this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam!

Man, I love it when I’m not disappointed.

The original recipe for The Local Pizza included local papaya vanilla jam, brie, bacon, arugula and the option of adding sliced jalapeños on top. I knew it would be a little tricky for me to find papaya vanilla jam at home, so I raided the pantry to see what sort of tropical fruit jam we had and came across passion fruit (or lilikoi) that we had found at our local Asian market. Another flavor that is a little more easy to come by here in the states is guava jam, which would also be a fantastic option. The issue of adding in some vanilla flavor was easily solved by stirring some vanilla bean seeds into the jam when I was ready to spread it on the pizza.

The only other changes I made to the original toppings were (a) omitting the jalapeños (I’m not a huge fan unless they’re involved in some sort of Mexican food) and (b) using goat milk brie instead of the more typical cow milk brie.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam straight out of the oven, before adding the fresh arugula topping.

As I do with just about all my pizzas these days, I turned to Jim Lahey’s internet-famous pizza dough recipe for my base to this tasty treat. Even though it requires an overnight rise, it is soooo easy and takes less than 10 minutes to prep. You could also use some store-bought pizza dough if you’re feeling lazy (my fave is Trader Joe’s brand) but trust me when I say Jim Lahey’s dough is totally worth the slightly more trouble (if you call mixing a quick dough together harder than getting in your car and driving down to your local supermarket, looking for parking, standing in line, etc.) Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is just a leeeetle special, so I think it’s fair to say it deserves a special crust.

Jim Lahey’s recipe asks you to break the dough up into four pieces for four smaller pizzas, but I used the entire recipe to make one big pie. This made the crust slightly thicker, so if you’re more a fan of the thin-crust stuff, you may want to break it down to two (or even the four suggested) pies.

Because there are so many delicate flavors on this pizza, I of course omitted any sort of tomato or white sauce and stuck to a simple coating of olive oil and fresh garlic before loading on the vanilla-scented jam, bacon and goat brie. After a quick 15-minute turn in the oven, your Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is ready for its “crowning moment”: a hefty sprinkling of fresh arugula, dash of olive oil and sprinkle of sea salt!

A delicious slice of Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam.

After taking your first bite, you’ll definitely notice the flavor explosion – sweetness from the jam, saltiness from the bacon, an earthy creaminess from the goat brie and a fresh bite from the arugula. So many wonderful things going on! You may also just feel like this Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is transporting you to a tropical island somewhere, which isn’t a bad way to spend a Monday, am I right??

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is the perfect lunch or dinner for any day of the week!

This post contains affiliate links. As always, all thoughts and opinions are my own. Thank you for continuing to support the brands that make CaliGirl Cooking possible!

This Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam is delicious fresh out of the oven and topped with fresh arugula.
Print
Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

This pizza is a flavor explosion - sweetness from the jam, saltiness from the bacon, earthiness from the goat cheese and the fresh tang of arugula!

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1 batch Jim Lahey's pizza dough, already risen overnight (Link in notes)
  • 2 tablespoons olive oil, plus more for topping
  • 3 cloves garlic, peeled and minced
  • 1/3 cup passion fruit (lilikoi) jam
  • Seeds of 1/2 a vanilla bean
  • 5 ounces goat brie, thinly sliced into squares
  • 5 pieces cooked bacon, chopped
  • 2-3 cups arugula, for topping
  • Sea salt, for topping
Instructions
  1. Preheat the oven to 475 degrees Fahrenheit.

  2. In a large, greased pizza pan, roll out the pizza dough to the desired thickness and shape. Spread on the olive oil using a pastry brush or paper towel, then sprinkle on the minced garlic.

  3. In a small bowl, combine the jam and vanilla bean seeds. Spread the jam mixture evenly onto the pizza crust over the olive oil and garlic.

  4. Sprinkle the goat brie and bacon pieces over the jam, then place pizza in the 475 degree oven for 10-15 minutes, depending on the thickness of your crust. Remove when crust is slightly golden and feels firm to the touch.

  5. Sprinkle arugula over the cooling pizza, then drizzle with olive oil and sprinkle on some sea salt. Serve immediately.

Bacon and Goat Brie Pizza with Vanilla Passion Fruit Jam | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina

The best way to get our daily dose of veggies!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

I mean, who doesn’t want to get their Vitamins A and C and tons of fiber from a PIZZA? That’s right, carb-y crust and cheese included. How many times do I have to tell you I’m all about keeping things balanced? This Carrot, Sweet Potato and Cauliflower Pizza with Fontina is nothing but.


If it were up to me, we’d have pizza for dinner at least a couple of times a week. I mean, I’ve certainly made quite a few insanely delicious variations here on the blog already (see this Pastrami Pizza, this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey and this Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust.)  It really is one of my favorite foods, but we gotta keep things in check and make sure we’re evening out that sort of dinner, which is a little more indulgent, with healthier stuff like broth-based soups and protein-packed salads. No restriction, just variation! That’s how I like to eat and I hope it’s the same for you.

That being said, if there were ever a “healthy-ish” version of the dish to be had, this Carrot, Sweet Potato and Cauliflower Pizza is it. So you don’t even have to feel one bit bad about whipping it up on a weekly basis! And thanks to Jim Lahey’s No-Knead Pizza Dough recipe, you can make one pizza that easily feeds two one night, and another one with the leftover dough a few days later. Let me tell you, we were quite excited to whip out the extra dough and have a pizza ready in 20 minutes this weekend when we had so many better things to do than slaving away in the kitchen.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

With it still being winter (and with all the crazy weather we’ve been having in California – I don’t think it’s rained this much in yearrrrrs!) the root vegetables that top this pizza are the perfect thing to make you feel like you’re eating the ultimate comfort food while still getting all of the vitamins and nutrients that they’re known for.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Looking at these likely drool-inducing photos, you may be wondering what those purple-looking things are. They’re the carrots, my friends! I spotted the tri-color bag at Trader Joe’s and knew they’d be the perfect way to jazz up the monotony of color that orange carrots would have provided. That being said, plain ol’ orange carrots would work just fine if you’re not looking to make your pizza super photogenic.

So let’s talk about the process of making the deliciousness that is this Carrot, Sweet Potato and Cauliflower Pizza with Fontina. As I mentioned above, I used Jim Lahey’s popular No-Knead Pizza Dough recipe for the base, but you could easily use your own homemade pizza dough recipe OR even a store-bought, premade dough. Jim Lahey’s recipe does require an overnight rise, so plan ahead if you’re going to go that route. It also makes enough dough for two pizzas, but you can easily save one for later if you’re not feeding a crowd that particular night!

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

After the dough has gone through its overnight rise, the pizza comes together in no time at all. Simply roll the dough out onto your favorite pizza stone (or a pizza pan if you don’t have a stone,) add the toppings and pop it into the oven for 20 minutes. That’s all you need! Your delicious dinner will be ready for you faster than you can finish a glass of wine.

Speaking of wine, my mom is coming down to visit later today and I’m very much looking forward to catching up with her and enjoying a delicious glass of vino or two. We’re heading to check out a new, hip restaurant in Santa Barbara tonight, so be sure to check my Insta-stories for all the deets!

I hope you’re having a great week. Maybe bake up a little pizza tonight to get past the hump? Xx

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com
Print
Carrot, Sweet Potato and Cauliflower Pizza with Fontina
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This easy pizza recipe is loaded with bright orange and purple veggies, all topped off with a hefty serving of slightly salty fontina cheese.

Course: Main Course
Author: CaliGirl Cooking
Ingredients
  • 1/4 cup cornmeal
  • 1/2 recipe Jim Lahey's No-Knead Pizza Dough (or other pre-made dough)
  • 1 small sweet potato, thinly sliced
  • 2 carrots, thinly sliced
  • 1 cup finely chopped cauliflower florets
  • 3 tablespoons olive oil, divided
  • 1 1/2 teaspoons fresh thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 garlic cloves, peeled and minced
  • 2 cups grated fontina
Instructions
  1. Preheat the oven to 450 degrees Fahrenheit. Sprinkle the cornmeal evenly over your pizza stone or pan, whichever you are using, then roll the dough out on the pan in a circular shape. 

  2. In a medium mixing bowl, combine the sweet potatoes, carrots, and cauliflower with 1 tablespoon olive oil, the fresh thyme, salt and pepper. 

  3. Drizzle the remaining 2 tablespoons of olive oil over the prepared pizza dough, then sprinkle on the minced garlic and then the grated fontina cheese. Top with the vegetable mixture. 

  4. Put the prepared pizza in the oven and bake at 450 for 20 minutes, or until the crust is nice and golden and the cheese is melted. Remove, slice and serve as soon as it has cooled slightly.

Recipe Notes

Click here for Jim Lahey's No-Knead Pizza Dough recipe.

Carrot, Sweet Potato and Cauliflower Pizza with Fontina | CaliGirlCooking.com

 

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

We need a little pizza to get us through this Monday.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And not just any pizza, but this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because it’s the bomb and there’s nothing else to it.


But first, how was everyone’s weekend? It seemed to be a weekend where everyone was celebrating something, whether it was the amazing men that raised us or dear friends that were tying the knot. We had our first wedding of the year in beautiful Santa Ynez, and escaped yesterday morning just before the valley heat crept into the 100’s. The weather for the wedding was perfect, though, as we ate, drank and celebrated late into the evening at the Bride’s mother’s ranch. Unfortunately, our commitment to the wedding meant we couldn’t be with our Dads for Father’s Day, but we certainly still made sure to give them a call and let them know how much we love and appreciate them 😉

It was a great little mini-vacay and left us feeling rejuvenated and refreshed. We haven’t been on a little “getaway” for quite some time, and this weekend reminded us how important it is to do so, especially in these crazy months leading up to the wedding. It’s important to remember that balanced living encompasses so much more than balanced eating!

As quickly as that wedding came and went, we head to San Luis Obispo on Friday for our second wedding of the year. This means our week will be short and busy, and we’ll need recipes like this Fresh Fig, Prosciutto and Burrata Pizza to get us through and keep us sane (and not eating out every night of the week.) It’s quick and easy, and soooo delicious.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Let’s get real for a second: Does anyone else anxiously await the few months of fresh fig season? Ever since I moved to Napa (and realized that fresh fig season exists, because it certainly doesn’t in Hawaii, where I was living before Napa) I have been in LOVE with fresh figs. Stirred into honey and Greek yogurt, sliced and added to an arugula salad, eaten plain, added to pizza – I’ll take them any way I can get them!

So you can imagine my sheer joy when I was at the Farmer’s Market last weekend and a few of the stalls had their first fresh figs of the season. I’ve basically been waiting since last year’s fig season to make this Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey because, unless you want to try your hand at using dried figs (which are not my favorite, but to each his own), you really DO have to wait for this time of year to make this recipe as freakin’ delicious as it should be.

But enough of me going on about the figs, I’m sure that by now you’re anxious to hear about this pizza. Now, you know I’m a huuuuge fan of making things from scratch whenever possible, and Jim Lahey’s pizza dough recipe has been my go-to (see my recipe for Pastrami Pizza) whenever I have time to whip something up. BUT, sometimes you just won’t be able to get your act together to make a from-scratch crust that needs a huge amount of time to rise, in which case I’m all about picking up some pre-made dough from Trader Joe’s or Whole Foods. Just try to get dough that has the least amount of ingredients to minimize additives, preservatives, etc.

 

On to the toppings! Guys, the toppings. They’re my favorite part. I don’t think it’s a secret that I have a weak spot for fresh charcuterie and delicious cheese, and if you throw any sort of truffle in there I’m a goner. Since figs are a natural addition to any cheese or charcuterie platter, I decided to combine all of these favorite things and throw them on top of a pizza crust (because Lord knows we always need some carbs when consuming meats and cheeses.)

So, we take our pizza dough and slather it with a simple combination of olive oil and fresh garlic. This is the ONLY sauce we use. Don’t get me wrong, I love a good tomato sauce, but when using such amazing ingredients as prosciutto, burrata, and fresh figs, there is no way we’re going to add tomato sauce to compete with all of the other deliciousness.

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Once we have our olive oil and garlic base, we add the burrata. This can get a little messy, but have no fear, it will all work out in the end. We then layer on the sliced fresh figs and prosciutto. Pop it into the oven, and wait just 10-15 minutes for that crust to get all nice and golden and the burrata to get even oozier than it was when you started. When we take the pizza out of the oven, we immediately drizzle it with a combination of honey and truffle oil (you could also use truffle honey, if you can find it) and sprinkle on a few chopped fresh chives for color (or not, up to you, but I’m an aesthetics girl.)

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

And of course we eat our Fresh Fig, Prosciutto and Burrata Pizza as soon as it is cool enough to not scorch the tops of our mouths. Because that’s how we do pizza, right?

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey

30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: Makes one 10-12 inch pizza

A quick and delicious weeknight pizza recipe featuring fresh figs, creamy burrata and savory prosciutto, topped off with a drizzle of truffle honey.

Ingredients

  • 1 package pre-made pizza dough (or use Jim Lahey’s recipe if you’re feeling ambitious)
  • 2 tablespoons olive oil
  • 2 garlic cloves, minced
  • 8 ounces burrata, sliced
  • 5 fresh figs, sliced
  • 3 ounces prosciutto, sliced
  • Salt & pepper
  • 2 tablespoons honey
  • 1 ½ teaspoons truffle oil
  • Garnish with fresh chives (optional)

Instructions

  1. Preheat oven to 475 degrees Fahrenheit. Roll pizza dough out into a 10- to 12-inch circle on a pizza stone. Brush dough with olive oil and sprinkle on minced garlic.
  2. Add burrata, then figs and prosciutto. Sprinkle lightly with salt and pepper. Place pizza in oven and bake at 475 for 10-15 minutes, or until crust is slightly golden.
  3. While pizza is baking, combine honey and truffle oil in a small bowl. Set aside.
  4. When pizza is ready, remove from oven and drizzle truffle honey over it. Sprinkle with fresh chives (if desired.) Let cool 5-10 minutes and serve.
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Fresh Fig, Prosciutto and Burrata Pizza with Truffle Honey | CaliGirl Cooking

Who’s coming over for dinner?

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust

It’s finally here!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

The dessert I’ve been promising you. If you don’t remember (or aren’t following me on Instagram, which you should be!) I posted a “teaser” photo of this right around the holidays. I may have used some clever Emoji-ing (is that a word yet? If not, I’m sure it will be in the Urban Dictionary in no time) to hint at the fact that this recipe involved pizza, cheese, and a cookie. Weird, right? Did anyone have any idea that this is what I was talking about? If so, yay for you and you should definitely consider playing a game of Pictionary this weekend.


But I digress. I came up with this recipe idea after Tieghan over at Half Baked Harvest recommended dipping dark chocolate into her Honey Baked Brie (genius!) I have to admit I was curious and eager to give the pairing a try.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

It just so happens that every Christmas Eve, I have the tradition of making a “dessert” pizza for my family to enjoy while merry-making, opening gifts, etc. Is everyone familiar with dessert pizzas? I’m sure if you live anywhere near a BJ’s Restaurant you are quite familiar with the Pizookie! Which is basically the ultimate dessert pizza: a hot, deep dish cookie (your choice of flavor), served in a cast iron skillet and topped with ice cream.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I don’t get quite that fancy here (as far as serving style, at least) but let me tell you this perfect combination of flavors certainly makes up for it. For me, another classic pairing with brie is orange and almond (I’ve been known to top some baked brie with Frangelico which, BTW, is amazing and you should totally try it) so I wanted to figure out a way to serve it altogether. I started thinking about my crust, which in the past has been a classic sugar cookie crust (maybe once or twice from the dough that comes in those pop-open cardboard cans, but I’ve graduated from that now.) I figured shortbread would be the next best thing (or better) than sugar cookie, so I did some Googling and found this delicious Almond-Orange Shortbread recipe from Martha Stewart.

The first time I made this dessert pizza, I followed Martha’s shortbread recipe to a T. The second time I made it (partly because I was lazy and didn’t want to go to the store and partly because I was curious) I subbed in Amaretto for the almond extract. Let me just tell you, it was amazing. As you’ll see in the adapted recipe below, I also modified the refrigeration/freezing process so the dough would work better in pizza form.

So, this dessert pizza. We make the dough (which does take a little bit of time to set up in the refrigerator, so plan ahead) and then we roll it out onto a good ol’ pizza pan. We then bake it for a bit, just until it starts to get set and golden on us, but not until it’s completely cooked.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

We pull it out of the oven and lovingly adorn it with sliced brie and chopped dark chocolate, then pop it back in to get that brie and chocolate all ooey-gooey, melty and delicious. Once we pull it out again, we pile on some fresh fruit – I went with pomegranate seeds and raspberries because they were in season (and looked delicious!) but you can really use whatever tickles your fancy here. And, if we want to really add a final flourish, we throw on some basil for another touch of color and one more little pop of unexpected flavor.

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Now, I know it’s not Christmas anymore, but judging by how quickly this dessert pizza was eaten up by all of my coworkers (and their pressure on me to post this recipe), I think you’ll be just fine making Chocolate-Brie Dessert Pizza for any type of upcoming event or celebration. And it has fruit, so it’s healthy, right? 😉

Enjoy your weekend friends! And be sure to follow me on Instagram to see all of the fun times we’re about to have visiting our dear friends in Livermore!

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust

Yield: Makes one 16-inch dessert pizza

A delicious dessert pizza pairing brie, chocolate and fresh winter fruit with a crunchy almond-orange shortbread crust.

Ingredients

    For the shortbread crust (adapted from Martha Stewart):
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup powdered sugar
  • ¾ teaspoon Amaretto
  • ½ teaspoon salt
  • 2 cups all-purpose flour
  • Grated zest of 1 orange (about 2 teaspoons)
  • ¾ cup sliced almonds, toasted
    For the pizza toppings:
  • 6 ounces semi-firm brie, thinly sliced
  • 1 cup dark chocolate chips (or finely chopped dark chocolate)
  • 1 ½ cups fresh raspberries
  • ½ cup pomegranate arils
  • Basil to garnish (optional)

Instructions

  1. Begin with making the shortbread dough. In the bowl of a stand mixer, beat together the butter, powdered sugar, Amaretto and salt until smooth. With mixer on low speed, add flour and orange zest, just until a dough forms. With a rubber spatula or your hands, mix in the almonds.
  2. Remove dough from mixing bowl and, using hands, shape into a round disc, somewhere around an inch thick. Wrap in plastic wrap and refrigerate for at least one hour.
  3. Preheat oven to 350 degrees Fahrenheit. Once dough is chilled, remove from refrigerator. You may need to warm it up in your hands a bit until it feels “rollable.” Spray your pizza pan with nonstick cooking spray, then place the dough on the pan. Using a pizza roller, roll the dough out as far as possible to meet the edges of the pan (it’s okay if it doesn’t reach all the way to the edge, the shortbread will expand as it bakes.) Place the shortbread in the preheated oven and bake for 20-25 minutes, or until the cookie looks like it has set and begins to get golden.
  4. Remove shortbread from oven (but do not turn off the oven) and top with sliced brie and then dark chocolate pieces. Return to oven and let bake at 350 for 15-18 minutes longer, or until chocolate has melted.
  5. Remove from oven once again (you can turn it off this time!) and immediately top with raspberries and pomegranate arils. Garnish with chiffonaded basil, if desired. Let cool slightly before serving.

Notes

Wine Pairing Notes: I’m not usually one to pair wine with dessert, but this one just screams for a White Port. My absolute favorite is the Aria White Port from Prager Portworks which, by the way you should absolutely go visit their tasting room if you are ever in Napa. The lightness of this particular port is the perfect match for the orange and almond flavors, as well as the brie, yet it’s hearty enough to not get overwhelmed by the dark chocolate. A match made in heaven if you ask me!

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Chocolate Brie Dessert Pizza with Almond-Orange Shortbread Crust | CaliGirl Cooking

Pizza. My. Heart.