Over the weekend of Cinco de Mayo, we were served this Dessert Pizza for an appetizer that was amazing.
This is as close as I could get to the recipe for CranRaisin Cherry and Brie with Sugared Pecan Pizza.
Ingredients:
8 ounces butter (plus 1 teaspoon)
6 ounces chopped pecans
2 pounds of Brie Double Creme Cheese
2 premade pizza crust (16 inches)
8 ounces of CranRasins
1 10 ounces jar of Cherry Preserve
2 tablespoons Cinnamon Sugar
1 teaspoon sugar
1 tablespoon corn meal
Preparation:
Preheat oven to 425 degrees. Melt butter and brush over the top and bottom, of the uncooked pizza crusts. Sprinking cinnamon sugar over the custs.
In a skillet melt the 1 teaspoon of butter and add the pecans. After the pecans toast for a minute or so, mix them with 1 teaspoon of sugar. Continue cooking for a few minutes and set aside to cool.
Line a baking pan with foil and sprinkle with corn meal. Place the pizza crust in the oven and cook for 6-8 minutes. Remove and allow to cool. Turn down the oven to 350 degrees.
Spread the cherry preserve evenly over the surface of your pizza crust. Spinkle the cranrasins and pecans over the top.
Shave the outside of the brie with a micro plane and pull pieces of the brie cheese to dollop evenly over the pizza.
Bake the pizza at 350 degrees for 10 minutes. Cut into bite size pieces and serve.
Big Bobby's Stuff 