This honey roasted Pear and Brie Flatbread Pizza showcases sweet fresh pears, creamy brie, salty prosciutto, candied walnuts and fresh rosemary on a crispy crust. A delicious, hearty appetizer that can easily turn into a simple dinner!
Love this sweet n' savory recipe for the complementary flavors and textures of the fruit, cheese, meat and herbs. It turns an unassuming pizza crust into something really special.
The topping possibilities are truly endless. A couple of our other favorite flatbread combinations to try are Heirloom Tomato, Goat Cheese & Basil and Roasted Butternut Squash & Sage!
Jump to:
What kind of pears should I buy?
There are ten varieties of pears available in the US pretty much year-round. But they peak in popularity in the fall and winter. You can use any combination of sweet pears you like depending on what your grocery store is carrying.
Here I used Starkrimson and Bartlett pears which are on the sweeter side. If you’re looking for a variety that’s less sweet and crisper, Bosc and Anjou would be a good choice.
And you can always stick with one kind your gang likes most. For more info, here’s a brief guide to differences in color, texture and sweetness of pears.
Key Ingredients & Substitutions
Here are the key elements of this pear and brie flatbread along with numerous suggestions to create incredible homemade pizzas that scream fall!
Crust – The crust acts as the canvas of your masterpiece and there are plenty of store-bought and homemade options. I’m a huge fan of Brooklyn Bred which I used here (not a sponsored post, just love it!). I also use naan, Flatout flatbreads and white wine pizza dough when there’s time.
Fruit – Sliced pears are featured here but if you’re not a fan, apples, figs, grapes, pumpkin and butternut squash are great substitutes. And feel free to try combinations!
Cheese – So love the flavor and creaminess of brie and there are many other cheeses that go so well with pears. Try blue cheese, gorgonzola, feta or goat cheese!
Meat – No prosciutto in the house? No problem. Brown some bacon, pancetta, or simply tear up thinly sliced ham.
Veggies – Thinly sliced shallots were used here for a little bite. But caramelized onions and mushrooms along with a topping of fresh arugula or baby spinach would also add tasty colorful flare.
Nuts – Love the little extra crunch from caramelized walnuts. Toasted pine nuts, pecans and cashews are simple and easy substitutes.
Glaze – My pantry is never without honey and love its tasty roasted flavor after baking. But I’ve also been known to spread on a thin layer of fig jam or a drizzle of balsamic glaze.
Herbs – When I think of fall and winter, earthy rosemary comes to mind immediately. Nonetheless, fresh thyme, oregano, marjoram and parsley can always fill in.
Cooking Steps
Once you have your ingredients let the pear and brie flatbread pizza party begin! Start by lining a large baking sheet with parchment paper. Brush a thin coat of olive oil on the flatbread. It will crisp up in the oven before toppings are added.
When the crust comes out of the oven, the brie will start to melt when dolloped on top and turn into a spreadable thick sauce consistency similar to sauces used on white pizzas.
Next step, top with sliced shallots, chopped rosemary and drizzle with some honey or other glaze options.
Place pear slices and small bundles of prosciutto as you see fit. Sprinkle chopped nuts over along with ground black pepper to your liking.
Kick things up with a little bit of crushed red pepper flakes if that’s in your wheelhouse.😉
It takes just 10-12 minutes in the preheated oven for the pears to soften, prosciutto to crisp and cheese to get bubbly. While the pizza bakes, get out plates, a pizza cutter, pour your favorite libations and leave utensils in the drawer. Amazing finger food is in your immediate future. Enjoy!
Expert Tips
- Prebake crust to get crisp and help melt the brie.
- Room temperature brie works best so it will melt into the crust.
- To slice pears ahead of time, and keep them from browning soak sliced pears in cold honey water (2 tablespoons honey to one cup water) and keep refrigerated up to 24 hours.
Serving Ideas
Here are a few complementary apps and side dishes to round out your pear and brie flatbread menu to serve a larger crowd depending on your entertaining plans.
Appetizers
Salads & Sides
- Charred Broccolini & Cannellini Salad
- Easy Cobb Salad w/ Silky Herb Vinaigrette
- Creamy Vegetarian Stuffed Portobellos
Recipe FAQs
When baking pears they should just be beginning to ripen. Look for the ‘firm-ripe’ window where they yield slightly when pressed at the top of the pear.
If they're rock solid it'll take 3-6 days to be at the right stage. Don’t use fully ripe pears. They’ll be too soft after baking.
The white rind on brie is edible so it depends on personal preference. I removed most of the rind in this recipe since I’m not a huge fan of it. However, when baking a whole brie wrapped in pastry, I leave it on to help the cheese keep its shape.
Absolutely! Always love a little smoky char. Preheat your grill over medium-high heat. Brush both sides of the flatbread with olive oil. Place top side down on grates and grill covered for 2 minutes.
Flip crust over and put on toppings. Grill covered until crust is crisp and cheese is bubbly, about 3-5 minutes.
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📋 Recipe
Honey Roasted Pear and Brie Flatbread Pizza with Prosciutto
Equipment
Ingredients
- 1 large , about 14x5 inches store-bought flatbread, or 2 smaller ones
- ½ tablespoon olive oil
- 6 ounces brie cheese , room temperature, rind removed
- ¼ cup shallots , thinly sliced
- 2 teaspoons fresh rosemary , finely chopped, plus extra for garnish
- 2 tablespoons honey , divided
- 2-3 pears , cored and thinly sliced
- 2 ounces prosciutto , thinly sliced and torn into strips
- ¼ cup walnuts , caramelized or roasted, chopped
- Freshly ground pepper
Instructions
- Preheat oven to 400˚F. Place flatbread onto a parchment-lined baking sheet.
- Brush the top with a thin coating of olive oil. Bake for 5 minutes to crisp the crust.
- Remove flatbread from the oven and maintain oven temperature. Dollop the brie around on the flatbread and spread as evenly as you can. It doesn’t have to be perfect.
- Spread the shallots over the brie. Sprinkle with chopped rosemary. Drizzle with 1 tablespoon of honey.
- Arrange pear slices as desired. Top with prosciutto and chopped walnuts. Drizzle with remaining honey. Season with freshly ground pepper, to taste.
- Bake flatbreads 10-12 minutes until pears soften, cheese melts, and crust edges are golden brown. Let cool slightly.
- Garnish with fresh rosemary sprigs and additional honey, as desired. Serve immediately.
Notes
Nutrition
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Wayne says
A little confused, do you put pears on bread when cooking bread or raw after bread has finished cooking?
Kim Peterson says
You'll arrange the pear slices on the flatbread before baking.
Paulette Bulloch says
This recipe is a party for your tastebuds!! Savory with a little sweet and some earthy freshness with the rosemary!! 10/10 my family recommends!!
Kim Peterson says
Fantastic! Thrilled it's a hit, we love it too!!😊
Chef Mimi says
Well this is a thing of beauty! Thanks!
Lisa says
Make this pizza! You won’t be sorry…
Kim Peterson says
Just bought a bunch of pears to make this again in the next couple of days. Love it. Thrilled you did too! xx, Kim
Paula Faulkner says
Excellent choices on this flatbread. After reading the suggestions, I decided to use a spread of fig jam then the brie passed on the prosciutto and used smoked shaved ham instead.
It makes a great appetizer or light dinner
Thank you, I love your blog!
Kim Peterson says
Aw, thank you so much!💗 So love fig jam and the smoked ham is a great swap. Thrilled it was a hit!
Cat says
Absolutely delicious! I used truffle prosciutto, which worked very well!
Kim Peterson says
Awesome! Sounds wonderful! Glad you enjoyed!
Michelle says
What a delicious flatbread! Love the addition of the honey... so tasty!
Kim Peterson says
It really is a delicious combo! Thanks Michelle!
RH says
A fun, new way to enjoy pears and brie! Delicious with minimal effort. Thank you!
Beth says
This is one of my favorite meal/snack combos. How beautiful this looks! I can't wait to try it. Yummy.
Kim Peterson says
Thank you! Such a fave around here too. 🙂
Alexandra Shunk says
What a beautiful flatbread!! I never thought about putting pears on flatbread but how perfect for the fall! I also love the addition of rosemary. It is one of my favorite herbs! SOO yummy!!
Kim Peterson says
Thanks Aleka! It's one of my favorite combos too!
Chelsey says
Wow I wish I could eat at your house!! This honey roasted pear and Brie flatbread looks incredible! I love all of the flavors you have going on here - just mouthwatering!
Kim Peterson says
Thanks Chelsey!! Such a fave!
Jas @ All that's Jas says
I have a similar recipe (pear and prosciutto naan bread pizza) on my blog, so I know those flavors combine so deliciously well! I can't wait to try your flatbread with honey-roasted pear and brie (my favorite cheese!). Thanks for sharing!
Kim Peterson says
Thanks so much Jas! It is such a delicious combo. Love the idea of making it on naan!