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 fall appetizer that can easily turn into a simple dinner!
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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!
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 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’ve also used naan, Flatout flatbreads and my 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 others that go so well with pears and fall flavors. Great substitutes are blue cheese, gorgonzola, feta, goat cheese and even fresh mozzarella.
- Meat – No prosciutto in the house? No problem. Brown some bacon, pancetta, or simply tear up thinly sliced ham. You can also add a little spice with seared andouille or hot Italian sausage.
- 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 – The little extra crunch from these caramelized walnuts is always welcome. 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 a thin layer of fig jam on the crust and drizzle balsamic glaze over this flatbread. All are fabulous.
- Herbs – When I think of fall and winter, earthy rosemary comes to mind immediately. Nonetheless, fresh thyme, oregano, marjoram and the ubiquitous parsley can always fill in.
Cooking Steps & Tips
Once you have your ingredients at your fingertips let pizza night begin! While you’re prepping the ingredients, preheat oven and let the brie come to room temperature.
Next, line a large baking sheet with parchment paper. Place flatbread on parchment and with a pastry brush thinly coat the top with olive oil. 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 a hot 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. Some amazing finger food is in your immediate future. Enjoy!
How ripe should pears be for baking?
When baking pears they should just be beginning to ripen. You’re looking for the ‘firm-ripe’ window where they yield slightly when pressed at the top of the pear. If they are rock solid it could take 3-6 days to be at the right stage. Don’t use fully ripe pears. They’ll be mush after baking.
Can you slice the pears ahead of time and keep them from browning?
Yes, the trick is to minimize the fruit’s exposure to air in order to stun the oxidation process. America’s Test Kitchen recommends soaking sliced pears in cold honey water, 2 tablespoons honey to one cup water. Cover and refrigerate up to 24 hours and your fruit will still be bright.
Other options are to pour cold salt water over the pear slices, ½ teaspoon to every cup of water. Give them a quick rinse before using to remove any salty flavor. Or soak them in cold lemon water of 1 tablespoon lemon juice to one cup H2O. This leaves much less lemon flavor than squeezing juice directly onto the fruit. These methods also work on apples and potatoes.😉
As mentioned, this fabulous flatbread is a wonderful appetizer and can stand tall as the main event. Here are a few complementary apps and side dishes to round out your menu and serve a larger crowd depending on your entertaining plans.
- Weekend Cheese & Charcuterie Board
- Peachy Caprese Pancetta Stacks
- Roasted Corn & Heirloom Tomato Gazpacho
- Filet Mignon Rosemary Skewers
- Balsamic Roasted Root Vegetables
- Charred Broccolini & Cannellini Salad
- Easy Cobb Salad w/ Silky Herb Vinaigrette
- Creamy Vegetarian Stuffed Portobellos
Storing & Reheating Leftovers
Should there be any leftovers, wrap pizza slices completely in aluminum foil and refrigerate up to 3 days. The pears may turn a little brown but that’s ok. I don’t recommend freezing this recipe because moisture in the fruit will make the pizza soggy when thawed.
The best way to reheat pizza is in the oven. Preheat to 375-400 degrees F and open the foil so the slices get hot and crispy without steaming. Bake 5-10 minutes until they’re done to your liking. I’d avoid microwaving leftover pizza unless you’re ok with a soft, chewy crust.
The white rind on brie is edible so it depends on personal preference and how the brie is being used. I removed most of the rind in this recipe since I’m not a huge fan of it. However, when baking brie wrapped in pastry I leave it on to help the cheese keep its shape and not ooze too much.
Absolutely! Always love a little smoky char. Simply preheat your grill over medium to medium-high heat. Brush both sides of the flatbread with olive oil. Place flatbread top side down on grates and grill covered for 2 minutes. Flip crust over and place toppings on. Grill covered until crust is crisp and cheese is melted and bubbly, about 3-5 minutes. Cut, serve and enjoy!
Of course! Simply omit the prosciutto and add diced tofu if you’d like to make the recipe vegetarian. To take it a step further, skip the brie and dairy cheese options entirely or substitute a plant-based cheese to make the pizza vegan.
Honey Roasted Pear and Brie Flatbread Pizza with Prosciutto
- Extra-large, rimmed baking sheet
- 1 large , about 14×5 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
- 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.
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