Raspberry Brie Dessert Pizza With Rosemary And Candied Pecans Recipe 445

Steps:

• Crust In a small saucepan set over low heat, warm the water, olive oil and honey until honey is dissolved. Set aside for a few minutes to cool slightly, aiming for 120-130 degrees F. In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt and yeast. Add the warm liquids and mix until combined. Knead dough until smooth and elastic, about 5 minutes. Place dough in a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled, about 1 hour. To make the candied pecans: In a small saucepan set over medium heat, melt the butter. Add the sugar, cinnamon, and pecans and cook until sugar is caramelized, stirring often, about 4-5 minutes. Transfer nuts to wax paper to cool completely. To assemble the pizza: Preheat oven to 450 degrees F. Line a sheet pan with parchment paper. Gently punch down the dough to release the gases and knead a few times. Let rest for about 5 minutes. On a clean surface, roll out to 8-10 inch circle or oval. No need to be exact. Transfer to the prepared sheet pan. Brush dough with olive oil. Space brie slices on the dough, then drop small spoonfuls of raspberry jam amongst 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 10 minutes. Slice and serve immediately with the remaining raspberries and half of the candied pecans (save the remaining candied pecans for another purpose, i.e. snacking)