Our perceptions are funny things sometimes. Think pizza and what comes to mind? Cheese and tomato sauce. Ham and pineapple. Prosciutto and arugula. Veggies and cheese. Raspberries and brie? Not so much.
It’s strange really. We put raspberries and brie on crustini. We bake off a big wheel of brie and top it with raspberry compote. So why can’t you put the two of them on pizza? See our expectations, our “schemas” so to speak really dictate what we view as acceptable and what we view as flat out weird. At one point I am sure people were pretty skeptical about peanut butter and jelly, but that sure is not the case anymore. The more we see things, we normalize them and they no longer seem so odd anymore. Apparently raspberry, brie and goat cheese pizza isn’t quite at that point yet.
There is no reason why it should not be though. You have all your flavours covered. Sweet raspberries, salty cheese, peppery arugula and crunchy walnuts for some texture. Plus it starts off with a deliciously rich parmesan cream as your base, rather than boring tomato sauce or plain white pizza. Sounds like dinner to me.
*As a side note, I used this pizza dough recipe when putting together this raspberry, brie and goat cheese pizza. It comes together in a cinch and keeps well in the fridge for a couple of days if you want to make it ahead of time. Then you can have homemade pizza whenever you want!
- pizza dough
- fresh raspberries
- brie cheese
- soft goat cheese
- blue cheese
- fresh arugula
- crumbled walnuts
- ½ cup whipping cream
- ½ cup grated parmesan cheese
- salt and pepper, to taste
- First things first, made your pizza dough. Once you have gone through that process and it is ready to go, roll it out as thin as you like (mine was about ¼" thick). Get yourself a grill pan, or other large sauté pan and crank it up to high heat. This might sound odd if you are used to putting your pizza right in the oven, no par-cooking involved, but take your rolled out dough and put it neatly in the hot pan. Cook for about 1-2 minutes per side or until nice and charred. There are 3 things I love about adding in this step. First, it drastically reduces the cook time of the pizza once it is in the oven. Second, no home oven is hot enough to achieve the same char that the pan does. Third, it keeps your crust nice and thin, rather than having it puff up like a blimp. You know what I am talking about, sometimes homemade pizza can turn out more like bread with toppings, rather than actual pizza.
- Now that the crust is prepared, it's time to make the sauce. Essentially combining the cream and parmesan makes an alfredo of sorts but this is much less gloopy than your typical alfredo. All you have to do is combine the cheese and cream in a small pot and reduce it over medium heat until it reaches a thick consistency. Season with salt and pepper and you are ready to go.
- We have crust, we have sauce, looks like it's time to start assembling some pizza. First, put the sauce on the crust. Then sprinkle on the toppings to your heart's content (that's goat cheese, brie, blue cheese, raspberries, walnuts and arugula if you weren't paying attention earlier). Most arugula pizzas just add the greens at the end to keep them fresh but I wanted to bake them so that they would wilt down into all of the cheese and cream. It also ensured that their pepperiness did not overpower all of the other ingredients.
- Hang in there, you are getting close to eating time. Bake the pizza at 450-475F for 10 minutes tops (less, depending on how crunchy vs. doughy you want it to be). Keep in mind that the crust is virtually cooked so all you have to do is melt the cheese and brown the top. Once it's golden, you are golden. Time to eat.