Apple, Brie, + Crispy Sage Pizza
I first had an apple and brie pizza at Deru Market in Kirkland, WA. I was helping my little sister move out of her dorm at the end of the school year and not wanting to get stuck in 3 hours of rush hour traffic and being pretty whooped after loading my car up with boxes, we stopped in to have dinner and regroup. I'd heard great things about Deru but had never been but when I walked in the door, I instantly understood what all the fuss was about. It has a warm, modern farm-to-table vibe with it's long wood tables and white enamel chairs mixed amongst round marble french cafe tables, long white subway tile backsplash against the open bar, and case full of mouthwatering seasonal roasted veggies and salads, and towering layered cakes. Oh, and everything's organic. (Insert heart-eyes emoji here!) I ended up ordering the Apple + Arugula Pizza and my sister got the classic Margherita. Both were insane.
Anyways, so that trip inspired this pizza. Creamy and nutty and melty brie and crunchy, sweet, julienned fresh apples are a match made in Autumn heaven. The addition of a little sage adds a depth of flavor and savoriness and topped with a lemony arugula salad, it's perfectly balanced and so cravable.
Apple, Sage, + Brie Pizza
serves 2-3
8 oz (1/2 lb) fresh pizza dough, store-bought or homemade
1 T olive oil
kosher or flaky salt
cornmeal, for dusting baking tray
4 oz low-moisture mozzarella, shredded
4 oz brie, thinly sliced
handful fresh sage leaves
1 apple, julienned (I recommend something like a honeycrisp, fuji, or pink lady)
2 c arugula
juice of half a lemon
1/4 c parmesan, shaved
Preheat oven to 500 degrees. Stretch the dough out in a rough circle to desired thickness and lay on a baking tray sprinkled liberally with cornmeal. Drizzle the dough with olive oil and season with salt. Top with mozzarella and brie and scatter the sage over top. Bake for 10 minutes or so, until the cheese is bubbly and melted and the crust is golden brown and sage leaves are crispy. Toss the arugula with lemon juice and parmesan. When the pizza is done, top with julienned apples and scatter over the lemony arugula. Scatter over the parmesan shavings. Enjoy!
