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  • ⅓ cup plus 2 Tbsp. olive oil, divided
  • 2 garlic cloves, peeled and minced
  • 1 tsp. minced fresh parsley
  • ⅛ tsp. red pepper flakes
  • 2 lbs. pizza dough
  • 2 Tbsp. cornmeal
  • 3 cups grape tomatoes, halved lengthwise
  • 1 cup toasted pine nuts
  • 1 lb. Brie, rind removed, diced
  • ¼ cup fresh basil leaves
  • 1 cup shredded Gruyère cheese


  • In a saucepan or skillet, warm ⅓ cup olive oil over medium-low heat. Add garlic, parsley, and red pepper flakes. Cook, stirring often, for 4 to 5 minutes or until garlic has softened. Set aside to cool.
  • Roll out two circles of dough. Coat deep-dish pizza pans with remaining olive oil and sprinkle with cornmeal. Place dough circles in the pans and press dough up the sides.
  • Divide garlic-olive oil mixture over the two pizzas and spread over the bottom of the crust.
  • Spread 1½ cups of halved grape tomatoes over each crust, followed by ½ cup of pine nuts. Divide Brie between the two pizzas and distribute evenly over the crusts. Sprinkle fresh basil leaves and ½ cup of Gruyère cheese over each pizza.
  • Preheat oven to 400°F. Bake pizzas until crust is light brown and cheese is melted and bubbly, about 15 minutes.