Ingredients[]
- 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
Directions[]
- 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.