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+ servings
charcuterie board pizza

Charcuterie Board Pizza

Rebecca
This charcuterie board pizza is topped with a drizzle of honey, a layer of thinly sliced pears, chopped walnuts, brie, and, of course, your favorite charcuterie. It's everything you love about charcuterie boards, served up on a crisp-bottomed and lightly blistered pizza dough.
NOTE: Total time does not include making/prepping pizza dough or preheating oven.
5 from 1 vote
Prep Time 10 mins
Cook Time 8 mins
Total Time 10 mins
Course Appetizer, Main Course
Cuisine French, Italian
Servings 1 pizza

Equipment

Ingredients
  

  • 1 pizza dough ball (250-280 grams)
  • 1 tablespoon olive oil
  • 2 tablespoon honey
  • 1 pear (bartlett or bosc)
  • 1 tablespoon chopped walnuts
  • 4 oz brie (rinds on or off, doesn't matter)
  • 5-6 rounds thinly sliced Sopressata (or charcuterie of your choosing)
  • all-purpose flour (for dusting your pizza peel)
  • semolina flour (for dusting your pizza peel)

Instructions
 

  • One hour before you plan to bake, preheat oven to 500°F with baking steel about 7" below the broiler* unit.
  • Slice pear as thin as you can. Slice half of an 8 oz wheel of brie into strips (no need to remove the rind). Set aside.
  • Hand stretch pizza dough and transfer to a pizza peel dusted with a 50/50 blend of semolina and flour.
  • Brush the outer ring of the crust with a thin layer of olive oil. Then drizzle the surface of the pizza with about 2 tablespoon honey.
  • Arrange thinly sliced pears in concentric rings from the center outward, trying not to let them overlap.
  • Dot the surface of the pizza with the Brie slices, then sprinkle with chopped walnuts and top with Sopressata (or charcuterie of your choice).
  • Give the pizza a gentle shake back and forth on the peel. Dust additional flour under any stuck edges.
  • Launch the pizza onto the baking steel and cook 4-6 minutes, rotating halfway through. Once the pizza is cooked through, broil for 1 minute before removing from the oven.
  • Slice and serve immediately.

Notes

*If your broiler is in that annoying drawer/space below the oven unit, get the baking steel as close to the hottest part of your oven as you can. Arrange an inverted sheet pan in the broiler drawer. When the pizza is cooked through on the baking steel in the main oven, turn on the broiler and transfer the pizza to the inverted sheet pan under the broiler for a final minute of cooking to get brown and crispy on top.
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