Pizza Informer recipe
Apple and Brie Pizza with Caramelized Onion and Thyme
A crisp home-oven pizza with tender apple, restrained Brie, slow-cooked onion, thyme and a light honey finish.
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This pizza balances sweet apple and onion against earthy thyme and Brie. The fruit is sliced thinly and the cheese is spaced rather than blanketed, which helps the centre bake instead of steaming.
The quantities make two 10-inch pizzas. Bake them one at a time on a thoroughly heated steel, stone or inverted heavy sheet pan so each crust receives the same bottom heat.
The recipe
Apple and Brie Pizza with Caramelized Onion and Thyme
Onion and topping
- 1 tablespoon olive oil
- 1 large yellow onion (about 250 g), thinly sliced
- 1/4 teaspoon fine salt
- 1 medium crisp-tart apple (about 180 g), cored and sliced 2–3 mm thick
- 225 g Brie, chilled and sliced into small pieces
- 1 teaspoon fresh thyme leaves
- 1 teaspoon lemon juice
- 2 teaspoons honey, for finishing
- Freshly ground black pepper
Dough and assembly
- 500 g prepared pizza dough, divided into two 250 g balls
- 2 teaspoons olive oil
- 2 tablespoons fine semolina or flour for the peel
Method
- Warm the dough. Keep the dough balls covered at room temperature until relaxed and easy to stretch, generally 60 to 90 minutes for refrigerated dough.
- Preheat. Place a steel, stone or inverted heavy sheet pan on a middle-lower rack. Heat the oven to 500°F (260°C), or its highest permitted setting, for at least 45 minutes.
- Caramelize the onion. Heat 1 tablespoon oil in a wide skillet over medium-low heat. Add onion and salt. Cook 25 to 35 minutes, stirring more often near the end, until soft, reduced and deep golden. Cool.
- Prepare the apple. Toss the thin apple slices with lemon juice. Pat dry if they release visible moisture.
- Shape the first pizza. Dust a peel lightly. Stretch one dough ball to a 10-inch round, leaving a slightly fuller rim. If it springs back, cover and rest 10 minutes before continuing.
- Top lightly. Brush with 1 teaspoon oil. Distribute half the onion, apple, Brie and thyme, leaving gaps between toppings. Add black pepper.
- Bake. Launch onto the hot surface. Bake 11 to 14 minutes, rotating once if needed, until the rim and underside are browned, the centre is set and the Brie is bubbling.
- Finish and repeat. Drizzle with 1 teaspoon honey and rest 3 minutes. Repeat with the remaining ingredients for the second pizza.
Keep the centre crisp
Thin apple slices soften before the crust overbakes. Large wedges release water slowly and can leave the centre wet.
Cool the onion before assembly and leave visible dough between pieces of Brie. More cheese is not automatically better here.
- Use a firm apple such as Granny Smith, Pink Lady or Honeycrisp.
- Do not sauce this pizza; onion, apple and cheese provide enough moisture.
- Build only when the oven and peel are ready.
Useful substitutions
Camembert can replace Brie in the same weight. A mild low-moisture mozzarella can replace up to half the Brie when a less assertive cheese is preferred.
Pear works in place of apple when it is firm rather than fully ripe. Walnuts can be added after baking so they do not scorch.
Doneness and troubleshooting
If the top finishes before the underside, move the next pizza one rack lower or extend the preheat. If the base darkens too soon on steel, reduce the oven temperature slightly after launch.
A leaking soft cheese is normal; a watery centre usually points to thick fruit, hot onion, excessive topping or an underheated surface.
Storage and reheating
Refrigerate leftovers within two hours in a covered container and use within three to four days under USDA guidance.
Reheat in a dry skillet over medium-low heat with a lid briefly added near the end, or in a 375°F oven until hot. Honey is best added after reheating.
Recipe questions
Questions about this recipe
Do I remove the rind from Brie?
The rind is edible and helps the pieces keep shape. Remove only damaged rind or trim it when you personally dislike its flavour.
Can I make the onion ahead?
Yes. Cool it promptly, refrigerate covered, and use within three to four days. Bring only the portion needed to the work area.
Why did the pizza stick to the peel?
The dough may have sat too long after topping or the peel may have been damp. Use a light dusting, work promptly and shake the peel before launch.
Sources and further reading