Yield: 6 servings
- ½ cup (114g) water
- 3 Tbsp (38g) olive oil
- 1 Tbsp (21g) wildflower, clover, or other mild honey
- 1 ½ cups (180g) all-purpose flour
- 1 tsp active dry yeast
- ¼ tsp salt
- 1 Tbsp (14g) unsalted butter
- 2 Tbsp (27g) light brown sugar
- ¼ tsp vanilla extract
- pinch of kosher salt
- ½ cup (57g) Lane Southern Orchards Georgia Pecan Halves
- 1 Tbsp (13g) olive oil
- 3 ounces (85g) Brie, rind removed & thinly sliced
- 1/3 cup (85g) Oswald Co. Raspberry Chia Smash
- ½ cup (60g) fresh raspberries
- 1 tsp fresh rosemary, chopped
- candied pecans
- ½ cup (60g) fresh raspberries
- wildflower, clover, or other mild honey
- Jacobsen Salt Co. Pure Flake Finishing Sea Salt
- freshly cracked black pepper
- In a small pot over low heat, combine the water, olive oil and honey, stirring gently until honey is dissolved. Remove from heat and allow mixture to cool to lukewarm (around 120°F).
- In the bowl of your stand mixer, whisk together flour, yeast, and salt.
- Add liquid mixture. Attach dough hook, then mix on low until the dough starts to come together.
- Increase speed to medium and knead dough until it’s smooth and cleans the sides of the bowl, 5–10 minutes.
NOTE: Your dough should be tacky but not super sticky. If it’s too sticky, add flour 1 tablespoon at a time, kneading after each addition. You shouldn’t have to add more than a couple extra tablespoons.
- Tip dough out onto a clean work surface and form into a ball. Lightly grease inside of your mixer bowl with olive oil. Place dough back into bowl and roll around to coat all sides with oil. Cover bowl with beeswax wrap or cotton bowl cover and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, about 1 hour.
- While your dough is proofing, make the candied pecans. Place a piece of parchment or wax paper on your work surface.
- In a small pan over medium heat, combine butter, brown sugar, vanilla, and salt. Stir regularly to keep sugar from burning.
- Once the butter has melted and the mixture is starting to sizzle, add pecans. Quickly stir pecans into sugar mixture to thoroughly coat pecans. Continue to cook and constantly stir for 2–3 minutes until brown sugar is fully melted and the pecans are nicely coated.
NOTE: You’ll need to move quickly once the pecans are done because the sugar mixture will continue to cook in the pan and can go from perfect to burnt in the blink of an eye.
- Remove from heat and spread candied pecans in a single layer on prepared sheet of parchment. Allow to cool completely.
- Towards the end of your proofing time, heat oven to 450°F. Line a baking sheet with parchment paper.
- After dough has doubled in size, punch it down to release excess gas build-up. Knead dough a few times, then allow to rest for 5 minutes.
- Place dough on prepared baking sheet and roll out to an 8- to 10-inch circle.
NOTE: We like to use metal binder clips to hold the parchment in place.
- Brush dough with olive oil. Place slices of Brie all over the dough.
- Plop wee dollops of raspberry chia smash amongst the Brie slices. Scatter fresh raspberries on top, then sprinkle chopped rosemary over the pizza.
- Bake pizza for 10–13 minutes or until crust is lovely golden and the Brie is melted.
- Let cool for just a couple minutes so you don’t burn your fingers, then cut pizza into 6 slices. Top with candied pecans and more fresh raspberries. Drizzle with honey, then sprinkle some flaky sea salt and freshly cracked black pepper (to taste) on top. Enjoy immediately.