Apple Brie Pizza with Caramelized Shallots and Rosemary Candied Walnuts

Apple brie pizza with caramelized shallots, fig jam, and candied rosemary walnuts. This is an easy but classy meal or appetizer, combining fresh, creamy, sweet and herbal flavors.

Apple-brie-fig (and apple-pear) is one of those classic cheese and fruit flavor combos that’s easy to pair and even easier to enjoy.

And while apple, brie and fig make great cheese board buddies, they also make a great combo elsewhere. I’m talking about apple-brie and fig on a sandwich, in a salad, or, in this case, on a pizza!

One of the beautiful things about this pizza – other than the flavors – is how easy it is to make, and how fancy the results are.

Apple brie pizza topped with candied walnuts and arugula on a white plate

This is one of those things in life where the impressive end result absolutely crushes the tiny bit of effort you need to put in to make it.

This recipe packs some seriously outsized results, vis-a-vis effort.

That makes this pizza a great choice pretty much any day of the year, and for any occasion. Whether you need something easy and delicious for a cozy date night at home, an appetizer to impress for a small gathering with friends, or a casual-yet-fancy main for an important lunch or dinner, this pizza checks all the boxes.

In the winter, the soft apples and creamy brie are an easy comfort food to get through the winter months indoors.

Apple brie pizza after being baked in the oven on parchment paper

In the summer? Take this pizza and a bottle of chilled white wine to the patio, and cook it on an outdoor grill instead of in your oven! If you choose this option, see my tips at the end of this post for maximum deliciousness.

If this all of this sounds up your tastebud alley, keep reading for the ingredients, instructions, and tips to make this pizza the best it can be.

How to Make This Brie Cheese Pizza

I’ve got a full printable recipe card at the end of this post, but always like to share with a bit more detail in the body of the post, too.

With that in mind, here’s how to make this impressive pizza.

Expect total time to run around 25 minutes if you’re good at multitasking. Cook time is 10 to 12 minutes in the oven, and prep time is about 15 minutes, for total time of 25 to 27 minutes.

What You’ll Need to Make This Apple Brie Pizza with Caramelized Shallots, Fig Jam and Candied Walnuts

Ingredients for apple brie pizza including a wheel of brie, flat bread, walnuts, caramelized shallots, fig apple jam, rosemary, and apple, and arugula
  • 2 x flat breads, such as Greek pitas or Naan
  • 1 small wheel of brie cheese (~125 grams)
  • 1 sprig fresh rosemary
  • 1 tbsp red wine vinegar
  • 1 apple (Gala is a great choice), thinly sliced
  • 5 to 6 shallots, peeled and sliced
  • 1 to 2 cloves garlic
  • 1/4 cup walnuts (chopped)
  • 2 cups fresh arugula mix
  • 1 1/4 teaspoons brown sugar
  • 2 tbsp fig jam (apple fig jam also works)
  • Salt
  • Pepper
  • 2 tbsp olive oil

Step By Step Instructions for This Brie Pizza

Before getting started, preheat oven to 425F, with the rack placed toward the middle-top.

I also like to wash and dry all my produce at the start.

If you’re working with bagged arugula, it may be pre-washed. However, I still like to give it a wash before starting everything, which gives you a bit more peace of mind that it’s good to go, and gives it time to drip dry in the colander while you prep the rest of the ingredients.

Caramelize the Shallots

Heat a large non-stick pan over medium heat.

Prep the shallots and garlic. Slice 5 to 6 shallots lengthwise into 1/4″ to 1/8″ pieces, and peel and mince 1 to 2 cloves of garlic.

When the pan is hot, add 1 tbsp of olive oil and the sliced shallots. Cook, stirring as needed, until the shallots have softened slightly, about 2 to 4 minutes.

Then add the garlic, stirring, and sprinkle with 1 tsp of brown sugar.

Continue to cook until the shallots are evenly browned, and then turn down the heat and cook on low until they’re very soft, about 10 minutes.

Set aside the caramelized shallots and garlic.

Note: if you don’t have shallots, caramelized onions make great toppings for this pizza, too. I personally like shallots for this pizza, since the flavor is a bit more delicate. However, both will taste great!

Prepare Your Pizza Toppings

While the shallots and garlic cook, use the prep time to get the other ingredients ready, and set them aside as you work.

Strip the fresh rosemary leaves off the sprig, and chop finely. You want to strip and chop until you get about 1 tablespoon of finely chopped rosemary.

Slice the apple into thin pieces. I like to use one apple per two pizzas, so it doesn’t overwhelm the pizza. However, you can easily double the apples if you want more, or serve on the side as a garnish.

Slice the brie into cubes or rectangular slices (about 1/2″ thick per piece). Keep the rind on the edges, as it will help the brie keep its shape a bit when baking!

A wheel of brie with rind on and a dish of fig jam and caramelized shallots
Cubed brie in a dish, with rosemary sprig, apple, and arugula partially in view

Dress the Arugula

You can absolutely top this pizza with naked arugula, but I like to whip up a fairly simple dressing to toss it in. The red wine vinegar adds a nice note of acidity, which cuts and complements the richness and creaminess of the brie.

In a large bowl, whisk together 1 tbsp red wine vinegar and 1 tbsp olive oil. Add salt and pepper to season it, then add the arugula to the bowl and toss it all together to coat the arugula.

Set aside. 

Candy the Walnuts

These rosemary candied walnuts are an underrated part of this pizza. They’re sweet, they’re salty, they’re savory – they’re seriously delicious. Add to that, they add a nice crunch to the pizza.

If you’re putting together a cheese or charcuterie board at some point, these are a guaranteed hit, so don’t be afraid to use this simple recipe to whip up a double or triple batch for your next cheese board!

To make them, heat a small non-stick pan over medium-high heat.

Add the chopped walnut pieces, finely chopped rosemary, 1/4 tsp salt and 1/4 tsp sugar to a dry pan (no oil).

Toast the walnuts, stirring frequently, until they’re golden-brown, about 4 to 6 minutes.

It’s easy to burn the walnuts, so keep a close eye on them! 

Assemble Your Pizza

Arrange the pitas or naan on a parchment or foil lined baking sheet, and spread a thin layer of fig jam, or apple-fig jam on the pitas. This jam layer will serve as a the base of the pizza, much like tomato paste or marinara on a more conventional red pizza.

fig jam spread on a flatbread for pizza surrounded by other ingredients including brie, rosemary and apple

Add the caramelized shallots, apple slices, and brie on top, spreading out evenly across the “dough.”

Brie, apple, shallots and fig jam on a flatbread pita before being baked to make an apple brie pizza

Bake the Pizza

Cook time will vary a bit basked on your oven and personal preferences, but I think 10 to 12 minutes is the sweet spot for this pizza.

You want to make it long enough that the cheese melts and the apples soften a bit.

baked apple brie pizza straight from the oven

Once baked, cut the pitas as you would a pizza, and transfer to a plate.

You can also cut them into rectangular pieces for more of appetizer vibe.

Garnish for the Win!

Once baked, pile the pizzas with the dressed arugula, and then sprinkle the rosemary candied walnuts on top.

Apple brie pizza topped with candied walnuts and arugula on a white plate

A Note About Pizza Dough

The thing I love about this brie pizza is that it’s super easy as a weeknight meal, or as something to throw together as a quick appetizer or meal for a last minute get together.

With that easiness in mind, I’ve used pre-made flatbread (i.e. Greek style pita bread or Naan) as the pizza dough.

That said, there’s nothing stopping you from making your own pizza dough, and making this with homemade dough instead of a store bought flat bread (whole wheat dough would also work).

Apple Brie Cheese Pizza Upgrades and Swaps

I’m pretty committed to this recipe as is, and think it offers a great balance of flavors that works.

Apple brie pizza topped with candied walnuts and arugula on a white plate

However, I also get that everyone has different preferences, so I wanted to offer up a few additions and swaps that I think would work in case you can’t find a particular ingredient, or want to experiment a bit.

What Are Some Good Ingredient Swaps for This Apple Brie Pizza?

Camembert or Cambozola for Brie

The brie is really one of the stars in this recipe, but if you don’t have brie in your fridge or want to try something a bit different, you could swap with Camembert or Cambozola (a brie-blue cheese hybrid).

Note that both have a more intense flavor than brie, so you may want to use a bit less.

Apples for Pears

Apple brie and pear brie are both fairly classic flavor combinations, and this pizza would be just as good if you swapped out apples for pears.

Fig Jam for Red Sauce

If you’re a pizza purist, I understand that using fig jam for the pizza base takes a little getting used to.

To you, I say: there’s no rule you can’t use a bit of red pizza sauce for this recipe! In that case, I’d recommend you use a fairly thin layer and a bit of an olive oil drizzle.

Arugula for Baby Spinach

If you can’t find arugula, or just don’t love the tartness, baby spinach would also work well on this pizza!

Pecans for Walnuts

If you’d prefer a slightly sweeter crunch on top, you could swap the walnuts for pecans.

I haven’t tried the above method for super easy rosemary candied walnuts with other nuts, so I can’t guarantee it will work the same. You might want to follow this recipe instead.

What Else Can You Add to This Apple Brie Pizza?

Prosciutto and Other Cheeseboard Meats

You’ll notice this pizza is vegetarian as is, but there’s no reason you couldn’t add some meat. Prosciutto seems like a particularly good addition, although it will add quite a bit of saltiness.

Balsamic Reduction

Drizzle the pizza and arugula with a balsamic reduction at the end, just before serving, for an extra fancy flourish and some additional sweetness.

Parmigiano-Reggiano

Sprinkle a bit of Parmigiano-Reggiano on at the end, just before serving, for a bit more saltiness. Don’t go overboard on this one, or it will overpower all the work you’ve done on this gorgeous pizza!

Make This Pizza on the Grill

While the main recipe I’ve shared is based on baking this pizza in the oven, you can also grill it. This is an especially great choice in the summer.

If you choose to grill it, the pizza cook time will be less on the grill, and probably isn’t enough to adequately soften the apples without a bit of pre-cooking.

Therefore, I recommend cooking the apples to soften them a bit before adding them to the pizza and grilling. You can quickly grill the apples by brushing the apple slices with a bit of olive oil and grilling on a grill mat separately first. You could also wrap them in a bit of foil with olive oil, and grill them that way, similar to grilled veggies.

A Few More Tips

If you’ve got kids, this is a great choice for adult pizzas on pizza night.

You can use marinara or tomato paste, plus a meat and a cheddar mozzarella cheese blend for a kid version of homemade pizza.

And then upgrade the adult pizzas for something with more pizzaz.

That way, the whole family is sharing a meal together, but you’re not stuck eating basic cheese pizza.

Final Thoughts About This Apple Brie Cheese Pizza

I hope you find this apple brie pizza as delicious as I do. If you know a brie lover or a pizza, please share!

Apple brie pizza topped with candied walnuts and arugula on a white plate

Apple Brie Pizza with Caramelized Shallots and Rosemary Candied Walnuts

Yield: 2
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

This delicious apple brie pizza topped with fig jam, caramelized shallots, candied rosemary walnuts, and fresh arugula makes a great meal or appetizer. Quick and easy to make, it's a gourmet pizza without gourmet level effort!

Ingredients

  • 2 x flat breads, such as Greek pitas or Naan
  • 1 small wheel of brie cheese (~125 grams)
  • 1 sprig fresh rosemary
  • 1 tbsp red wine vinegar
  • 1 apple (Gala is a great choice), thinly sliced
  • 5 to 6 shallots, peeled and sliced
  • 1 to 2 cloves garlic
  • 1/4 cup walnuts (chopped)
  • 2 cups fresh arugula mix
  • 1 1/4 teaspoons brown sugar
  • 2 tbsp fig jam (apple fig jam also works)
  • Salt
  • Pepper
  • 2 tbsp olive oil

Instructions

  1. Before getting started, preheat oven to 425F.
  2. Wash and dry all the produce
  3. Peel and slice the shallots lengthwise into 1/4" to 1/8" pieces.
  4. Peel, then mince the garlic. 
  5. Heat a large non-stick pan over medium heat. When the pan is hot, add 1 tbsp oil and the sliced shallots. Cook, stirring as needed, until the shallots have softened slightly, about 2 to 4 minutes. Add the garlic and sprinkle with 1 tsp of brown sugar. Continue to cook until the shallots are evenly browned, and then turn down the heat and cook on low until they're very soft, about 10 minutes, and then set aside.
  6. While the shallots and garlic cook, prepare the other ingredients and set aside.
  7. Strip the fresh rosemary leaves from the stems and chop finely so you've got 1 tablespoon of finely chopped rosemary. 
  8. Slice the apple into thin pieces. 
  9. Slice the brie into rectangular pieces or cubes (about 1/2" thick per piece), keeping the rind on the edges.
  10. In a large bowl, make a quick red wine vinaigrette, whisking together 1 tbsp red wine vinegar and 1 tbsp olive oil, with salt and pepper to season. Toss the arugula in, and set aside. 
  11. Make the rosemary candied walnuts: heat a small non-stick pan over medium-high heat. Add the chopped walnut pieces, finely chopped rosemary, 1/4 tsp salt and 1/4 tsp sugar to a dry pan (no oil). Toast the walnuts, stirring frequently, until they're golden-brown, about 4 to 6 minutes.
  12. Arrange the pitas on a parchment or foil lined baking sheet, and spread a thin layer of fig jam, or apple-fig jam on the pitas.
  13. Add the caramelized shallots, apple slices, and brie on top. 
  14. Bake the flatbreads for 10 to 12 minutes, until the cheese melts and the apples soften.
  15. Once baked, cut the pitas as you would a pizza, and transfer to a plate.
  16. Pile the pizzas with the dressed arugula, and then sprinkle the rosemary candied walnuts on top.
Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 917Total Fat: 30gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 14mgSodium: 1236mgCarbohydrates: 141gFiber: 12gSugar: 35gProtein: 24g

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