After the “less is more post” I promised a Pineapple Brie Pizza post. So here we have a common sense delicious pizza. Made at home in like 5 minutes plus about 5 more to melt the Brie. I tried and didn’t HATE the low fat Brie on this pizza made by President. Now, it didn’t melt into the delicious puddle that I had hoped, but it didn’t look like a melted styrofoam plate either and it was still pretty tasty. For naked eating enjoyment, and I mean on crackers plain obviously…the full fat Brie would be better to create that delicious melty mess to put on top, but for this pizza, the low fat version was totally acceptable.
Pineapple Brie Pizza
Adapted from Clean Eating
Makes 2 small Boboli Crust pizzas
- 1/2 cored, and slivered ripe pineapple
- 1/2 large red onion, thinly sliced
- 1/2 small wheel Brie thinly sliced, with skin still on
- 2 cubes Pesto (about 2 Tbs) from my Pesto blog post (or any Pesto really)
- 2 small whole wheat Boboli crusts
Directions: Couldn’t be easier. Preheat oven to 425, prebake crusts for about 5 minutes so as to keep them from getting soggy from the pineapple juice. Remove, cool, add to pizza crusts, fine layer of pesto, red onion slices, pineapple slivers, then sliced Brie. Pop back into oven until Brie melts, remove, salt and pepper for taste and enjoy.
Veg Bon Vivant 