This unique two-course pizza offers the best of both worlds in a single bake. One half features a classic savory profile with pizza sauce, tender cooked ham, and a rich blend of melted cheddar, Muenster, and Provolone cheeses. The other half transforms into a sweet delicacy, topped with apricot preserves, creamy Brie, crisp Granny Smith apples, toasted pine nuts, and a dusting of cinnamon sugar. The result is a delightful contrast of textures and flavors, from the salty, savory bite to the sweet, fruity finish. Perfect for an intimate dinner for two, this versatile dish satisfies diverse cravings without needing multiple pans. It&# 226;ÂÂs an impressive yet simple meal that showcases how pizza can be both comforting and innovative.
Two Course Pizza For Two
Description
This unique two-course pizza offers the best of both worlds in a single bake. One half features a classic savory profile with pizza sauce, tender cooked ham, and a rich blend of melted cheddar, Muenster, and Provolone cheeses. The other half transforms into a sweet delicacy, topped with apricot preserves, creamy Brie, crisp Granny Smith apples, toasted pine nuts, and a dusting of cinnamon sugar. The result is a delightful contrast of textures and flavors, from the salty, savory bite to the sweet, fruity finish. Perfect for an intimate dinner for two, this versatile dish satisfies diverse cravings without needing multiple pans. It's an impressive yet simple meal that showcases how pizza can be both comforting and innovative.Ingredients
Directions
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Preheat oven to 425ðF (220ðC).
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Unroll the pizza crust and press it into a 12-inch pizza pan, crimping the edges to form a rim.
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Spread the pizza sauce evenly over one half of the crust.
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Spread the apricot preserves evenly over the other half of the crust.
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Arrange the ham strips over the pizza sauce half.
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In a small bowl, combine the cheddar, Muenster, Provolone, and Parmesan cheeses. Sprinkle this cheese blend over the ham.
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Arrange the artichoke hearts neatly on top of the cheese layer.
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Place one slice of Brie cheese at the center of the apricot preserves side.
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Arrange the remaining Brie slices in a semicircle pattern over the apricot side.
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Layer the thinly sliced Granny Smith apples on top of the Brie cheese.
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Sprinkle the toasted pine nuts over the apple and Brie section.
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Sprinkle the cinnamon sugar evenly over the apples.
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Bake for 15 to 20 minutes, or until the crust is browned and the cheese is bubbly and golden.
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Allow the pizza to rest for 5 minutes before slicing and serving.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 744.8kcal
- % Daily Value *
- Total Fat 44.7g69%
- Saturated Fat 26.0g130%
- Cholesterol 155.7mg52%
- Sodium 4648.1mg194%
- Total Carbohydrate 32.9g11%
- Dietary Fiber 5.6g23%
- Sugars 20.4g
- Protein 53.5g107%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
You can substitute the Brie with Camembert for a similar creamy texture if Brie is unavailable.
For a crunchier texture, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes before adding them to the pizza.
If you prefer a milder apple flavor, you can use Honeycrisp apples instead of Granny Smith.
Ensure the artichoke hearts are well-drained to prevent the crust from becoming soggy.
