Wednesday, December 5, 2012

Say Brie! Smile for Pizza


Say Brie!

TO DO OR NOT TO DO…

Wait, that’s not the title of my new book, but that’s how I feel. Especially during holiday season. So much to do.

In addition, I have a book coming out soon. 8 weeks until TO BRIE OR NOT TO BRIE comes out. I'm excited. I turned in the final draft. My editor loves it (yay, always a good thing). I'm doing the typical PR things while trying to keep calm in my normal life. Hard to do when you’re decorating the house, wrapping presents, entertaining family or friends…or none of the above if that’s your choice.

But baking. I bet you’re baking. How can you not? This is the time of the year where resolutions have flown the coop and we allow ourselves a few indulgences, right?

But before I get into the sugar rush, I like something savory.

In honor of TO BRIE OR NOT TO BRIE, I’ve been focused on lots of recipes with Brie in them.

This week, I was dying for pizza. With Brie. It's a great melting cheese and lusciously rich.

I made a gluten-free one and it was fabulous. This recipe is NOT purely a gluten-free recipe. Just the crust, which all you “regular” readers can substitute with a regular crust pizza. How easy is that?

Enjoy. Try to breathe through the season. Take care of your health. But occasionally indulge.

BRIE TOMATO PIZZA

Ingredients:

1 freshly made pizza crust, uncooked
1 tablespoon Dijon mustard
1 8-ounce Brie cheese, rind removed, cheese cut into 1/2-inch cubes
2 plum tomatoes, cut into thin rounds
1 minced shallot (about 2 tablespoons)
1 tablespoon oregano
2 tablespoons coarsely grated Parmesan cheese

Directions:

Preheat oven to 400°F. Prepare pizza crust, as directed on package (I used Gluten Free Pantry mix).

Spread mustard on crust. Spread Brie cubes on top. Layer with tomatoes and sprinkle with shallots. Sprinkle with oregano, then Parmesan cheese.

Bake pizza until crust is crisp and cheeses melt, about 15-20 minutes.




* * * * * * *


The 4th in A Cheese Shop Mystery series: 
TO BRIE OR NOT TO BRIE
coming February 2013.

You can pre-order the book HERE. 

Click this link to watch the TRAILER

Click this link to read an EXCERPT.

You can learn more about me, Avery, by clicking this link.

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Also, you probably know by now about my alter ego,
DARYL WOOD GERBER...and her new series
A COOKBOOK NOOK MYSTERY series
debuts July 2013

"Like" Daryl's page on Facebook and "follow" Daryl on Twitter.
"She" doesn't say all the same things "Avery" does. Promise.

Say cheese!

***********







12 comments:

  1. Holy smokes, I can't wait to make this! One of my favorite brunch places would make a lovely breakfast scramble with brie, dijon, shallots, and tomato, and I still miss that joint (why do the good ones always go out of business?). I think the pizza will be even yummier than the scramble!

    ReplyDelete
  2. Wendy, so glad you love this one. It is really yummy! Share with a friend. :)

    Hugs,

    Avery/Daryl

    ReplyDelete
  3. I never thought of a pizza with brie and mustard...gotta bookmark this one! xo

    ReplyDelete
    Replies
    1. Lucy, I know. The mustard added a nice zip and the Brie was heaven. I reheated a piece the next day (in the oven about 15 minutes on 300). Still delicious and crispy.

      Delete
  4. I never considered Brie for pizza. I love baked Brie, though, so overly indulgent! I be this is terrific.

    ~ Krista

    ReplyDelete
    Replies
    1. Definitely indulgent, Krista, and so yummy. That extra cream is wow.

      Daryl/Avery

      Delete
  5. Absolutely brilliant--a must-try recipe and perfect with your new title. Love it, by the way: To Brie or Not to Brie (!!) And Feb. is just around the corner now, too, hard to believe it's only 8 weeks away. Until then...

    Have a delicious holiday season,
    ~ Cleo

    ReplyDelete
    Replies
    1. Cleo, thx!! 8 weeks feels like nothing. Especially with holidays and new year's encompassing them.

      Merry~
      Avery / Daryl

      Delete
  6. Oh that sound divine! I'm going to try this out with the addition of baby arugula on top just before serving.
    Thanks for the idea.

    ReplyDelete
  7. Oh, one question--how do you get your dough to behave so nicely? The gluten in regular dough likes to fight back. Is your picture gluten free? That would make a huge difference. But other people seem to be able to get pizza dough to be agreeable.

    ReplyDelete
    Replies
    1. Libby, my dough is gluten-free in the picture and patted out like a sticky biscuit. It baked great.

      Best
      Avery/Daryl

      Delete
    2. Perhaps someone who makes pizza with gluten dough can suggest how to get it to better submit to handling.

      Delete

 

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