Figgy Brie & Roasted Pear Skillet Pizza

By tulawdog

Ingredients

• 16 oz prepared fresh pizza dough, preferably whole wheat
• 2 med pears, sliced
• 2 T butter, divided
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/3 cup fig butter or jam
• 4 oz brie, thinly sliced
• 1/2 tsp crushed red chile flakes

Preparation

Step 1

Preheat oven to 425F. Turn dough out onto a lightly floured surface and let sit for 20-30 mins.

Meanwhile, heat 1 T butter in a medium ovenproof skillet over med-high flame until butter is completely melted and just barely browning. Add thyme and pears and toss to combine. Place pan in preheated oven for 10 mins. After 10 mins, add salt, toss and return pears to oven for 10 more minutes. Set pears aside.

Bring a heavy cast iron skillet to temperature over med-high heat and add remaining butter. Using your hands or a rolling pin, roll dough out to a 12-inch round. When butter is foaming and evenly distributed across pan, carefully place dough in skillet. Dough should sizzle slightly. Cook until crust is crisp and golden on the bottom (lift edge carefully with a spatula to check, if needed), about 5 minutes. Using tongs and a spatula, carefully flip crust.

Evenly smear fig butter across the cooked side of the crust. Top with roasted pears and brie and finish in oven until cheese is bubbling and golden, about 5 additional minutes.

Carefully remove skillet from oven, top pizza with chile flakes, cut into wedges and serve.