This is inspired by a pizza from Dove Vivi in Portland. They make cornmeal crust pizza with a variety of toppings. One of my (and my sister's) favorites is the Brie & Grape. This is my facsimile. I make it in an 11" tart pan to fancify it a bit, but you could make it rustic instead. It is great fresh out of the oven, but also tastes good at room temperature. —hardlikearmour
one 11" tart
cup all-purpose flour, plus more for dusting surface
cup plus 1 teaspoon yellow cornmeal
teaspoons baking powder
teaspoon table salt
tablespoons extra virgin olive oil
tablespoon extra virgin olive oil
ounce finely grated pecorino romano cheese
teaspoon finely chopped fresh rosemary, divided
ounces of your favorite brie cheese
seedless red grapes, cut into quarters (pole to pole)
1 to 2
tablepsoons pine nuts
In This Recipe
Heat oven to 400 F, with rack in the lowest position. Whisk flour, 2/3 cup cornmeal, baking powder and salt together in a medium bowl. Make a well in the center of the dry ingredients, and add the oil and water. Using wooden spoon mix together to form a dough.
Turn dough out onto lightly floured surface. Knead for several minutes, dusting with more flour to create a homogenous dough that is slightly tacky.
Roll dough into 10-11" circle on a piece of parchment paper.
Sprinkle 1 teaspoon cornmeal over the bottom of the tart pan. Transfer dough into pan, using the parchment paper to turn dough into pan. Peel off parchment, then pat dough into the edges of the pan.
Drizzle the olive oil onto the crust, then use a pastry brush to spread it. Sprinkle on the romano cheese in an even layer. Sprinkle about 2/3 of the rosemary over the cheese.
Cut the brie into approximately 1/8-inch thick slices. Cut each slice into 3-4 pieces, so each piece is roughly square. Arrange the pieces evenly over the surface of the crust, staying 1/2-inch away from the edges.
Scatter the grape slivers and pine nuts over the surface of the tart. Bake on lowest rack of oven for 13-15 minutes, until the very edges of the tart just start to brown and pull away from the pan. Sprinkle with remaining rosemary, slice, and serve.