Dairy Farmers of Canada

Brie, Pear and Greens Pizza

This recipe is taken from the 2014 Milk Calendar. Pizzas are taking on a new look and taste these days. This gorgeous pizza is fragrant with garlic, thyme and pears, gooey with luscious Canadian Brie cheese and topped with tender, fresh greens – you might forget about the tomato sauce forever.

  • Prep: 10 min
  • Cooking: 10 min - 15 min
Yields 4 servings
brie pear and greens pizza


  • 1 tbsp (15 mL) butter
  • 1 large clove garlic minced
  • 1 tsp (5 mL) finely chopped fresh thyme
  • 1 cup (250 mL) baby greens (arugula, spinach or other mixed baby greens)
  • Pepper to taste
  • 2 tsp (10 mL) cider vinegar or wine vinegar
  • 1 (12-inch/30 cm) pre-baked pizza crust
  • 1 pear thinly sliced
  • 4 oz (125 g) Canadian Brie cheese or Canadian Camembert cheese diced
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Preheat oven to 425 °F (220 °C). Position one rack in center of oven and one in lower third; place a large baking sheet on lower rack.

In a small saucepan, combine butter, garlic, thyme and pepper to taste; cook over low heat, stirring, for about 2 min or until butter is melted and garlic is fragrant. Remove from heat.

Brush about half of butter mixture over pizza crust. Stir vinegar into remaining butter mixture. Arrange pear slices over crust; brush with vinegar mixture. Scatter cheese over top. Slide pizza crust directly onto centre oven rack (the baking sheet below will catch any drips). Bake for about 10 min or until crust is crisp and golden and pear is softened. Slide pizza onto a cutting board; sprinkle with greens. Let stand for 3 min before cutting into slices.


If the cheese is too soft to dice, place it in the freezer for 15 to 30 minutes or until firm, then dice.

Spread crust with 1 cup (250 mL) caramelized onions before adding pears and replace Brie with dollops of Canadian Mascarpone cheese.

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Nutritional information

Per serving
Energy: 319 Calories
Protein: 12 g
Carbohydrate: 36 g
Fat: 15 g
Fibre: 2.6 g
Sodium: 424 mg

Top 5 Nutrients

(% DV*)
Calcium: 11 % / 116 mg
Folate: 44 %
Selenium: 39 %
Thiamin: 28 %
Vitamin B12: 26 %