Italian Brie-Stuffed Pizza

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Host: Joanna Coles, Warren County Extension Agent for Agriculture & Natural Resources

Topic: Italian Brie-Stuffed Pizza

The Farm and Home Show, presented by the University of Kentucky Cooperative Extension Service, highlights Brie cheese as a versatile and approachable ingredient for home cooking. Host Joanna Coles explains that Brie is a soft French cheese with a mild, buttery flavor and an edible rind- the whole cheese being served at room temperature as an appetizer at times. While it is often served with fruits or bread, the episode demonstrates a creative twist by making a stuffed Brie pizza. This simple recipe uses exact measurements, including one wheel of Brie cheese, one refrigerated pizza dough, one teaspoon of minced garlic, two tablespoons of pizza sauce, one half cup of shredded mozzarella cheese, and five pepperoni slices, along with basil and Parmesan for garnish. The dough is first shaped into a circle and prepared to wrap around the Brie, helping contain the melted cheese as it cooks. The Brie is placed in the center, optionally with the rind removed, and topped with the pizza sauce and garlic for added flavor. Pepperoni slices and mozzarella cheese are then layered on top, though other toppings can be substituted based on personal preference. The dough is folded and pinched around the Brie to create a sealed, stuffed crust that will bake evenly. The outer dough is brushed with butter to encourage a golden, crisp finish before baking in a hot oven. After about 20 minutes in a 450 degree F oven, the finished Brie pizza is garnished with fresh basil and grated Parmesan cheese, making it a simple yet impressive dish for families to enjoy together.
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