And we're still talking personal pizzas!
But this one won't be found on any typical pizzeria. It's a G+F kitchen specialty. A very personal specialty.
Again, I was working with what I had in the fridge. I'd cut up a mango for breakfast, so I still had some fingers. I love me some mangoes. And there was brie (a gift from the hotel I had stayed at during a recent event—it's like they did their homework!). I had discovered that this particular brie (a double cream variety) paired exceptionally well with my go-to Belgian white, Blue Moon. No orange necessary. But that's a story for another time.
(There may have been beer consumed with this meal. I can neither confirm nor deny that fact.)
Back to the ingredient list, food from the refrigerator: mango cubed, spinach, the gifted brie, Rachel's maraschino cherries, and caramelized onions. It basically was 5 of my favorite ingredients on flat bread. There was no way this could go badly.
It was delicious. The sweetness from the fruit and onions coupled with the richness of the brie married so nicely with the crispy spinach. And the cherries tended to burst in my mouth, like an explosion of happiness. Mmmm.
I will admit there were huge chunks of cheese on this pizza. I love cheese! I used nearly the entire 5 ounce wheel. You could probably scale back if you're not a rabid cheese-oholic.
- 1 package personal size pizza dough or 2 ounces of a dough ball
- 1 wheel double cream brie
- 1/4 cup mango, cubed
- 1/4 cup maraschino cherries
- 1/4 cup caramelized onions
- A few spinach leaves
- Olive oil for brushing on dough
- Cornmeal or flour for sprinkling