Cheese Course Pizza

You ever look at something and think, “why can’t you be pizza?” That’s essentially what happened with this dish. I wanted to take a classic French-inspired cheese course and make it a little more fun and approachable.

I topped the pizza crust off with caramelized shallots and thyme, mozzarella, boursin, brie, chèvre, and a rosemary red wine reduction. The end result was creamy, tangy, fun enough to go back for more, and fancy enough to make you feel like wearing a monocle. This would make a killer appetizer for a dinner or cocktail party.


    4 large shallots sliced
    4 tbsp butter
    1/2 tsp thyme
    1 ball of mozzarella, sliced thin and cut into strips
    7 oz brie cheese cut into thin strips
    1/4 cup crumbled chèvre
    5 oz boursin cheese, preferably the garlic and herb kind
    Red wine reduction (recipe below)
    Salt and pepper
    1 tbsp olive oil

Melt the butter in a sauté pan over low heat. Add the shallots and a pinch of salt and sugar. Continue to cook over low heat, stirring semi-frequently for about 45 minutes or the shallots have essentially wilted and turned a light golden brown. Finish with the thyme and set aside.

Preheat the oven to 450. Spread your rolled out pizza dough onto the baking vessel of choice. Brush with the olive oil and scatter the shallots all over. Add small dollops of the boursin, then the strips of brie and mozzarella. Finally make it rain chèvre all over the top. Bake for 15-20 minutes. While the pizza is in the oven make the red wine reduction.

Top with the red wine reduction and freshly cracked black pepper

  • Rosemary Red Wine Reduction
    • 2 cloves garlic, finely minced
      2 fat sprigs of rosemary, finely minced
      1 cup red wine of choice
      1/2 cup beef broth
      2 tbsp butter
      1/2 tbsp corn starch
      1/4 cup water
      Salt and pepper to taste
      1 tbsp neutral oil

    Heat the oil in a medium sauce pan over medium-high heat. Add the garlic and rosemary and sauté until fragrant, about one minute.

    Add the red wine. Cook to burn off the alcohol and reduce the liquid by half, about 3-5 minutes. Mix the corn starch and water in a separate cup. Add the beef broth and butter and lower the heat to melt the butter. Add the corn starch slurry and cook another minute or two to thicken slightly. Finish with salt and pepper.

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