Roasted Fingerling Potato Pizza with Brie and Honey
This gourmet pizza transforms simple ingredients into an elegant main course by combining creamy triple-cream brie, earthy roasted fingerling potatoes, and a drizzle of honey on a crispy crust. The dish balances savory and sweet with aromatic thyme and sea salt finishing touches. What sets this version apart is the visual appeal of alternating potato colors arranged decoratively before baking, plus the strategic layering that prevents the cheese from burning while keeping potatoes tender. The potatoes provide subtle earthiness and soft texture, while brie adds richness and mild tang. Honey brings brightness and caramelization. Perfect for entertaining or a special weeknight dinner, this pizza works as an appetizer for larger gatherings or a light main course with salad. Serve warm, ideally within an hour of baking, when the cheese is creamy and crust remains crisp.
Ingredients
- 16 ounce prepared pizza dough
- 8 ounce fingerling potatoes, sliced and roastedyukon gold1:1root vegetable
creamier texture, less visual interest
- 6 ounce brie, triple cream
- 3 tablespoon honeyfig jam3 tablespoonFull guide →
- 1 tablespoon thyme, chopped
- 1 teaspoon sea salt
Instructions
- 1
Preheat the oven to 425°F.
- 2
Pull and stretch the dough to form a 16-inch round disc.
- 3
Place the dough on a pizza peel sprinkled lightly with cornmeal or flour.
- 4
Evenly lay the roasted fingerling potatoes on the dough, alternating colors for visual appeal, leaving about an inch for the crust.
- 5
Place the pizza on a pizza stone or on the backside of a sheet pan.
- 6
Bake for 18-20 minutes, rotating halfway through for even cooking.
- 7
Remove from the oven and top with brie.
- 8
Return to the oven for 1-2 minutes.
- 9
Remove from the oven and drizzle with honey.
- 10
Sprinkle with chopped thyme and sea salt.
- 11
Cut into 8 slices and serve.
Tips
Roast fingerling potatoes with skin on before slicing for better structure and visual contrast. Toss with olive oil and salt at 400°F for 25-30 minutes until golden and tender but still holding their shape.
Add brie in the final minutes to prevent it from browning excessively. The residual heat will soften it to a creamy consistency without losing its delicate flavor.
Drizzle honey while the pizza is still warm so it pools slightly into the cheese and thyme, creating pockets of sweetness throughout each bite.
Good to Know
Store cooled pizza covered in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5-7 minutes to restore crust crispness.
Roast potatoes and prepare toppings up to 8 hours ahead. Assemble and bake just before serving for best texture and cheese quality.
Serve immediately after baking while the crust is crisp and cheese is creamy. Pair with a simple green salad or arugula for balance.
Common Mistakes
Do not skip the halfway rotation to avoid uneven browning and undercooked dough.
Do not add brie before the initial bake to prevent excessive browning and separation of oils.
Substitutions
Dairy-Free Swaps
General Alternatives
creamier texture, less visual interest
FAQ
Can I make this pizza ahead and reheat it?
Yes. Bake, cool completely, wrap in foil, and refrigerate up to 2 days. Reheat at 350°F for 5-7 minutes on a pizza stone. The crust will lose some crispness, so consume the day of baking for best quality.
What if I don't have a pizza stone or peel?
Use the backside of a sheet pan as the recipe suggests. Flip it upside down so you have a flat surface and can slide the pizza off easily. Parchment paper works if you don't have cornmeal or flour.
Can I freeze this pizza?
Freeze cooled pizza wrapped tightly for up to 1 month. Thaw at room temperature, then reheat at 350°F for 8-10 minutes. The cheese may not be quite as creamy after freezing, so enjoy sooner if possible.