Mango, Almond and Brie Pizza
Mango, Almond, Brie, & Tomato Pizza - quick & easy recipe
If I'm not careful, you're going to think that I have stocks and shares in the company that makes ready-doughs! It's true that I use them very regularly and this recipe for a delicious, quick and easy gourmet pizza is yet another.
It's so very simple to make tasty meals using this favorite convenience and having the dough ready-to-go means that experimenting with toppings is a great deal of fun.
This pizza was developed one year when it was mango season here in Florida because we can often pick them directly from the tree. Now that's what I call lucky... wow.
This recipe was an immediate hit and I've made it for so many people who have all loved it. I maintain my secret though and don't reveal just how simple it is. It's so good straight out of the oven when it's piping hot but it's just as good cold.
I made several of these for a party recently and I didn't have to start cooking until the guests had arrived and enjoying their first glass of wine. The topping doesn't need any preparation, other than slicing the fruit and chopping the cheese so it's easy to assemble the dish, put it in the oven and in no time, I can serve a very special dish that's lovely accompanied by a fresh green salad - and more of that wine of course!
Photographs © Jackie Jackson.
All you need
To make one pizza
- 1 tube ready made pizza dough
- 2 fresh tomatoes
- 1 mango
- 3 - 4 oz. Brie
- ¼ cup sliced almonds
- Fresh basil leaves & your peppermill
PREPARE THE BASE
Preheat the oven to 400°. Remove the dough from the tube and flatten it onto a cookie sheet. I don't make this into a traditional circle but leave it as a rectangle. The simple reason is that it cuts down on the preparation time.
The cookie sheet can be lightly oiled or floured first, although this isn't essential for a non-stick surface. I like to make indentations with my fingers so that the juices from the fruit can collect there. Place in the oven and bake for eight minutes.
My basil grows just outside my back door but my neighbor Nick, who lives in an upstairs apartment, has not one but three of these on his kitchen windowsill.
Like us, he loves Italian food and finds that fresh basil instantly gives a special Italiano flavor. These are made from recycled bottles and look so stylish. Everything you need to grow this delicious herb is included and the dwarf plant is fully organic.
Nick doesn't cut the leaves at all - he just nips a few from the plant and adds them directly into his cooking. I highly recommend these - so does Nick.
Prepare the topping
Slice the tomatoes thinly. Sprinkle them with fresh black pepper.
Peel the mango, cut it into slices and then into cubes. If, like me, you're going to cook this dish for a party after your guests have arrived, you can slice the tomatoes and chop the mango beforehand and keep them in the fridge. That way, you can have a glass of wine with your friends while the base is baking :)
Add the topping
TOP THE DOUGH
Remove the base from the oven and add the thinly sliced tomatoes. Add the mango on top of the tomato. This now needs to be returned to the oven for a further six to eight minutes. You'll soon be able to smell the delicious aromas coming from the oven! If you haven't already prepared the Brie, cut this into small slices
Finalize the topping
ADD THE BRIE AND ALMONDS
Remove the pizza from the oven and add the Brie. This will immediately start to melt. Add the almond slices too. If you wish, you can return this to the oven to melt the Brie further but we find that the heat of the fruit melts the cheese just perfectly.
Garnish with the basil leaves.
SERVE THE DISH
Cut the pizza into slices and serve with a luscious, fresh green salad - and red wine.
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