Break out your favorite prosecco, gather around the table, and eat with a side of laughter.
Photography and Styling: Diana Yen
Styling Assistants: Francesca Choy-Kee and Ah Reem Oh
4 tablespoons olive oil, divided
1 tablespoon unsalted butter
3 large shallots, peeled and thinly sliced
1 tablespoon sugar
salt and pepper
flour, for dusting
1 pound pizza dough, thawed if frozen
8 ounces fresh brie, sliced
1 cup fresh blackberries
2 tablespoons fresh thyme leaves
1/4 cup chopped walnuts
2 tablespoons honey
In a medium skillet, heat 2 tablespoons olive oil and butter over medium heat. Add shallots, sugar and season with salt and pepper. Reduce heat to medium low and stir occasionally until shallots are a deep golden color, about 5-10 minutes.
Preheat oven to 550 degrees with rack in the middle. On a floured work surface, stretch pizza dough until thin into a long rectangle shape. Transfer to a baking sheet. Brush the remaining 2 tablespoons olive oil onto pizza dough. Season with salt and pepper. Top with the brie, shallots, blackberries, thyme and walnuts. Bake until the crust is baked through and the cheese is melted, about 8 minutes. Take pizza out, turn on broiler and place pizza in top racks for another 2 minutes until crust browns. Drizzle with honey and serve warm.
*Method for dough stretching: I like to begin by shaping the dough with fingers until I reach a rectangle shape. Then I drape the dough over my two fists and move my fists apart to stretch the dough until it becomes thin.