One of my favorite cheeses that we sell at the Farmstand is the Sheep Camembert from Roundtop Farm. Like traditional Camemberts—which are typically made using cow's milk—it comes in petite, 7- to 8-ounce rounds, with a bloomy rind and a brie-like paste that is nutty, soft, and just a little bit sweet. The sheep's milk lends some extra richness, and its flavor sneaks in at the end, leaving you with a grassy, floral end note.
I'd been meaning to make Sheep Camembert pizza for a while . . . and then on Monday, while searching for something to make with the black garlic I bought from the Farmstand last week, I stumbled upon this recipe on the My Fussy Eater, and everything just magically fell together. Here, the sweetness of black garlic and the tanginess of sun-dried tomatoes and balsamic vinegar play up the Camembert's range of flavors. It's the perfect "fancy" pizza for date night or a wine and cheese affair, and it's super-easy to make. (Just don't skimp on the ingredients; since there are so few of them, their quality—or lack thereof—will be apparent in the finished product.)
Camembert Pizza with Black Garlic and Sun-dried Tomatoes (inspired by this recipe by My Fussy Eater)
Makes one 12-inch pizza
- Cloves from 1 bulb black garlic, roughly chopped
- 1/2 cup chopped sun-dried tomatoes (reserve the oil from the jar)
- 2 teaspoons oil from the sun-dried tomato jar, plus more for brushing the dough
- 2 teaspoons balsamic vinegar, plus more for drizzling the finished pizza
- 1 tablespoon chopped fresh rosemary, divided
- Flaked sea salt
- 1 (14- to 16-ounce) ball Basic Pizza Dough (or pre-made dough)
- 1/4 pound (4 ounces) Camembert cheese (sheep or cow's milk)
Place your pizza stone (if using) on an oven rack about 8 inches from the broiler. If you plan to cook your pizza on a baking sheet, place a rack in the middle of the oven (you do not need to preheat the baking sheet). Preheat the oven to 500°F and let it heat up for at least 30 minutes while you make the dough and/or prepare the toppings.
To prep the toppings: In a medium bowl, mix together the black garlic, sun-dried tomatoes, oil, balsamic vinegar, and half of the rosemary. Season with a generous pinch of salt and set aside.
To stretch/roll out the dough: Dust the ball of dough with flour and place it on a well-floured work surface. Using your hands or a rolling pin, gently stretch or roll the dough into a 12-inch disk.
If you’re using a pizza stone: Dust a pizza peel or the back of a baking sheet generously with flour or cornmeal. Place the dough disk on the prepared peel.
If you're using a baking sheet: Spray the baking sheet with cooking spray. Place the dough disk on the prepared baking sheet.
To top the pizza: Spread the black garlic–sun-dried tomato mixture evenly over the dough, leaving a 1/2-inch border all around. Using a small, sharp knife, cut the Camembert into thin slices and arrange them on top of the black garlic and sun-dried tomatoes. Sprinkle a pinch of sea salt over the pizza, and brush the exposed dough with a little of the sun-dried tomato oil.
To bake the pizza: If you're using a pizza stone, 10 minutes before you are ready to cook the pizza, increase the oven heat to broil. Slide the pizza from the peel (or inverted baking sheet) to the hot stone using quick shimmying movements. Broil the pizza for 6 to 8 minutes until the crust is golden and the cheese begins to brown. Using the peel or inverted baking sheet, transfer the cooked pizza to a cutting board. If you are making more than one pizza, allow the pizza stone to reheat under the broiler for 5 minutes before you cook the next one.
If you're using a baking sheet, do not increase the oven to broil. Place the baking sheet on the rack in the middle of the oven and bake at 500°F for 10 to 12 minutes, until the crust is golden and the cheese begins to brown.
Let the pizza rest for 5 minutes, then sprinkle with the remaining chopped rosemary; slice and serve.