AKA Brie Melt Barbarian Pizza. If you're a lover of Brie Cheese like I am this recipe will set you free. This variation of my Barbarian Style pizza bread has something for everyone. Savory Cheese Bread design, a Southwestern flare and oven melted Brie collide in this great first course offering.
This recipe shows the power and versatility of my pizza bread offerings. A solid road map to how restaurants achieve signature plates. combining a couple good recipes that stand well on their own along with a distinct flavor like Brie Cheese suddenly you have a masterpiece.
6 each ounces sliced President Brie
6 each tablespoons Holy Guacamole Mash Pit
6 each sliced Sourdough Roll (made Cheezzy Parmesan Bread style)
2 each tablespoons Roland Diced Pimentos
1 each finely diced Jalapeno
Wash your hands with medium hot water and soap. Preheat oven to 475 degrees. Prep 6 each sliced Sourdough Roll mad Cheezzy Parmesan Bread style. Best to use a baking pan with a rack but not absolutely necessary. On each slice of Cheezzy Parmesan Bread spread 1 each tablespoon Holy Guacamole Mash Pit to make six each. Top each slice with 1 each ounce sliced President Brie. Slice brie 1/4 to 3/8 inch thick then cut in half to cover guacamole. Separate each piece evenly on the pan without touching. Place in under oven (if available) set oven rack to 6 to 8 inches from under flame. Bake at 475 degrees for 1 to 2 minutes depending on desired doneness rotating baking pan at least once during process. If you do not have an under oven available increase cook time to 2 to 4 minutes. Carefully remove pan and set aside to cool and turn off oven. Garnish each slice evenly with Roland Diced Pimentos and finely diced Jalapeno.
Prep Time: 25 minutes
Cook Time for Cheezzy Parmesan Bread: 5 minutes
Cook Time for Pizza: 2 to 4 minutes
Servings: 2 to 3 depending on portion size
This variation of the my Barbarian style just another reason to learn and master the Cheezzy Parmesan Bread recipe.
Speaking of learning recipes, the Holy Guacamole Mash Pit is a must learn. Your sphere of friends and family will thank you. Note the guacamole is evenly spread without going over the edge too much.
Best to keep the brie refrigerated until you are ready to cut. Brie softens quickly and cutting correctly is difficult when too soft.
When layering the brie note it stays within the boundary of the bread slice. You don't need the cheese dripping over and melting on the pan.
Wow! This recipe allows you to go meatless without selling out. Keep this recipe handy to impress even your most hardcore vegetarian friends.
Good Dad Bad Man Food for Thought...
Cheezzy Parmesan Bread
Holy Gaucamole Mash Pit