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Sweet and Savoury Brie Pizzettes
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Sweet and Savoury Brie Pizzettes

Sweet and Savoury Brie Pizzettes

with Pear and Candied Walnuts

Brie and pears were born to be best friends! Pita bread acts as a perfect base for sweet pears, caramelized onions and ooey-gooey brie cheese. Toasted and candied rosemary walnuts and a fig dressed salad make for the perfect ending to a long day!

Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes


serving amount

2 unit

Pita Bread

(Contains Wheat)

113 g

Yellow Onion

125 g

Brie Cheese

(Contains Milk)

56 g

Arugula and Spinach Mix

1 sprig


28 g

Walnuts, chopped

(Contains Tree nuts)

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

2 tbsp

Brown Sugar

1 unit


2 tbsp

Fig Jam

Not included in your delivery

2 tbsp

Unsalted Butter*

(Contains Milk)

1 tbsp


¼ tsp


¼ tsp



Nutrition Values

Calories760 kcal
Fat44 g
Saturated Fat18 g
Carbohydrate71 g
Sugar21 g
Dietary Fiber7 g
Protein22 g
Cholesterol85 mg
Sodium950 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.


Large Non-Stick Pan
Measuring Spoons
Large Bowl
Non-Stick Pan
Small Bowl
Parchment Paper
Baking Sheet


Cook onions and pears

Before starting, preheat the oven to 450°F. Wash and dry all produce.

Peel, halve, then slice onion into 1/2-inch slices. Core, then slice pear into 1/4-inch slices. Heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then onions. Season with salt. Cook, stirring occasionally, until slightly softened, 5-6 min. Add pears. Cook, stirring occasionally, until onions and pears are golden-brown, 3-4 min. Transfer onions and pears to a plate. Set aside.

Prep and make vinaigrette

While onions and pears cook, strip 1 tbsp rosemary leaves (dbl for 4 ppl) from stems and finely chop. Cut brie into 1/2-inch slices. Whisk together vinegar, fig jam and 1 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Set aside.

Toast walnuts

Heat a small non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until darker brown in colour, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a small bowl.

Candy walnuts

Add brown sugar and 1 tbsp water (dbl for 4 ppl) to the same pan. Season with salt. Stir together until sugar melts, 1 min. Add toasted walnuts and rosemary to pan. Cook, stirring often, until mixture turns into a caramel-like, thick glaze and coats walnuts, 1-2 min. Remove pan from heat. Carefully transfer hot candied walnuts to the parchment paper. Spread into an even layer. (NOTE: Don't touch walnuts – they will be VERY hot.) Set aside to cool for 5 min. Place a piece of parchment paper on a flat surface. (NOTE: You will be using this in step 4.)

Assemble and bake pizzettes

Arrange pitas on a parchment-lined baking sheet. Bake in the middle of the oven, until golden-brown, 3-4 min. Flip pitas, then top with caramelized onions and pear and brie slices. Bake assembled pizzettes in the middle of the oven, until cheese melts and toppings are heated through, 3-4 min. (NOTE: For 4 ppl, use two baking sheets and bake in the middle and top of the oven.)

Finish and Serve

Add the arugula and spinach mix to the bowl with the fig vinaigrette. Toss to coat. Cut the pizzettes into quarters. Divide the pizzettes and salad between plates. Sprinkle the candied walnuts over the salad.

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