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Let’s make the pizza dough. In a medium bowl, whisk together the flour, yeast, sugar and salt. Add the warm water and stir with a wooden spoon. Once sticky, transfer the dough onto a lightly floured work surface and knead a few times, until it forms a smooth ball. Place it back into the (now cleaned) bowl, cover and let it rest for an hour, or as long as you want. It should rise just a tad! Not a ton ton, but enough to call it good.
Preheat your oven to 400.
Pull the risen dough back out of the bowl and onto a floured surface, and gently stretch it to fit a 10-inch cast iron skillet. Plop the dough in the skillet, and let’s begin to layer. Going back and forth, layer a thin slice of brie, a thin apple slice, all around the edge of the dough, working your way in, like a spiral. Lots of commas in that sentence, we’ll be okay. Bake the pie for 25-30 minutes, until the cheese is melted and starting to brown and caramelize in places.
Take it out of the oven and gently pile a small amount of toasted walnuts in the center. Keep the rest to add to the pie, if needed. Drizzle with honey and garnish with chopped rosemary. So delish!
Let it cool a few minutes before you slice and serve.
Makes 8 servings!