Recipe - Mini Leek And Brie Pizzas

2 teaspoon Sugar
1 cup Lukewarm water
1 pack Active dry yeast
3 cup Allpurpose flour
2 tablespoon Olive oil
1 teaspoon Salt
Cornmeal

TOPPING
2 tablespoon Butter
3 cup Leeks; thinly cut or sliced up
One fourth cup Whipping cream
3 tablespoon Parmesan cheese; grated
1 pn Salt and pepper
One fourth pound Brie cheese
Fresh parsley; chopped

Topping: In heavy pan, melt butter over mediumlow heat; cook leeks for
about 15 minutes or until softened but not browned. Add cream and bring to
a boil; boil, stirring frequently, for about 2 minutes or until thickened
and reduced by half. Stir in Parmesan, salt and pepper; let cool. (Filling
can be covered and refrigerated for up to 3 days.)

Comventional method: In large bowl, dissolve sugar in water, sprinkle yeat
over and let stand for 10 minutes or until frothy. With electric mixer,
gradually beat in 1 cup of the flour, oil and salt until smooth, about 3
minutes. Mix in enough of the remain g flour to make moderately stiff
dough.

On lightly floured surface, knead dough for 10 minutes or until smooth and
elastic, adding more flour if very sticky. Shape into ball.

Food processor method; In 2cup measure, dissolve sugar in water. Sprinkle
in yeast; stir to dissolve. Let stand for 10 minutes or until frothy. In
food processor, blend all of the flour, oil and salt. With machine running,
gradually add yeast mixture and process until ball forms. Process for 45
to 60 seconds or until soft. Knead on floured surface 8 times; form into
ball.

Both methods: Place dough in greased bowl, turning to grease all over.
Cover and let rise for 1 to 1 One half hours or until doubled in bulk; punch
down dough and knead lightly. (Dough can be covered and refrigerated for up
to 2 days or frozen; thaw in refrigerator for 8 hours.)

Working with batches, roll out dough into 1/8inch thickness. Using 2
1/4inch cutter, cut into rounds, rerolling trimmings. Dust baking sheets
with cornmeal; place rounds on top.

Cut Brie into small pieces. Spread each round with 1 teaspoon topping; top
with piece of Brie. Bake in 450øF oven for 10 to 12 minutes or until edges
are crisp. Sprinkle with parsley. (Pizzas can be cooled, covered and
refrigerated for up to 8 hours; reheat in 400øF oven for 10 minutes or
until warmed through.)

NOTES : Bite size pizza with a crispy crust and tasty topping makes perfe=
ct holiday party fare.
Recipe by: Canadian Living

Posted to recipeludigest by Nesb2@aol.com on Feb 24, 1998