Recipe - Pear Brie Pizzette

DOUGH
1 cup Warm Water, Water
1 pack Dry Yeast, Not Rapid Rising
1 teaspoon Sugar
1 One half teaspoon Salt
1 tablespoon Olive Oil
3 cup AllPurpose Flour, (2 One half To
3 Cups)
Cornmeal

TOPPING
3 lg Yellow Onions
1 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1 One half tablespoon Sugar
2 lg Pears, Ripe, Comice Pref.
Three fourths pound Brie (One half To Three fourths Pound),
Ripe Not Runny

Dough: Pour the water in a bowl and sprinkle the yeast on top. Add the
sugar, salt, olive oil, and mix until the yeast is dissolved. Add 1 1/2
cups of flour, stir, and add 1 more cup. Combine thoroughly and turn the
dough out onto a lightly floured surface, adding the rest of the flour if
the dough is too sticky. Knead for 5 minutes.

Put the dough in a lightly oiled bowl and let rise in a warm place until
double in bulk about 1 hour. Punch down and divide into two pieces for
pizzettes. Let the dough rest for 15 minutes. Using a rolling pin or your
hands, shape into two rounds.

Topping: Preheat the oven to 450øf.

Slice the onions into thin rings and saute in the melted butter and oil
until limp. Cover the pan, stirring occaisionally. Cook slowly for about 15
minutes. Uncover the pan, sprinkle the onions with the sugar, turn up the
heat, and cook until well browned. Stir constantly. The sugar carmelizes
the onions. This will take 15 to 20 minutes. Set the onions aside.

Peel and slice the pears.

Brush the tops of the pizzettes, with some olive oil and pread the
carmelized onions over each. Arrange the pear slices on top and dot with
slices of the Brie.

Bake for 15 minutes on a lightly greased pizza pan on which you have
sprinkled cornmeal. The dough may also be baked on a cookie sheet and cut
into squares. Serves 4. More if used as a first course. From the
collection of dianne@olynet.com

Recipe by: Katherine Hall Page "The Body in The Cast"

Posted to MCRecipe Digest V1 #486 by Dianne Ward dianne@paccom.com on
Feb 27, 1997.