Pear brie pizzette

Yield: 4 Servings

Measure Ingredient
1 cup Warm Water, Water
1 pack Dry Yeast, Not Rapid Rising
1 teaspoon Sugar
1½ teaspoon Salt
1 tablespoon Olive Oil
3 cups All-Purpose Flour, (2 1/2 To 3 Cups)
Cornmeal
3 larges Yellow Onions
1 tablespoon Olive Oil
1 tablespoon Unsalted Butter
1½ tablespoon Sugar
2 larges Pears, Ripe, Comice Pref.
¾ pounds Brie (1/2 To 3/4 Pound), Ripe Not Runny

DOUGH

TOPPING

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 1½ 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@...

Recipe by: Katherine Hall Page "The Body in The Cast" Posted to MC-Recipe Digest V1 #486 by Dianne Ward <dianne@...> on Feb 27, 1997.

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