Pear Brie Pizzette

"Pizza dough topped with onions, ripe pears and Brie."
 
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Ready In:
1hr
Ingredients:
13
Serves:
4
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ingredients

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directions

  • TO MAKE THE 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 about 15 minutes.
  • Using a rolling pin or your hands, shape into two rounds.
  • TO MAKE THE TOPPING: Preheat the oven to 450°F.
  • Slice the onions into thin rings and saute in the melted butter and oil until limp.
  • Cover the pan, stirring occasionally.
  • 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 caramelizes 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 spread the caramelized 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've sprinkled cornmeal.
  • The dough may also be baked on a cookie sheet and cut into squares.
  • Serves 4--more if served as a first course.

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