Pear Brie Pizzette
- 1 cup warm water
- 1 package granular yeast (not rapid-rising)
- 1 teaspoon sugar
- 1 12 teaspoons salt
- 1 tablespoon olive oil
- 2 12-3 cups all-purpose flour
- cornmeal
- 3 large yellow onions
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 12 tablespoons sugar
- 2 large ripe pears (comice are especially good)
- 12-34 lb ripe but not runny brie cheese
- 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 450F.
- 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.
water, granular yeast, sugar, salt, olive oil, flour, cornmeal, yellow onions, olive oil, unsalted butter, sugar, brie cheese
Taken from www.food.com/recipe/pear-brie-pizzette-99634 (may not work)