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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Pizza dough topped with onions, ripe pears and Brie. Ingredients:
1 cup warm water |
1 package granular yeast (not rapid-rising) |
1 teaspoon sugar |
1 1/2 teaspoons salt |
1 tablespoon olive oil |
2 1/2-3 cups all-purpose flour |
cornmeal |
3 large yellow onions |
1 tablespoon olive oil |
1 tablespoon unsalted butter |
1 1/2 tablespoons sugar |
2 large ripe pears (comice are especially good) |
1/2-3/4 lb ripe but not runny brie cheese |
Directions:
1. TO MAKE THE DOUGH: Pour the water in a bowl and sprinkle the yeast on top.
2. Add the sugar, salt, olive oil, and mix until the yeast is dissolved.
3. Add 1 1/2 cups of flour, stir, and add 1 more cup.
4. Combine thoroughly and turn the dough out onto a lightly floured surface, adding the rest of the flour if the dough is too sticky.
5. Knead for 5 minutes.
6. Put the dough in a lightly oiled bowl and let rise in a warm place until double in bulk-about 1 hour.
7. Punch down and divide into two pieces for pizzettes.
8. Let the dough rest for about 15 minutes.
9. Using a rolling pin or your hands, shape into two rounds.
10. TO MAKE THE TOPPING: Preheat the oven to 450°F.
11. Slice the onions into thin rings and saute in the melted butter and oil until limp.
12. Cover the pan, stirring occasionally.
13. Cook slowly for about 15 minutes.
14. Uncover the pan, sprinkle the onions with the sugar, turn up the heat, and cook until well browned.
15. Stir constantly.
16. The sugar caramelizes the onions.
17. This will take 15 to 20 minutes.
18. Set the onions aside.
19. Peel and slice the pears.
20. Brush the tops of the pizzettes with some olive oil and spread the caramelized onions over each.
21. Arrange the pear slices on top and dot with slices of the Brie.
22. Bake for 15 minutes on a lightly greased pizza pan on which you've sprinkled cornmeal.
23. The dough may also be baked on a cookie sheet and cut into squares.
24. Serves 4-more if served as a first course.
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