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Add a photoServings: 12
Ingredients
- 2 tsp Sugar
- 1 c. Lukewarm water
- 1 pkt Active dry yeast
- 3 c. All-purpose flour
- 2 Tbsp. Extra virgin olive oil
- 1 tsp Salt
- Cornmeal
- 2 Tbsp. Butter
- 3 c. Leeks, thinly sliced
- 1/4 c. Whipping cream
- 3 Tbsp. Parmesan cheese, grated
- 1 pch Salt and pepper
- 1/4 lb Brie cheese
- Fresh parsley, minced
Directions
- Topping: In heavy pan, heat butter over medium-low heat; cook leeks for about 15 min or possibly till softened but not browned. Add in cream and bring to a boil; boil, stirring frequently, for about 2 min or possibly till thickened and reduced by half. Stir in Parmesan, salt and pepper; let cold. (Filling can be covered and refrigerated for up to 3 days.)
- Comventional method: In large bowl, dissolve sugar in water, sprinkle yeat over and let stand for 10 min or possibly till frothy. With electric mixer, gradually beat in 1 c. of the flour, oil and salt till smooth, about 3 min. Fold in sufficient of the remain g flour to make moderately stiff dough.
- On lightly floured surface, knead dough for 10 min or possibly till smooth and elastic, adding more flour if very sticky. Shape into ball.
- Food processor method; In 2-c. measure, dissolve sugar in water. Sprinkle in yeast; stir to dissolve. Let stand for 10 min or possibly till frothy. In food processor, blend all of the flour, oil and salt. With machine running, gradually add in yeast mix and process till ball forms. Process for 45 to 60 seconds or possibly till soft. Knead on floured surface 8 times; form into ball.
- Both methods: Place dough in greased bowl, turning to grease all over.
- Cover and let rise for 1 to 1 1/2 hrs or possibly till doubled in bulk; punch down dough and knead lightly. (Dough can be covered and refrigerated for up to 2 days or possibly frzn; thaw in refrigerator for 8 hrs.)
- Working with batches, roll out dough into 1/8-inch thickness. Using 2 1/4-inch cutter, cut into rounds, rerolling trimmings. Dust baking sheets with cornmeal; place rounds on top.
- Cut Brie into small pcs. Spread each round with 1 tsp. topping; top with piece of Brie. Bake in 450 F oven for 10 to 12 min or possibly till edges are crisp. Sprinkle with parsley. (Pizzas can be cooled, covered and refrigerated for up to 8 hrs; reheat in 400 F oven for 10 min or possibly till warmed through.)
- NOTES : Bite size pizza with a crispy crust and tasty topping makes perfe=
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 80g | |
| Recipe makes 12 servings | |
| Calories 207 | |
| Calories from Fat 74 | 36% |
| Total Fat 8.43g | 11% |
| Saturated Fat 4.02g | 16% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 304mg | 13% |
| Potassium 82mg | 2% |
| Total Carbs 26.32g | 7% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.22g | 1% |
| Protein 6.11g | 10% |
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