Friday, May 20, 2005

sometimes I even impress myself

Pizza with Pear, Brie, and Walnuts

Combine and let stand about 5 minutes:
1 1/8 tsp active dry yeast (half of one packet) -- NOT the quick-rising kind
1/2 cup plus 2 1/2 tbsp warm water (110 to 115 degrees F)
1/2 tablespoon Sugar in the Raw
2 cups whole wheat flour
1 tbsp extra-virgin olive oil
1/2 tbsp kosher salt
Stir the yeast mixture into the flour until a soft dough forms. Transfer the dough to a lightly floured surface and knead about 5 minutes. Coat a bowl with cooking spray, place the dough in the bowl, and turn the dough to lightly coat it with oil. Cover with plastic wrap and place in a warm spot (gas oven which is turned off is excellent) and let rise until double, about 40 minutes. Then, punch dough down and lightly knead for 5 minutes. Press dough out to 12 inch round or 9X13 inch rectangle, depending on what kind of pan you are using. Grease and lightly flour your pan before plopping your dough in. Top with:
1 tbsp extra-virgin olive oil (smear it round as best as you can)
1 cup shredded mozzarella cheese
2 oz brie, (or more, if you really love brie . . . which I do, but I only had 2 oz on hand) rind removed and pinched into tiny pieces
1 medium pear, cored and sliced thinly
half a small sweet onion, thinly sliced
Bake at 425 for 5 minutes. Top with:
1/4 cup to 1/2 cup chopped walnuts
Bake an additional 5 or so minutes or until walnuts are toasted, cheese is brown, and crust is crisp. Let pizza rest a few minutes before slicing.

Serve with a salad of mixed greens dressed with balsamic vinegar, EV olive oil, salt, and pepper, and you have the makings of heaven on a plate.

I may add thin slices of garlic to this bad boy the next time I make it . . . .

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