Mini Leek and Brie Pizzas

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Mini Leek and Brie Pizzas Ingredients

2 ts Sugar	2 tb Butter
1 c Lukewarm water	3 c Leeks; thinly sliced
1 pk Active dry yeast	1/4 c Whipping cream
3 c All-purpose flour	3 tb Parmesan cheese; grated
2 tb Olive oil	1 pn Salt and pepper
1 ts Salt	1/4 lb Brie cheese
Cornmeal	Fresh parsley; chopped
TOPPING

Instructions for Mini Leek and Brie Pizzas

Topping: In heavy pan, melt butter over medium-low heat; cook leeks for about 15 minutes or until softened but not browned. Add cream and bring to a boil; boil, stirring frequently, for about 2 minutes or until thickened and reduced by half. Stir in Parmesan, salt and pepper; let cool. (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 minutes or until frothy. With electric mixer, gradually beat in 1 cup of the flour, oil and salt until smooth, about 3 minutes. Mix in enough of the remain g flour to make moderately stiff dough. On lightly floured surface, knead dough for 10 minutes or until smooth and elastic, adding more flour if very sticky. Shape into ball. Food processor method; In 2-cup measure, dissolve sugar in water. Sprinkle in yeast; stir to dissolve. Let stand for 10 minutes or until frothy. In food processor, blend all of the flour, oil and salt. With machine running, gradually add yeast mixture and process until ball forms. Process for 45 to 60 seconds or until 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 hours or until doubled in bulk; punch down dough and knead lightly. (Dough can be covered and refrigerated for up to 2 days or frozen; thaw in refrigerator for 8 hours.) 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 pieces. Spread each round with 1 teaspoon topping; top with piece of Brie. Bake in 450?F oven for 10 to 12 minutes or until edges are crisp. Sprinkle with parsley. (Pizzas can be cooled, covered and refrigerated for up to 8 hours; reheat in 400?F oven for 10 minutes or until warmed through.) NOTES : Bite size pizza with a crispy crust and tasty topping makes perfe= ct holiday party fare. Recipe by: Canadian Living Posted to recipelu-digest by Nesb2@aol.com on Feb 24, 1998

Main Ingredient: LeeksCuisine: Uncategorized

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