|Yummy, cheesy pizza!|
Have you ever gotten halfway through cooking something then realized you don’t have all the ingredients? I was all set to make this week’s French Fridays with Dorie quiche. I even made the pastry…but, I didn’t have enough eggs to make the custard, so I wrapped up the pastry – which luckily, Dorie says will keep in the fridge for up to 5 days. (See, Mary, I do dumb things, too!)
Sometimes our most creative meals come from last-minute change of plans. So, I made some pizza dough and took a look in the fridge – and here’s what we came up with. It’s very rich and we think it would be wonderful cut up into bite-sized pieces and served as an appetizer. (Note: If you don’t like the rind on the Brie, it’s easier to remove it after you bake the pizza.)
|You could add a little roasted garlic, too.|
Preheat oven to 450 degrees.
Fill a 1-cup measuring cup with warm water (105 to 115 degrees F).
Sprinkle 1 package (2 1/4 teaspoons) Instant Dry Yeast over the water
And drizzle in 1 teaspoon honey
Allow to proof for about 5 minutes, until foamy
In the bowl of a food processor, add:
3 cups Perfect Pizza Blend Flour
1 teaspoon kosher salt
Pulse until blended, then drizzle the yeast mixture in slowly with the food processor running.
Then drizzle in 1 Tablespoon Olive Oil – we used Garlic-flavored
Continue to mix until the dough comes cleanly away from the sides of the bowl and balls up on the blade, about 5 minutes.
Turn the dough out onto lightly floured wax or parchment paper and knead for 2 – 3 minutes.
Wrap the dough in parchment and let it rise in a warm spot for about 20 minutes. (When ready, the dough will stretch as it is lightly pulled.)
(At this point, the balls can be wrapped in plastic and refrigerated for up to 2 days, or frozen, for future use.)
Roll the piece you’re using out into a 12-inch circle.
Lightly dust a pizza stone with cornmeal, then center the Pinch the edges of the dough to form a rim.
Slice a wedge of Brie, thinly.
Alternate one slice of Brie with 3 slices of Prosciutto, cut in half.
Scatter Marinated Artichoke Hearts and very thinly sliced Red Onion.
Sprinkle lightly with Truffle Salt.
Slice and serve immediately.
|A magical spring afternoon at the Channel Islands Harbor!|
Patty Price says
Wow, this pizza sounds good and I like your idea of serving small slices as an appetizer ðŸ˜‰ I’m always running to the store for ingredients I forget-especially frustrating when they are on the grocery list and still get forgotten ;-( Hope you’re getting time outside to enjoy this wonderful warm weather ðŸ˜‰ xxoxx, Patty
Mary Hirsch says
OK, it kinda made my day to read that you screwed up (I sometimes am not a kind person) but the magic of the Lester duo is that you can turn on a dime and make something creative and delicious out of a fail. Everything about this pizza sounds wonderful. The addition of roasted garlic – yum. The brie tip? Didn’t know that.
Laura (Tutti Dolci) says
I love pizza bianca and the toppers you chose are so good!
Cocoa and Lavender says
Susan – I am SO glad you didn’t have the ingredients for the quiche! Anyone can make a quiche (haha) but this pizza is brilliant!
Christina Conte says
LOVE this combination! I ate dinner, but looking at your last few recipes has made me hungry again! I think pizza needs to go on the menu this week! Thanks, Susan!
Beautiful harbor scene. Oh, and that pizza is calling my name!