Apple Brie Pizza

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0% would make this recipe again

Submitted by Charlene Cohen, Health Sciences Centre (MB)

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Ingredients

1 1/4 cup white flour (all purpose) 160 g
1/2 tsp dry yeast 2 g
1/2 cup water, hot 125 mL
4 tsp canola oil 20 mL
2 tsp cornmeal (polenta) 6 g
200 g brie cheese, with rind, softened
2 tbsp sour cream 30 mL
1/4 tsp fresh dill 0.2 g
1 tsp apple juice 5 mL
1 apples, medium, red, cut into paper-thin wedges 180 g
2 tsp Parmesan cheese, grated 2 g

Method

Pizza Crust
  1. Measure flour and yeast into food processor (This can also be done by hand). With lid in place and machine running, pour hot water and cooking oil through food chute. Process for about 50 seconds until a ball is formed. Remove and wrap in plastic wrap. Let rest for 10 minutes.
  2. Divide dough into 2 equal portions. Sprinkle 1 tsp cornmeal on working surface. Roll 1 portion of dough over cornmeal to 10-inch diameter. Repeat with second portion of dough. Place on greased baking sheet. Poke holes all over dough with fork. Bake on bottom rack in 450°F (230°C) oven for about 10 min. You can bake these 1 at a time. Cool.
Topping
  1. Mash Brie cheese, sour cream, dill weed and apple juice with fork on large plate. No need to mash until smooth but rather to coarsely mix. Divide between crusts.
  2. Arrange apple slices in single layer over each. Sprinkle with Parmesan cheese. Bake in center of 450°F (230°C) oven for about 5 min. until crust is crisp and surface is beginning to turn golden. Cut each pizza into 12 wedges for a total of 24 wedges.

Observations

2 pizza wedges= 1 bread/starch serving

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This recipe is in the following categories

Halal | Kosher | Vegetarian

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