Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Breads Main dish
Kooknet Cyberealm
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
PIE: (makes 2 pies)
4 1/4 c Flour
1 1/2 c Water, lukewarm (105 to 115
Degrees Fahrenheit)
1 pk Active dry yeast
1 t Salt
1 t Sugar
2 tb Olive oil
TOPPING: (for one pie)
1 lb Brie, rind discarded, cut
Into small pieces
12 oz Smoked salmon, cut into
Small pieces
1 sm Onion, red, very thinly
Sliced, separated into rings
1/4 c Olive oil, extra virgin
Put flour into a large bowl and make a deep well in
the middle. Pour warm water into the well, mix in the
yeast, using a bit of flour in the mix. Add the sugar,
salt, and flour to the well, let stand for 10 minutes
until mixture bubbles. Slowly stir all of the flour
into the yeast mixture. When it gets too thick to
handle place it on a board and knead it until elastic.
Form a ball, place into a greased bowl, then turn it
over so the top of the ball is greased. Cover with a
towel and let rise in a warm and draft free place for
an hour or until double in bulk. Preheat oven to 450
degrees. Punch down dough and divide in half.
Refrigerate one half for later. (Allow extra time to
rise). Roll the other half into a circle about 15
inches across. Place on a 14 inch greased pizza pan,
roll edges to form a rim.
Transfer the pie a pizza pan. Bake the pizza until the
crust begins to brown, about 6 minutes. Remove from
oven and cover with cheese, leaving 1/2 inch border
around the edges. Arrange the salmon and onion on top
and drizzle evenly with olive oil. Return to the oven
and bake until the crust is golden brown and puffy,
the cheese begins to melt and the salmon is heated
thru, about 4 minutes. Remove from oven to a cutting
tray or board and lightly brush the crust with olive
oil. Garnish with dill. Slice and serve immediately.
Posted by Michael Prothro, Mike's Resort BBS
Fayetteville AR and KOOK-NET HUB
