| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Appetizers, Holidays | 24 | Wedges | |
INGREDIENTS
| 1 1/4 | c | All-purpose flour |
| 1 | ts | Instant yeast |
| 1/4 | ts | Salt |
| 1/2 | c | Hot water |
| 4 | ts | Cooking oil |
| 2 | ts | Cornmeal |
| 7 | oz | Brie cheese, with rind, softened |
| 2 | tb | Sour cream |
| 1/4 | ts | Dill weed |
| 1 | ts | Sherry (or alcohol-free sherry) |
| 1 | Medium red apple, with peel, cut into paper-thin wedges | |
| 3 | Bacon slices, cooked crisp and crumbled (or 2 tbsp. real bacon bits) | |
| 2 | ts | Grated Parmesan cheese |
INSTRUCTIONS
PIZZA CRUST TOPPING Pizza Crust: Measure flour, yeast and salt into food processor. 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. 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 oven for about 10 minutes. You can bake these 1 at a time. Cool. Topping: Mash Brie cheese, sour cream, dill weed and sherry with fork on large plate. No need to mash until smooth but rather to coarsely mix. Divide between crusts. Arrange apple slices in single layer over each. Sprinkle with bacon. Sprinkle with Parmesan cheese. Bake in center of 450°F oven for about 5 minutes until crust is crisp and surface is beginning to turn golden. Cut each pizza into 12 wedges, for a total of 24 wedges. Typed in MMFormat by cjhartlin@email.msn.com Source: Company's Coming. Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com> on Nov 23, 1999
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