Mini Leek And Brie Pizzas

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R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Dairy	Canadian	Appetizer, Cheese	40	Servings

INGREDIENTS

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

INSTRUCTIONS

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 450Ã¸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  400Ã¸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 [email protected] on Feb 24,
1998

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