*  Exported from  MasterCook  *
                        SMOKED SALMON AND BRIE PIZZA
 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
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