Tuesday, May 17, 2005

asparagus and baked brie pizza

pizza dough
½ cup sundried tomato pesto
20 asparagus tips, sliced in half lengthwise
½ lb brie or camembert, very cold for easy slicing
¼ cup pine nuts
olive oil, to brush crusts
cornmeal, for baking

Preheat oven to 375-degrees. If using a pizza stone, preheat in oven. Roll out dough on a lightly-floured surface. Sprinkle hot pizza stone with cornmeal (to prevent dough from sticking) and arrange dough on top. Brush edges with olive oil. Spread sundried tomato pesto over surface, reserving about a tablespoon for the top. Arrange asparagus tips and slices of brie. Sprinkle with pine nuts and dot with remaining pesto. Bake for 17 minutes, or until crust is golden and cheese is melted (cooking time without a pizza stone may take longer).

For pizza dough (bread machine recipe):
1 ½ cups water
1 ½ tsp salt
1 tbs sugar
2 tsp olive oil
4 ¼ cups flour
2 tsp active dry yeast
1 tbs chilli flakes (optional)
Prepare according to machine specifications. Use half the dough for the asparagus and brie pizza, and freeze the rest for next time.

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