Smoked Salmon & Brie Pizza
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Smoked Salmon & Brie Pizza
  Smoked    Salmon    Pizza  
Last updated 6/12/2012 1:23:21 AM. Recipe ID 56379. Report a problem with this recipe.
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      Title: Smoked salmon & brie pizza
 Categories: Breads, Main dish, Kooknet, Cyberealm
      Yield: 2 Pies
           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 ts Salt
      1 ts 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

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Recipe ID 56379 (Apr 03, 2005)

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