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Add a photoRaciónes: 12
Ingredientes
- 1 1/4 c. All-purpose flour
- 1 tsp Instant yeast
- 1/4 tsp Salt
- 1/2 c. Warm water
- 4 tsp Veg. oil
- 2 tsp Cornmeal
- 7 ounce Brie cheese, with rind, softened
- 2 Tbsp. Lowfat sour cream
- 1/4 tsp Dill weed
- 1 tsp Sherry (or possibly alcohol-free sherry)
- 1 med red apple, with peel, cut into paper-thin wedges
- 3 x Bacon slices, cooked crisp and crumbled (or possibly 2 tbsp. real bacon bits)
- 2 tsp Grated Parmesan cheese
Direcciones
- Pizza Crust: Measure flour, yeast and salt into food processor.
- With lid in place and machine running, pour warm water and veg. oil through food chute. Process for about 50 seconds till a ball is formed. Remove and wrap in plastic wrap. Let rest for 10 min.
- Divide dough into 2 equal portions. Sprinkle 1 teaspoon 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 min. You can bake these 1 at a time. Cold.
- Topping: Mash Brie cheese, lowfat sour cream, dill weed and sherry with fork on large plate. No need to mash till 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 min till crust is crisp and surface is beginning to turn golden brown. Cut each pizza into 12 wedges, for a total of 24 wedges.
- Coming.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 65g | |
| Recipe makes 12 servings | |
| Calories 165 | |
| Calories from Fat 89 | 54% |
| Total Fat 10.01g | 13% |
| Saturated Fat 4.4g | 18% |
| Trans Fat 0.04g | |
| Cholesterol 23mg | 8% |
| Sodium 221mg | 9% |
| Potassium 81mg | 2% |
| Total Carbs 12.65g | 3% |
| Dietary Fiber 0.8g | 3% |
| Sugars 1.64g | 1% |
| Protein 6.0g | 10% |
