- 1 3/4 cups [245 g] all-purpose flour
- 1 teaspoon [5 mL] salt
- 1/2 cup [115 g] cold butter or margarine
- 2 tablespoons [30 mL] freshly snipped chives
- 1 tablespoon [15 mL] freshly chopped parsley
- 1 tablespoon [15 mL] icy water
- 6 ounces [170 g] Brie cheese with skin, cubed
- 2 large tomatoes, sliced
- 3 tablespoons [45 mL] olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
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- Into a bowl, sift together flour and salt; cut in cold butter or margarine, until mixture resembles fine crumbs.
- Mix in 1 tablespoon [15 mL] snipped chives, chopped parsley and icy water, until firm.
- Knead dough onto a floured surface, until smooth.
- Wrap dough into plastic wrap; refrigerate for 30 minutes.
- Preheat oven to 400°F [200°C].
- Onto a lightly floured surface, roll dough into a 10-inch [25-cm] circle; transfer onto a pizza sheet.
- Arrange tomato slices and Brie cubes all over dough, leaving a 1-inch [2.5-cm] border all around; fold border over filing.
- Bake into preheated oven for 20 minutes, until dough is golden and cheese has melted
- Meanwhile, mix together olive oil and remaining 1 tablespoon [15 mL] snipped chives; salt and pepper.
- Just before serving, sprinkle pizza all over with seasoned olive oil/chives mixture.
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