french-style pizza with brie and hard-boiled eggs
MAKES: 4 servings
Whole-wheat flour has a fuller flavor and a higher fiber content than all-purpose flour. It's available at many grocery and gourmet stores.
For the Dough:
- 2 cups all-purpose flour
- ⅔ cup whole-wheat flour
- 2 tablespoons lard (or substitute vegetable shortening)
- 1 package active dry yeast
For the Topping:
- One 15-ounce can tomato purée
- Extra-virgin olive oil
- Iceberg lettuce, cut into thin strips
- 10 anchovy fillets in oil, drained and chopped
- 3½ ounces brie cheese, sliced
- 2 hard-boiled eggs, sliced
- Salt and freshly ground pepper
In a food processor or a mixer fitted with a dough attachment, combine the 3 flours with the lard, a pinch of salt and the yeast. With the motor on low, slowly add approximately ¾ cup of warm water. When the dough is smooth and elastic (about 5 to 10 minutes), set it aside to rise in an oiled bowl in a warm place covered with a cloth. It will double in volume after about 2 hours.
Preheat the oven to 475°.
Punch down dough and divide it in half. Prepare 2 long pizzas (like flattened baguettes); place them on a baking sheet lined with parchment paper, top with tomato purée and a drizzle of olive oil and set aside for 30 minutes. Bake for about 20 minutes or until crust is golden.
While crust is still hot, top with strips of lettuce, pieces of anchovy, sliced brie and slices of hard-boiled egg. Finish with salt, pepper and a drizzle of oil.
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