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GENERAL BOARDS => Favorite Recipes, Preparation, & Consumption => Topic started by: Webmaster on May 26, 2008, 03:07:33 PM

Title: Reg's Brie & Leek Pizza Recipe
Post by: Webmaster on May 26, 2008, 03:07:33 PM

This favourite recipe and photo emailed in from reg:

PREPARATION

• Start off with a store bought pizza dough rolled out and ready to go.
• Over med heat make a simple béchamel sauce with equal amounts butter and flour, about two tablespoons each. Slowly whisk in about two cups/0.5 liter of 10% cream and add 1/4 t granulated garlic. It should be a med thick sauce. Set aside.
• Clean and chiffonade one leek using only the white and light green sections. Then sauté lightly in a bit of butter until soft. Set aside.
• Take a wheel of brie and slice it into thin strips. Set aside.

BUILD THE PIZZA

• Put a couple ladles full of béchamel sauce on the dough and spread.
• Top that off with the leeks. If you have any leftover chicken (shredded) this is a great time to add it. We use a bit of smoked chicken, not much. If you have some smoked mozz or provolone now is the time to add about two or three tablespoons of graded product.
• Top the entire pizza with the sliced brie.
• Cook on a stone or sheet pan lined with parchment paper at 375 F/190 C.

Pretty simple stuff but very good.

Title: Reg's Brie & Leek Pizza Recipe
Post by: Cheese Head on May 26, 2008, 03:13:29 PM

Well that does look great ;D. Thanks for the recipe and picture always helps. Will have to try sometime.

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: cheesy on May 29, 2008, 08:36:40 PM

*drooool*
I will make that this weekend!!! Thank you!!!

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: Tea on August 11, 2008, 10:18:13 PM

Now that I have made my brie, (hopefully they are edible), I am going to try this.
Looks wonderful.
Thanks

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: sundance on August 16, 2008, 05:26:33 AM

Sho'duz look yummilicious.

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: smelly on August 20, 2008, 06:20:03 PM

OK, that is getting made tomorrow.  I'll let you know how it goes!!!!! YAY!!!!

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: smelly on August 22, 2008, 05:04:05 PM

Hi Reg, do you know if this would be good with artichokes??? (If so, canned or fresh?)
And do you remove the crust from the brie? 

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: reg on August 24, 2008, 12:04:35 PM

morning smelly. i can't see any reason why you could not use any topping. which ever you decide just make sure to dab with paper towels to remove the excess moisture

the crust was left on the brie

good luck and hope you enjoy it

reg

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: smelly on August 27, 2008, 04:56:51 PM

Hi Reg!
We used homemade pizza dough and replaced the leeks with artichokes (because of laziness).  It was so utterly delicious, unbelievably yummy and decadent.  Really.  When using a jar of artichokes, this recipe is SO SO easy and quick (drained and patted dry like you suggested). Oh, and in the white sauce, added a tiny bit of cheese.  Very, very low-fat dish.  Thank you so much for the recipe.

John - please serve to the girls! 

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: LadyLiberty on January 26, 2009, 08:34:46 PM

This might be really good with some pancetta added.

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: LadyLiberty on January 26, 2009, 08:36:36 PM

We have some homemade pizza dough in the freezer.  I think I'll make this tonight, John.

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: Tea on January 26, 2009, 08:43:39 PM

So how did it turn out?

Title: Re: Reg's Brie & Leek Pizza Recipe
Post by: LadyLiberty on January 27, 2009, 10:36:13 PM

Quote from: Tea on January 26, 2009, 08:43:39 PM

So how did it turn out?

Pretty good.  It's VERY rich.  I think even more so than a pizza, this would be an excellent hor d'euvre in small pieces.  I couldn't eat much more than one piece. 

We bought the brie and the smoked provolone, and I fried up some pancetta to put on top which is a very salty meat.  We also scattered some basil on it, and I added some nutmeg to the bechamel sauce.