New Pizza/James McNair's 2000

Dulce de Leche Pizzette
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
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INGREDIENTS:
Sweet Pizza Dough 1 cup chopped pecans 1 can (14 ounces) sweetened condensed milk
vegetable oil or cooking spray for greasing pizza screen or ventilated pizza pan (if using) cornmeal for sprinkling pizza peel (if using) melted usalted butter for brushing crust
8 cored fresh or canned pineapple slices, well drained



1 Make the Sweet Pizza Dough and set aside to rise as directed.
2 Prepare an oven as directed, position a rack in the middle of the oven for toasting the pecans and cooking the dulce de leche, and preheat the oven to 350 degrees F.
3 To toast the pecans, spread the nuts in a single layer in an ovenproof skillet or baking pan. Toast in the oven, stirring occasionally, until lightly browned and fragrant, 10 to 15 minutes. Transfer the toasted nuts to a plate and set aside to cool completely.
4 To make the dulce de leche, preheat the oven to 425 degrees F. Pour the condensed milk into an 8-inch ovenproof glass casserole or other baking dish and cover tightly with aluminum foil. Place the dish in a larger baking pan and transfer the pan to the oven. Pour enough hot (not boiling) water into the baking pan to come up to the level of the condensed milk in the dish. Bake until the milk is thick and a rich tan, about 1 hour. Check several times during baking and add hot water as necessary to maintain the water level.
5 Carefully remove the dish from the baking pan and set aside.
6 About 30 minutes before baking the pizza, preheat the oven to 500 degrees F. If using a pizza screen or ventilated pan, brush it with vegetable oil or coat with spray and set aside. If baking directly on a stone or tiles, sprinkle a pizza peel with cornmeal and set aside.
7 Divide the dough into 8 equal pieces and form each piece into a ball. Cover loosely with plastic wrap to keep the dough from drying out.
8 Working with 1 ball at a time, on a lightly floured surface, roll out or stretch the dough into a 4-inch round. Place the dough on the prepared screen, pan, or peel. Prick the dough all over with a fork, brush with melted butter, and top with a pineapple slice. Repeat with the remaining balls of dough to form as many pizzette as will fit into the oven at one time without crowding. If using a pizza peel, give it a quick, short jerk to be sure that the bottom of each crust has not stuck to it.

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