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1
TO MAKE THE DOUGH: Pour the water in a bowl and sprinkle the yeast on top.
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2
Add the sugar, salt, olive oil, and mix until the yeast is dissolved.
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3
Add 1 1/2 cups of flour, stir, and add 1 more cup.
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4
Combine thoroughly and turn the dough out onto a lightly floured surface, adding the rest of the flour if the dough is too sticky.
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5
Knead for 5 minutes.
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6
Put the dough in a lightly oiled bowl and let rise in a warm place until double in bulk--about 1 hour.
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7
Punch down and divide into two pieces for pizzettes.
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8
Let the dough rest for about 15 minutes.
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9
Using a rolling pin or your hands, shape into two rounds.
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10
TO MAKE THE TOPPING: Preheat the oven to 450F.
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11
Slice the onions into thin rings and saute in the melted butter and oil until limp.
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12
Cover the pan, stirring occasionally.
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13
Cook slowly for about 15 minutes.
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14
Uncover the pan, sprinkle the onions with the sugar, turn up the heat, and cook until well browned.
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15
Stir constantly.
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16
The sugar caramelizes the onions.
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17
This will take 15 to 20 minutes.
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18
Set the onions aside.
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19
Peel and slice the pears.
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20
Brush the tops of the pizzettes with some olive oil and spread the caramelized onions over each.
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21
Arrange the pear slices on top and dot with slices of the Brie.
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22
Bake for 15 minutes on a lightly greased pizza pan on which you've sprinkled cornmeal.
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23
The dough may also be baked on a cookie sheet and cut into squares.
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24
Serves 4--more if served as a first course.
