ANC
01-23-2009, 06:09 AM
Ingredients
Pizza Dough (recipe below)
1 package Frozen Chopped Spinach, thawed and drained
1 13oz. can Artichoke Hearts in water, drained and roughly chopped
6-8 slices Mozzarella Cheese
Grated Pecorino Romano Cheese
1 egg
Directions
Preheat oven to 350 degrees
Punch down dough and roll out on floured surface into a rounded rectangle on one edge of the dough, lay down 1 layer of mozzarella (3-4 slices), a thin layer of spinach, liberally top with grated cheese, and add a layer of the chopped artochoke hearts.
Fold the dough over the so the first filling is covered and create a second layer as before.
Fold the dough over again to make a loaf (making sure to seal the edges and place on a baking sheet coated with non-stick spray.
With a knife cut 3 diagonal slits in the top of the dough.
In a bowl combine 1 egg yolk with 2 tablespoons of water and brush the top and sides of the loaf.
Bake for in the middle rack until the top of the loaf is golden brown. (Sorry not really sure of the time..25 minutes maybe)
Let the bread rest for 15 minutes before slicing.
Pizza Dough
Ingredients
1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil
2 to 2 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy.
Stir in an additional 1/3 cup lukewarm water, oil, 2 cups flour, and salt and blend mixture until it forms a dough.
Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor.
Proof the yeast as described above and in a food processor combine it with the remaining ingredients.
Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
I stink at writing recipes, so I hope it came across okay..
Pizza Dough (recipe below)
1 package Frozen Chopped Spinach, thawed and drained
1 13oz. can Artichoke Hearts in water, drained and roughly chopped
6-8 slices Mozzarella Cheese
Grated Pecorino Romano Cheese
1 egg
Directions
Preheat oven to 350 degrees
Punch down dough and roll out on floured surface into a rounded rectangle on one edge of the dough, lay down 1 layer of mozzarella (3-4 slices), a thin layer of spinach, liberally top with grated cheese, and add a layer of the chopped artochoke hearts.
Fold the dough over the so the first filling is covered and create a second layer as before.
Fold the dough over again to make a loaf (making sure to seal the edges and place on a baking sheet coated with non-stick spray.
With a knife cut 3 diagonal slits in the top of the dough.
In a bowl combine 1 egg yolk with 2 tablespoons of water and brush the top and sides of the loaf.
Bake for in the middle rack until the top of the loaf is golden brown. (Sorry not really sure of the time..25 minutes maybe)
Let the bread rest for 15 minutes before slicing.
Pizza Dough
Ingredients
1/4 ounce package (2 1/2 teaspoons) active dry yeast
1/2 teaspoon sugar
2 tablespoons olive oil
2 to 2 1/4 cups unbleached all-purpose flour
1/2 teaspoon salt
Directions
In a large bowl proof the yeast with the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy.
Stir in an additional 1/3 cup lukewarm water, oil, 2 cups flour, and salt and blend mixture until it forms a dough.
Knead the dough on a floured surface, incorporating as much of the remaining 1/4 cup flour as necessary to prevent the dough from sticking, for 5 to 10 minutes, or until it is smooth and elastic.
Alternatively, the dough may be made in a food processor.
Proof the yeast as described above and in a food processor combine it with the remaining ingredients.
Process the mixture until it forms a ball, adding more water, 1 teaspoon at a time, if it is too dry, or more flour, 1 tablespoon at a time, if it is too wet, and knead the dough by processing it for 15 seconds.
Put the dough, prepared by either method, in an oiled bowl and turn it to coat it with the oil. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk, and punch it down.
I stink at writing recipes, so I hope it came across okay..