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Stuffed Pizza

In November, I blogged about the "5 Minute Bread". In the book, Artisan Bread in Five Minutes a Day, by Jeff Hertzberg and Zoë François (Thomas Dunne Books, 2007), there is a very similar recipe for pizza dough. This dough (which takes no more than five minutes plus resting and baking time) is SO easy! You can make pizza, foccacia, and stuffed breads or calzone.

The recipe is exactly like the bread recipe, EXCEPT, substitute 1/4 c. of the flour with olive oil, and add a T. of sugar. I decided to try a stuffed bread on my first try with it.

I made the dough the day before, and left it sitting in my fridge. Then I took about a third of the dough, spread it into a rectangle on a large cookie sheet (with some cornmeal...I used polenta on the bottom), and covered the dough with 3 oz. of prosciutto.

Then I added a thin layer of fig-pear preserves, and 5 oz. of St. Andre cheese.

I rolled up the dough, with seam side down, formed it into a circle, then cut slits half way through. I brushed the top with olive oil and added some sprigs of rosemary.

Here it is after baking for 30 min. at 400 degrees. (Next time I would line the baking sheet with parchment, as a little jam oozed out.) Makes 8 servings. (6 are now in the freezer!)


Comments (3)

This looks delicious - a great combination of flavours.

Hi, I'm Jeff Hertzberg, one of the co-authors of "Artisan Bread in Five Minutes a Day." Thanks for taking our stuff to another level, the stuffed pizza looks beautiful. If you're interested, join in at our website: www.artisanbreadinfive.com

Jeff Hertzberg

Looks delicious! I want to try this now...

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