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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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I found this recipe in an old Cooking Light magazine. I haven't made it yet but it does sound good. The serving size allows for two slices per person. Ingredients:
1 lb pizza dough |
1/2 cup (2 oz) shredded provolone cheese |
2 tbsp grated fresh parmesan cheese |
1/4 tsp dried oregano |
1/8 tsp crushed red pepper flakes |
1 tbsp yellow cornmeal |
1 tsp extra virgin olive oil |
Directions:
1. Roll dough into a 12x8-inch rectangle.
2. Combine cheeses, oregano, and red pepper and sprinkle over dough, leaving a 1/2 inch border.
3. Beginning with a long side, roll up jelly-roll fashion, pressing firmly to eliminate air pockets.
4. Pinch seam and ends to seal.
5. Place roll, seam side down, on a baking sheet sprinkled with cornmeal.
6. Cut slits in top of dough using a sharp knife.
7. Cover and let rise in a warm place for 40 minutes or until doubled in size.
8. Preheat oven to 450 degrees.
9. Brush loaf with extra virgin olive oil and bake for 20 minutes or until loaf sounds hollow when tapped.
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