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Instructions |
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Preheat your oven to 400 degrees F and line a
baking sheet with aluminum foil. Coat the foil
generously with cooking spray.
Combine in your food processor's bowl-
1/2 cup pitted kalamata or black olives
8-10 sun-dried tomato halves, packed in oil
1 Tbsp. oil from the sun-dried tomato jar
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Pulse until the mixture forms a rough paste.
Lightly flour a flat working surface and a rolling
pin. Roll 1 pound of pizza dough into a 14x10-inch
rectangle. Spread the olive-tomato mixture onto
the dough, leaving a 1-inch border around the
edges.
Top with 12-15 slices of overlapping provolone
cheese.
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Top this with a 10-oz. box of frozen spinach that
has been thawed and squeezed (to drain water) and
a 12-oz. jar of roasted red peppers that have been
drained, patted dry and cut into strips. Make sure
the pepper strips run parallel to the longest side
of the rectangle.
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Fold 1 inch of dough over the filling on the short
sides of the rectangle. Then fold the long sides
over and pinch the dough together at the corners.
Roll the dough, starting at one of the long ends,
as tightly as possible.
Bake for 30 minutes in the preheated oven, or
until the bread is golden and sounds hollow when
it is tapped.
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Originally Submitted
6/10/2011
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