Savory Bread and Tiny Visitors

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After enjoying the beach with my family, my sister’s two kids came to stay with me for five days. We’ve starting calling this “aunt camp.” We went to the Durham Museum of Life and Science, Marbles Kid’s Museum, the movies to see Finding Dori, swimming, and Frankie’s Fun Park for mini golf. It was a busy few days, and I also got a summer flu in the midst of it all that made napping and downtime more of a must as well. When we weren’t out seeing the town, the kids loved when I put music videos on and then they would have a dance competition. We ate a lot of cheese sandwiches, Captain Crunch, Gogurts, and ice cream sandwiches. One night, I made homemade pizza and had more leftover dough than I had planned. I decided to make a grown up treat for Rajat and I with the leftover dough.

Jacob and Gracie are such a funny duo with their own distinct personalities. It was interesting to get them together with my other nephew who lives here in NC and watch them all play together. Gracie kept calling Arin “my cousin Arin” every time she referred to him. It was pretty adorable.

I’m calling this recipe “savory bread” because the toppings are really similar to a bread that the Salt Lake City Great Bread Harvest used to make called Savory Loaf. I loved that bread with a fierce passion. No joke. This is more of a vegan pizza/flat bread/foccacia type thing, but the flavors are similar to the savory loaf I used to get. It’s pretty easy to do and keeps well enough. I left mine out after baking to dry out the moisture from the veggies a bit more and then just put it in a sealed bag and left it at room temperature to store it.


Savory Bread

Ingredients:

  • 1/2 or 1/4 a recipe pizza dough (Be sure to use bread flour)
  • 1/4 red onion, thinly sliced
  • one tomato, thinly sliced
  • 5 marinated artichokes, drained and thinly sliced
  • olives, thinly sliced (I used a mix of green and kalamata because that’s what I had on hand)
  • extra virgin olive oil
  • salt and pepper

Directions:

  1. Preheat your oven to 500 F.
  2. In an 12 inch oven safe pan like cast iron, drizzle a tiny bit of olive oil and rub it around with your fingers to get the whole pan lightly coated. Spread your pizza dough out in the prepared pan. Don’t worry if the dough is uneven or there are finger marks or if it is a weird shape or whatever. It all adds to the charm.
  3. Drizzle dough with some olive oil and salt and pepper. Arrange tomatoes and onions around the dough. Top with artichokes and olives. Drizzle with a small amount of olive oil and sprinkle more salt and pepper.
  4. Place the oven safe pan on the stove over medium high heat. Let the bottom of the bread begin to cook. Cook for about 2-4 minutes or until the bottom of the bread begins to have a bit of brown circles forming on the bottom. You can use a spatula to lift the bread and check.
  5. Place the bread in the preheated oven. Cook for about 7-8 minutes or until crust is golden brown. I like to also broil at the end for an addition 2 minutes to get extra color but that is optional.
  6. Remove bread from oven and pan and allow to cool. Cut it and eat! Once the bread is completely cool and has had a chance to sit out for a few hours, you can store in an airtight container on the counter for 2 days, but it is best eaten the same day.
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