>
– but without a doubt one of the tastiest dishes of the day 🙂
>
Serrano-Ham And Brie-Cheese Bread
>
Today I set out to prepare a pizza for dinner, the way I love it with very little cheese and just a bit of tomato. Then I came across this jamon serrano and brie cheese in my fridge and I thought, maybe a calzone? But I am not really a fan of the texture of a calzone, so I tried something new by mixing all the garnish into the dough before rolling it out. The result was THE BEST ….. whatever it was – Pizza? Bread? Pie? or whatever name one deems most appropriate (bread, probably?) for this sexy little thing.
At first, when I started to fold the garnish into the dough, it did not look and feel as if it would come together and I thought I just screwed it up – I should really have put it between two layers of dough (calzone style).
But after a bit of a push, it worked out just fine and although the final product would not win a beauty contest (this can easily be improved), the texture and taste were absolutely first-rate. Definitely a new standard in my ever-increasing repertoire of quirky dishes 🙂
>
Bon Appétit ! Life is Good !
>
>
Click here for more Pizza on ChefsOpinion
>
Click here for Lahmacun and Shrimp & Sardines Pie on ChefsOpinion
>
Pizza Dough Recipe:
Ingredients :
A/P flour, 2 cups (plus more for kneading)
Water, 3/4 cup, warm
Active dry yeast, 1 envelope
Sugar, 1 teaspoon
Olive oil, 3 table spoon
Kosher salt,
Method :
Pour water into small bowl, mix into the yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared a bowl; turn dough in the bowl to coat with oil. Cover bowl with a moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
>
>
Serrano-Ham And Brie-Cheese Bread
>
Serrano-Ham And Brie-Cheese Bread
>
Serrano-Ham And Brie-Cheese Bread
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>
-
- 1 lb pizza dough, 4 oz very finely sliced jamon serrano, fresh basil chiffonade, a handful of grape tomatoes, 10 oz diced brie cheese, 4 stalk sliced scallions, 1/2 tsp dried oregano
-
- mix all ingredients on a flour-dusted board until well incorporated
-
- roll dough into a oblong shape, as thick as you prefer, place on a hot, oiled rack
-
- brush generously with olive oil, bake at 430F until almost cooked through, about 12 minutes (depending on the thickness you chose), remove from oven
-
- brush with garlic paste, sprinkle with 1/2 cup grated parmigiano reggiano and 3 stalks sliced scallions, return to 430F oven until cooked through, about 5 minutes; serve with greens in balsamic vinaigrette; serves ??? (up to you, Bella and I ate the whole thing in one sitting))
-
- Serrano-Ham And Brie-Cheese Bread
-
- Serrano-Ham And Brie-Cheese Bread
-
- Serrano-Ham And Brie-Cheese Bread
-
- Serrano-Ham And Brie-Cheese Bread
-
- Serrano-Ham And Brie-Cheese Bread
>
>
>
>
ChefsOpinion 
It must be the cold weather, but just today I made focaccia bread with onions and garlic. All I needed was to throw on a few more ingredients and we would have been on the same wavelength today.
LikeLiked by 1 person
Anneli,
Sometimes just a good bread and a small salad will do the trick 🙂
Bon Appétit ! Life is Good !
LikeLiked by 1 person
Yes, it sure is!
LikeLiked by 1 person
An odd recipe for sure, but with those ingredients it probably tastes great all the same 🙂
LikeLiked by 1 person
It sure does, Stefan 🙂
LikeLiked by 1 person