So the annual vacation starts this week
Needed to whip up something quick for dinner before takeing Paul Burketo SFO. Repurposed toasted chicked was the perfect base for a quick Tomato, Broccoli Chicken & Cheese Bread. Now that you can get the dough in bags as most of the major store (instead of convincing the local pizza shop to sell you the dough or marketing it yourself) making these breads are super easy to whip up. The big secret to getting the a good brown crust is super hot oven 450 degrees or more for 20 minutes then reduce to 350 for 10-15 min more. So while the bred was in, it was time to finish the “haircut” the bamboo got a few days earlier. The need to trim them really is because of the shedding of leaves. They tend to clog the hot tubs ya know.
Roasted Chicken, Broccoli and Cheese Bread
This is a super adaptable and quick meat stuffed bread made with store bought pizza dough and a great way to use up leftovers.
- 1 bag Store bought pizza dough (use the one in the bag (or make you own dough))
- 2 cups Chopped protein – this case I used roasted chicken
- 2 cups shredded cheese (your choice – reserve 1/4 cup for topping)
- 2 tbsp grated part cheese
- Olive Oil
- 1 cup chopped raw broccoli (Or other vegetables)
- 1 tsp red pepper flakes
- Salt & Pepper
- Take out the dough and let it come to room temperature and rise (about 2 hours)
- Turn the over on to 450 degrees. If you have a pizza stone – put it in now in the lower middle rack
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On your counter – place a sheet of aluminum foil. drizzle some olive oil on it and spread the dough out into a rectangle – depending on the size of the dough – will determine how thin and large you can press it out.
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Drizzle more olive oil on the dough, sprinkle with what ever herbs or seasonings you have handy on it. Spread the chicken, broccoli and cheeses on the top half. But leave an inch at the top.
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Pat the mixture into the dough gently. Gently role the lower half up on to the top half (think calzone). Then dab some oil on your fingers and use as glue to seem the edges.
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Then grabbing both ends of the foil, use it as a guide to role the bread into the “log” shape.
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Cooking you can either – place it on the pizza stone as is (or with out the foil) But I tend to keep the foil on as it makes for easier clean up if the bread leaks.
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Sprinkle the bread with the remaining cheese (add some more grated cheese if you like) and place in the oven. Cook for 20 mins at 450, then reduce heat to 350 and cook until done. Apron 15 – 20 min more.
To improve the outer crust – toss in a few ice cubes on the bottom of the oven to create some steam as you shut the oven.
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Remove from the oven and place on a rack for 5 min – then peel away from the foil. Wait 10 min and cut.