Ingredients
| ½ — | of the pizza dough recipe (or 12–16 oz pizza dough) |
| pesto | |
| provolone cheese (~9 slices, ½ lb) | |
| prosciutto (~6 slices, ¼ lb) | |
| ~6 — | pickled banana peppers or jalapeños |
| Also good | |
|---|---|
| ½ — | of the pizza dough recipe |
| pesto or salsa | |
| cheddar cheese | |
| pepperoni | |
| pickled jalapeños | |
Method
Prep
- If the dough is frozen, take it out a few hours ahead of time
- Finely dice the peppers
- Line a baking sheet with aluminum foil to catch leakage
- Add a silicon mat on top
Make the bread
- Preheat oven to 450°F
- Lightly flour your work surface with bread flour
- Roll out the dough to a rectangular shape ~1⁄8″ thick
- Spread a layer of pesto, leaving an ~inch uncovered on all sides
- Add a single layer of cheese
- Add a single layer of meat
- Sprinkle on peppers
- Roll the way that gives you the most length
- Using a bench scraper, cut the dough into 3 long strips (leave attached at one end)
- Turn the cut side up
- Braid the strands together (alternate outside strands go into the middle)
- Form the braided dough into a circle, tucking the doughy ends underneath
- Using the bench scraper, transfer to the baking sheet
- Place anything that fell off back on top
- Bake at 450°F for ~30 minutes, until the bread is brown and looks amazing