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For Electric Cooperative Members

This dressed-up take on pizza will feed a crowd. “For the prettiest presentation, I like to use half a yellow and half a red bell pepper,” says Turley. “Served with a big salad, it’s the perfect colorful, festive dinner for company and sure to be a hit with all palates. Just switch up the fillings to suit your tastes.”

2 tablespoons (1/4 stick) butter
1 bell pepper, halved, seeded and thinly sliced
1 medium onion, thinly sliced
2 tablespoons dried basil
1 cup pizza or spaghetti sauce, divided use
12 slices salami
10–12 slices cheddar cheese
10–12 slices provolone or mozzarella cheese
1 can (2.25 ounces) sliced black olives
Parmesan cheese to taste

5 cups flour
2 tablespoons sugar
2 tablespoons yeast
1 teaspoon salt or garlic salt
2 cups hot water (120–130 degrees)
1/4 cup olive oil
1 egg

1. Filling: In a medium skillet over medium heat, melt butter, then sauté bell pepper, onion and basil until soft and lightly browned. Set aside.

2. Dough: In a stand mixer, combine dry ingredients, then slowly add wet ingredients while mixing on low speed. Continue to mix about 5 minutes, adding flour as necessary to keep bowl clean, but dough should still be soft and slightly sticky. Remove dough and cut in half.

3. Preheat oven to 350 degrees. On a greased or parchment-lined cookie sheet, spread out half of dough to form a large rectangle, about 10 by 14 inches.

4. Spread 1/2 cup of sauce down center third of dough. Spread half of pepper and onion mix down center on top of sauce. Layer salami slices over peppers and onions. Layer cheese slices, alternating flavors, down center of salami. Sprinkle with half the olives. Sprinkle generously with Parmesan.

5. Cut 6–8 slits diagonally down each outer third of dough. Alternating sides, lift, twist, cross and pinch dough, forming a long, twisted braid shape that encloses all the filling.

6. Repeat steps 4–5 for the other half of dough, creating a second braid on a second pan.

7. Bake about 15–20 minutes, or until puffy and lightly browned.

Serves 18–20.

October 2019 Recipe Contest