Category : Bread
Author : t7
Hits : 2944
Date : 17/12/2002
1 (10-oz.) can of Refrigerated All Ready Pizza Dough4 1/2 teaspoons olive oil2 teaspoons dried herbes de Provence* 5 to 6 oil-packed sun-dried tomatoes, drained, chopped1/3 cup chevre (goat) cheese, softened 2 eggs Dash pepper Fresh thyme or rosemary sprigs, if desired
Heat oven to 400 F. Spray 13x9-inch pan with nonstick cooking spray. Unroll dough; place in sprayed pan. Starting at center, press out dough with hands. With fingers, make indentations over surface of dough. Brush with 3 teaspoons of the oil. Sprinkle with 1 teaspoon of the herbes de Provence; top with sun-dried tomatoes. In medium bowl, combine cheese, eggs, remaining 1 1/2 teaspoons oil and remaining 1 teaspoon herbes de Provence; with wire whisk mix well. Pour evenly over tomatoes; carefully spread. Bake at 400 F. for 15 to 20 minutes or until edges are golden brown. Remove from oven; sprinkle with pepper. If necessary, loosen sides of bread from pan. Cut into squares. Arrange on serving platter. Garnish with thyme sprigs and cherry tomatoes. * To substitute for herbes de Provence, mix together 1/2 teaspoon each dried thyme, marjoram, rosemary and basil leaves. Serves 20 portions.
Broccoli is available year-round from California, and available from Washington from June through October.
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