I had a loaf’s worth of olive oil dough left in my dough bucket, and I had about 1/2 a jar of pasta sauce left…
You may recall that I recently created a vegan version of my favorite pizza with pineapple, olive oil dough, and pasta sauce… not really knowing what to call it, my ‘taste-tester’ suggested ‘Pineapple Yummy Bread’. You may also recall from that same post that my other favorite pizza was an olive mix… so that’s what I’m going to show you on this post… I took pictures throughout the process this time… so I hope you will try this one yourself, using the filling of your choice. 🙂
My ‘taste-tester’ loves olives, so he especially loved this ‘yummy bread’, he gave this dish a rating of ‘mouth-full eyes-wide grinning amazing!’ 😉 It’s times like these when I like to ask… ‘so, do you miss the cheese?’… and I get a ‘heck no!’…
Olive Yummy Bread
by the auspicious squirrel
olive oil dough (or pizza dough) (I used the recipe from ABin5)
pasta sauce for dipping (I used Amy’s)
green olives, sliced
kalamata olives, sliced
pickled bell peppers, chopped
mild banana pepper rings, chopped
roasted red peppers, chopped (I didn’t have any but would have added them if I did 🙂 )
- Roll out dough in a circular shape about 1/2 to 1/4 inch thick.
- Scatter filling about.
- Roll up dough into a large cigar-like shape and pinch edge to rest of dough to seal.
- Dust with more flour to prevent sticking to hands during transfer, and from sticking to pizza stone.
- Let rise 30min. (*Side note: I didn’t need to rise the pineapple bread because the dough had just been made and risen (i.e. it had not been in the refrigerator yet) )
- Preheat oven to 450°F.
- Put some cornmeal on a pizza peal (or cookie sheet w/out edges) and transfer the dough log onto the cornmeal.
- Cut slits into the dough log about 1/4 inch deep.
- Slide dough log onto hot pizza stone in the oven. (*Side note: the ability to slide is important… if it doesn’t slide now, it will probably stick to the pizza stone… take a moment to add more cornmeal to the bottom until the dough slides around.)
- Bake 35 minutes, until golden brown. (*Side note: as you can see the slight curve disappeared as the dough started to rise… the dough log also becomes lighter in weight as it cooks)
- Remove from oven using pizza peal (or edge-less cookie sheet).
- Slice into rounds.
- Serve with warmed pasta sauce and salad.
My simple salad here consists of Boston lettuce, carrots, cashews and goddess dressing.