Majorcan
Serves: 6
Iva Padberg
1 January 1970
Based on User reviews:
57
Spice
55
Sweetness
38
Sourness
42
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
9 tbsps
Olive Oil1 tsp
Ground Black Pepper2 medium
Onion (chopped)5 large
Garlic Cloves (minced)2 large
Red Bell Pepper (chopped)Directions:
1
Place each loaf of bread dough in separate bowl
2
Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper
3
Knead each in bowl until oil is well incorporated, about 3 minutes
4
Let dough rest in bowls 10 minutes
5
Oil two 15x10-inch baking sheets
6
Turn out dough onto floured surface; knead 1 minute
7
Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough
8
Transfer each to prepared sheet
9
Brush each with 1 tablespoon oil
10
Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes
11
Meanwhile, preheat oven to 400°F
12
Heat 3 tablespoons oil in heavy large skillet over medium heat
13
Add onions and garlic; sauté 1 minute
14
Add bell peppers and chard ribs and sauté until tender, about 10 minutes
15
Add chard leaves and stir until just wilted and coated with oil, about 3 minutes
16
Season with salt and pepper
17
Press dough all over with fingers, forming indentations
18
Brush each with 1 tablespoon of oil
19
Spread vegetables over, leaving 1-inch border
20
Bake until crusts are golden, about 25 minutes
21
Serve at room temperature
22
Place each loaf of bread dough in separate bowl
23
Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper
24
Knead each in bowl until oil is well incorporated, about 3 minutes
25
Let dough rest in bowls 10 minutes
26
Oil two 15x10-inch baking sheets
27
Turn out dough onto floured surface; knead 1 minute
28
Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough
29
Transfer each to prepared sheet
30
Brush each with 1 tablespoon oil
31
Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes
32
Meanwhile, preheat oven to 400°F
33
Heat 3 tablespoons oil in heavy large skillet over medium heat
34
Add onions and garlic; sauté 1 minute
35
Add bell peppers and chard ribs and sauté until tender, about 10 minutes
36
Add chard leaves and stir until just wilted and coated with oil, about 3 minutes
37
Season with salt and pepper
38
Press dough all over with fingers, forming indentations
39
Brush each with 1 tablespoon of oil
40
Spread vegetables over, leaving 1-inch border
41
Bake until crusts are golden, about 25 minutes
42
Serve at room temperature