| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Swiss | May 1995 | 1 | servings | |
INGREDIENTS
| 2 | Loaves frozen white bread dough; thawed, room | |
| ; temperature | ||
| ; (1-pound) | ||
| 9 | tb | Olive oil |
| 1/2 | ts | Ground black pepper |
| 2 | md | Onions; chopped |
| 5 | lg | Garlic cloves; minced |
| 2 | lg | Red bell peppers; chopped |
| 1 | lg | Bunch green Swiss chard; ribs removed and |
| ; thinly sliced, | ||
| ; leaves thinly | ||
| ; sliced |
INSTRUCTIONS
Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes. Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes. Meanwhile, preheat oven to 400F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; saute 1 minute. Add bell peppers and chard ribs and saute until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes. Season with salt and pepper. Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature. Makes 2 Cocas (8 Servings). Bon Appetit May 1995 Converted by MC_Buster. Per serving: 1247 Calories (kcal); 122g Total Fat; (85% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6 1/2 Vegetable; 0 Fruit; 24 1/2 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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