Pizza Loaf
Recipe by Educational Chef Paola Villafane
Demonstrated at Decatur Farmers Market on July 1, 2018
Ingredients
- Market:
- Herb Sourdough Loaf from La Calavera Bakery ($7.00)
- K.I.S.S. Tomato Sauce from Frik and Frak ($12.00)
Basil Cheddar Cheese from Formaggio Cheeses ($9.00)
- Pantry:
- Fresh Basil
- Thyme
Directions
- Turn broiler on low heat.
2. Slice bread loaf horizontally and vertically through the top to create a tear and share style dish. Make sure not to cut through the bottom of the bread to keep it in one piece.
3. Cut cheese into slices that can be wedged in between the bread cuts. Fill a majority of the bread cuts with cheese.
*Note: toothpicks/kebab sticks can help keep the loaf in one piece.
4. Place loaf on pan and broil for at least five minutes, or until cheese is mostly melted.
5. Pour sauce over the loaf, amount is to your discretion, and place back in the oven.
6. Broil for three more minutes.
7. Roughly chop herbs and serve over the top of the pizza loaf.
Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.
