Pizza Loaf

from Great American Home Baking

Prep: 45 minutes
Makes 8 servings

1 pkg. active dry yeast
1 tsp. granulated sugar
1 1/2 cups warm water
3 tbsp. olive oil
2 tsp. salt
4 cups flour

Filling and Garnish:

1/3 cup prepared pizza sauce
3/4 cup grated parmesan cheese
2/3 cup shredded mozzarella cheese (2 2/3 oz.)
1/4 cup chopped, pitted black olives
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 tsp. red pepper flakes

IN a large bowl, dissolve yeast and sugar in warm water. Let stand until foamy, 5-10 minutes.

STIR oil and salt into yeast mixture.

USING a heavy-duty electric mixer with paddle attachment on low speed, beat flour into yeast mixture, 1/2 cup at a time, until a soft dough forms.

ON a floured surface, knead dough until smooth and elastic, 5-10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.

GREASE a 9-inch tube pan. Punch down dough. Cover again; let rest for 5 minutes.

ON a floured surface, using a floured rolling pin, roll dough into a 15 x 10 inch rectangle. Spread sauce over dough to within 1 inch of edges. Sprinkle with parmesan chees, mozzarella cheese, olives, basil and oregano.

STARTING with a long side, roll up dough tightly, jelly-roll style; pinch edges to seal. Place dough in prepared pan with seam toward center. Pinch ends to seal. Cover again; let rise in a warm place until doubled, 1 1/2 hours.

PREHEAT oven to 400 degrees. Bake loaf for 20 minutes. Reduce oven temperature to 350. Bake loaf until top is brown and sounds hollow when tapped, 35 to 40 minutes more. Transfer pan to a wire rack to cool for 10 minutes. Turn loaf out onto rack. Sprinkle with red pepper flakes.