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The simple dough recipe is as follows:
- 1 cup warm water
- 2 Tbsp olive oil
- 3 cups Bread Flour (I just added 1 Tbsp Vital Wheat Gluten to regular flour, which is the same thing)
- 1 1/2 tsp salt
- 1 1/2 tsp sugar
- 2 1/2 tsp yeast
Add those to your bread machine, according to the manufacturers instructions.
Meanwhile, prepare the filling. You'll also need to pre-heat your pizza stone in the oven at 400 degrees.
Arugula and Mushroom Filling
- 2 Tbsp olive oil
- 1/4 package Gimme Lean, Sausage Style
- 5-6 cremini mushrooms, chopped (about a half cup)
- 3 cloves garlic, minced
- 1/4 tsp each: thyme, oregano and rosemary
- 2 large handfuls of Baby Arugula (I used about half a box of organic)
- 1/4 cup water
- Heat the oil over medium high heat and saute the sausage, breaking it up with the back of a spoon until lightly browned.
- Add the mushrooms, and cook for a few minutes, until the juices come out. Add the garlic and herbs.
- Stir in the baby arugula, a small handful at a time, tossing and turning the ingredients until the arugula wilts. Add water if the pan dries out. Continue to stir and cook for a few minutes more. Turn the heat off and set the filling aside.
Cut about 2/3 of the dough and roll out into a long rectangle. Save the reminder for a small pizza for yourself. The dough will keep in the frig for about a week.
Spread 1/2 cup pizza sauce over the top, then add the filling, leaving about a 1 1/2" border of dough. Top with 1/2 cup shredded cheese. I used some cheddar, a 4 cheese Italian blend, and some sliced Havarti.
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Cut 2" wide slits along the long sides. Fold the short end over the filling, then overlap the side pieces of dough, creating a braid.
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Brush with milk and bake for about 2o minutes. Mine cooked up in about 15, so keep an eye out.
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In other news, this week has been quite a creative week for me. Last weekend, the Earth Day Fest in Shepherdstown was such a success for me, it really got me inspired to work my butt off.
This dress will be my fifth dress just this week. Here's a sneek peak of one that was just finished up today:
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