Mozzarella-Stuffed Focaccia with
with Olives and Spinach Caesar
There is nothing better than stuffed bread, except for it to be for dinner! Stuffed with stringy cheese, olives and pesto, and served with a fresh spinach Caesar salad.
Produit dans un établissement qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
340 g
Pâte à pizza
(Contient: Blé Peut contenir : Moutarde, Sésame, Sulfites, Orge, Oeuf, Lait, Soya)
100 g
Bocconcinis
(Contient: Lait)
30 g
Olives mélangées
(Peut contenir : Sulfites, Oeuf, Lait, Blé, Poisson, Noix)
¼ tasse(s)
Pesto au basilic
(Contient: Lait Peut contenir : Sulfites, Soya)
½ tasse(s)
Parmesan, râpé grossièrement
(Contient: Lait)
2 cs
Vinaigrette César
(Contient: Lait, Anchois, Oeuf, Moutarde Peut contenir : Sésame, Sulfites, Soya, Blé, Crustacés, Gluten)
56 g
Jeunes épinards
½ pièce(s)
Citron
Pas inclus dans votre livraison
2 cs
Huile*
0.13 cc
Sel*
0.13 cc
Poivre*
Ustensiles
Instructions
- Grease an 8x8-inch baking dish (NOTE: For 4 servings, use a 9x13-inch baking dish.) with 1 tbsp (2 tbsp) oil.
- Divide the dough into 2 equal portions.
- Place on portion of dough in the baking dish. Using your fingers, stretch and push dough towards the sides to completely cover the bottom of the dish.
- Set aside and let dough rest, 2-3 min.
- Drain olives, then pat dry with paper towels. Roughly chop olives.
- Tear bocconcini in half, then pat dry with paper towels.
- To a medium bowl, add bocconcini, pesto and olives. Season with salt, then toss to combine. Set aside.
- To a large bowl, juice half the lemon (whole lemon for 4 portions). Set aside.
- Dollop over pesto-bocconcini mixture over dough in baking dish.
- Spread to an even layer.
- Stretch remaining portion of dough to the same size as the baking sheet.
- Lay over pesto-bocconcini. Press sides down to seal dough with bottom layer.
- Brush top of focaccia with 1 tbsp (2 tbsp) oil (TIP: if you have olive oil, now's the time to use it!)
- Sprinkle half the Parmesan over top. Season with salt.
- Bake focaccia in the middle of the oven until golden-brown and cooked through, 14-16 min.
- Meanwhile, add Caesar dressing to the bowl with lemon juice, then whisk to combine.
- Add spinach and remaining Parmesan cheese. Season with pepper, then toss to coat.
- Allow focaccia to cool for 8-10 min. (TIP: This will help the cheese stay in place when cut!)
- Remove focaccia from baking dish, then slice into 4 equal pieces (8 for 4 ppl).
- Divide focaccia and salad between plates.
