STUFFED MUSHROOM AND SPINACH PIZZA BREAD
 
 
Ingredients
For the filling:
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 8-10 garlic cloves, minced (clearly I love the taste of garlic)
  • 1 medium sized onion, finely chopped
  • 1 package mushroom, sliced
  • 4 ounces (or ½ package) cream cheese
  • ½ cup cheddar cheese (you could also use mozzarella, if that's what you have)
  • 1 cup spinach, washed and coarsely chopped
  • 1 tsp dried oregano
  • 1 tsp chilli flakes
For the pizza dough:
  • 2¼ tsp active dry yeast
  • 1 tsp white sugar
  • 1 cup warm water, add more or less to make sure the flour is sufficiently hydrated
  • 2½ cups bread flour ( you can substitute ½ to 1 cup bread flour with whole wheat flour)
  • 2 tbsp olive oil
  • 1 tsp salt
Instructions
For the pizza dough:
  1. In ¼ cup warm water, dissolve the yeast with the sugar and let sit for 5-10 minutes till frothy.
  2. In a bowl, add the flour, mix in the salt and pour in the activated yeast and rest of the water and olive oil.
  3. Knead the dough for 10 minutes either in the bowl of a stand mixer attached with the hook attachment or with hand. When I use my hands to knead the dough I use a stretch and fold motion. It helps activate the gluten.
  4. Once kneaded into a smooth pliable dough, let the dough rest covered for an hour or so in a warm place, until double in size. Make the filling while the dough is rising.
For the filling:
  1. In a pan, heat the oil and butter. Add the garlic and let sizzle till golden. Add in the onions, and a little salt and fry till onions are translucent.
  2. Add the mushrooms and cook for 4-5 minutes, till mushrooms are dry. Add in the chopped spinach and cook till dry. Season with salt, pepper and add the oregano and chilli flakes. Remove from flame.
  3. In a bowl beat the cream cheese and add it to the mushroom, spinach mixture. Mix well, add in cheese and let cool.
Stuffing:
  1. Once the dough has doubled in size, remove and punch it down. Divide the dough in half and let rest covered 5 minutes.
  2. Take one half and on a slightly floured surface, roll the dough into an oval shape.
  3. Place half of the filling in the center of rolled dough, leave space around it for braiding.
  4. Using a knife, make inclined cuts of about an inch wide, making sure there is an equal number of cuts on each side.
  5. To braid, fold the bottom and top of the dough towards filling and begin folding the strips over the filling, lapping them alternately. Finish the folding and transfer the loaf into the prepared baking tray.
  6. Repeat the procedure for the other loaf.
  7. Cover the tray using cling wrap and let rest in a warm place for 1 hour or till double in size.
  8. Preheat oven to 350 F.
  9. Once the shaped dough is double in size, bake for about 25 minutes, till the top is golden and the bread sounds hollow when tapped.
  10. Remove the loaves from the oven and let cool on cooling rack. Slice and serve. And enjoy!
Recipe by The Novice Housewife at https://novicehousewife.com/2015/01/02/stuffed-mushroom-spinach-pizza-bread/