PARMIGIANO "MONKEY BREAD" WITH SOPPRESSATA AND OLIVES
Provided by Geoffrey Zakarian
Categories side-dish
Time 55m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Grease a 12-cup bundt pan with cooking spray.
- Separate the biscuits, cut them in half and roll each piece into a ball.
- Add the dough balls, cheese, soppressata, olive oil, olives, basil, chile flakes and some salt and pepper to a bowl and fold together until everything is fully combined. Put the mixture in the prepared pan.
- Bake until the top is golden brown and the biscuits are fully cooked and risen, about 30 minutes. Allow the bread to rest for 10 minutes before serving (out of the mold or in the mold works).
ITALIAN DELI STYLE FRENCH BREAD PIZZA
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 16 slices
Number Of Ingredients 13
Steps:
- Preheat the oven to 450 degrees F.
- Place the bread halves on a sheet tray. Drizzle the olive oil on each half of the bread, then spread on the marinara sauce evenly. Layer on the sopressata and hard salami by folding and overlapping the slices. Top with the Parmesan and smoked mozzarella.
- Bake until the cheese is bubbling and the meat is very hot, 8 to 10 minutes. (Finish under the broiler if desired.)
- Immediately distribute the olives and peppers evenly. Grate the ricotta salata over the top, then sprinkle on the Pecorino-Romano.
- Sprinkle the chile flakes on top, and top with the fresh basil and a drizzle of olive oil. Cut each half into 8 slices. Serve immediately.
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