I'll be honest. I originally meant for this "cheese bread" to be more pizza-esque, but sometimes recipes just don't turn out as planned. Regardless, I'm happy with how it tastes so why not share it? I suppose if you wanted to make it more like pizza you could add a sauce (I highly recommend the sauce I used in this pizza recipe) and roll the dough to be much thinner. If you like the idea of cheese bread (and really, who doesn't?) then read on!
- 1 3/4 to 2 1/4 cups flour (you'll see why there's a range of measurements here soon)
- 1 packet Fleischmann's pizza yeast (you don't have to wait for the dough to rise with this yeast)
- 1 1/2 teaspoons sugar
- 3/4 teaspoon salt
- 2/3 cup very warm water
- 3 tablespoons olive oil plus more for topping
- 6-8 squash blossoms
- parmesan cheese (about 1/2 a cup)
- mozzarella cheese (about 1 1/2 cups)
- 3-4 garlic cloves, chopped
- salt and pepper
Preheat oven to 425 degrees. Combine 1 cup of the flour, the entire packet of yeast, sugar and salt in a mixing bowl. Add the water and the oil and mix for about a minute.
Slowly add more flour until a soft dough ball is formed. I added about another cup. At this point, I used my dough hook (for the very first time) to knead the dough for a couple of minutes. If you don't have one, go ahead and knead the dough ball for about 4 minutes on a floured surface.
Roll the dough as thin as you like. Mine was about 1/4 inch thick. Transfer it to a greased baking sheet.
Now it's time for the toppings! Wash the squash blossoms and cut them in half.
Grate the parmesan and mozzarella.
Add the chopped garlic to a little olive oil (I used about 2-3 tablespoons).
Spread the olive oil and garlic on top of the dough. Add both cheeses, the blossoms, and then a little more cheese. Sprinkle with salt and pepper.
Bake until golden brown (about 15-20 minutes). Enjoy!