2 Loaves frozen bread dough; 2 tb Fresh dill; chopped
— thawed 4 Zucchini; sliced
1 tb Fresh Thyme; chopped -=OR=- 1/2 Bunch of spinach leaves;
1 ts Dried thyme; — washed and dried
1 md Red onion; chopped 2/3 c Monterey jack cheese;
1 cl Garlic; peeded minced — shredded
3 c Mushrooms; sliced 2/3 c Mozzarella cheese; shredded
Salt & pepper TO TASTE; 8 oz Crab meat; cooked flaked
3 tb Olive oil;
Heat oven to 375 degrees. Combine bread dough and let rise until
doubled. On floured surface, sprinkle dough with thyme and roll out
to a 20″ circle. Transfer to a greased, 10″ springform pan letting
edges drape over the sides. Saute onions, garlic, mushrooms and
seasonings in 2 tablespoons of olive oil until tender, about 5
minutes. Stir in dill and set aside. Saute zucchini in remaining oil
until tender. Layer half mushrooms mixture, half zucchini, half
spinach leaves, half cheeses and half crab meat into the dough-lined
pan; repeat. Bring into dough together over the top, leaving small
vent for steam to escape; brush light with oil or beaten egg. Bake at
in a 375 F~ oven for 50 minutes, until golden brown. Cut into wedges
and serve warm or cook to room temperature. PER SERVING: 479 cal;
12.9g fat; 1,058mg sod;
Yields
10 servings