Yield: 1 servings
|2||Loaves frozen white bread dough; thawed, room|
|9 tablespoons||Olive oil|
|½ teaspoon||Ground black pepper|
|2 mediums||Onions; chopped|
|5 larges||Garlic cloves; minced|
|2 larges||Red bell peppers; chopped|
|1 large||Bunch green Swiss chard; ribs removed and|
|; thinly sliced,|
|; leaves thinly|
Place each loaf of bread dough in separate bowl. Add 1 tablespoon oil to each; season each with ¼ teaspoon pepper. Knead each in bowl until oil is well incorporated, about 3 minutes. Let dough rest in bowls 10 minutes.
Oil two 15x10-inch baking sheets. Turn out dough onto floured surface; knead 1 minute. Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough. Transfer each to prepared sheet. Brush each with 1 tablespoon oil. Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.
Meanwhile, preheat oven to 400F. Heat 3 tablespoons oil in heavy large skillet over medium heat. Add onions and garlic; saute 1 minute. Add bell peppers and chard ribs and saute until tender, about 10 minutes. Add chard leaves and stir until just wilted and coated with oil, about 3 minutes.
Season with salt and pepper.
Press dough all over with fingers, forming indentations. Brush each with 1 tablespoon of oil. Spread vegetables over, leaving 1-inch border. Bake until crusts are golden, about 25 minutes. Serve at room temperature.
Makes 2 Cocas (8 Servings).
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 1247 Calories (kcal); 122g Total Fat; (85% calories from fat); 6g Protein; 40g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 6½ Vegetable; 0 Fruit; 24 ½ Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.