Prep Time
1 Hour 15 Mins
Cook Time
40 Mins
Yield
Serves 16

Keep it simple by preparing just about everything ahead of time.

How to Make It

Step 1

Cover a large (12-by-18-by-2-inch) baking pan with parchment; dust lightly with cornmeal. On a floured surface, combine dough and form a long, curvy snake shape; place on pan. Push two olives into head for eyes. Cut V-shaped scales down back. Brush dough with oil. Cover with plastic wrap and let rise until doubled in size, about 1 hour. Preheat oven to 350°F. Bake until crust is golden, 30 to 40 minutes. Cool in pan on rack.

Step 2

Remove roasted peppers from jars and set aside. Add olive oil to oil from peppers to make 1 cup. Combine oil, celery, olives, capers and red pepper flakes in a small bowl.

Step 3

Slice loaf horizontally. Place bottom half on tray; arrange arugula leaves on it. Layer on prosciutto and mozzarella, top with roasted red peppers. Spoon on olive relish and replace top.

Step 4

Cut a forked tongue shape from red pepper and place at head.

Ratings & Reviews