Two-Cheese Oregano Bread

Ingredients

• All-purpose Pizza Dough
• 1/2 cup (2 ounces) shredded provolone cheese
• 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
• 1/4 teaspoon dried oregano
• 1/8 teaspoon crushed red pepper
• 1 tablespoon yellow cornmeal
• 1 teaspoon extra-virgin olive oil

Preparation

1. Roll prepared dough into a 12 x 8-inch rectangle. Combine cheeses, oregano, and red pepper; sprinkle over dough, leaving a 1/2-inch border. Beginning with a long side, roll up jelly-roll fashion, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, on a baking sheet sprinkled with cornmeal. Cut slits in top of dough using a sharp knife. Cover and let rise in a warm place 40 minutes or until doubled in size.
2. Preheat oven to 450°.
3. Brush loaf with oil. Bake at 450° for 20 minutes or until loaf sounds hollow when tapped.