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Rinsing the pickled vegetables removes some of the brine, making them a little less salty. Roll each piece of dough a little at a time so it can rest and stretch a lot easier.

Recipe by Southern Living April 2008

Gallery

Credit: Beth Dreiling Hontzas; Styling: Rose Nguyen

Recipe Summary

prep:
20 mins
bake:
24 mins
total:
44 mins
Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Stir together 1 Tbsp. olive oil, pickled vegetables, and next 4 ingredients.

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  • Place dough on a lightly floured surface. Cut dough into 4 equal pieces. Roll each piece into a 7-inch circle.

  • Place 2 dough circles on a lightly greased baking sheet. Spoon vegetable mixture evenly on top of circles, mounding mixture on dough and leaving a 1-inch border. Moisten edges of dough with water, and top with remaining 2 dough circles. Press and crimp edges to seal. Cut small slits on tops to allow steam to escape. Brush with remaining 1 Tbsp. olive oil, and sprinkle with Parmesan cheese.

  • Bake at 425° for 20 to 24 minutes or until golden brown.

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