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October E VE RYDAY FOOD
one ingredient, three ways
RISE TO THE OCCASION
A slice is nice, but there’s so much more you can do with pizza dough beyond making a cheesy pie. These recipes transform a standard crust—either store-bought or made from scratch—into party-perfect bread, a savory lamb dish, and even dessert. PHOTOGRAPH BY LENNART WEIBULL
Meaty Main
For a Crowd
CHEESY SOPPRESSATA PULL-APART BREAD Shape 1 pound roomtemperature dough into two 11-inch baguettes. Space evenly on a parchment-lined baking sheet. An inch from one end of each, snip a deep, 1½ -inch-wide horizontal pocket with shears. Nestle a slice each of soppressata and mozzarella inside. Repeat cutting and stuffing at 1-inch intervals, stopping 1 inch from other end. Let stand, draped with plastic, in a warm place until they double in size. Bake at 400° until cheese is melted and dough is puffed, about 35 minutes. Serve warm, with spicy honey (we like Bee Local Hot Honey; $12, beelocal.com).
A pair of kitchen shears is the key to making even cuts.
For our favorite homemade pizza-dough recipe, go to marthastewart.com/pizza-dough.
In a skillet, brown 1 pound ground lamb with 1 minced onion, 1 tablespoon tomato paste, and 2 teaspoons each cayenne pepper, ground cumin, and cinnamon. Season with kosher salt. Roll 1 pound room-temperature dough into six 10-by-5-inch ovals. Transfer to baking sheets. Divide filling among ovals. Fold edges over meat; pinch ends together. Let stand, draped with plastic, in a warm place until they double in size. Brush crust with extravirgin olive oil. Bake at 450° until golden, about 18 minutes. Drizzle with more oil; top with diced red onion, fresh mint leaves, and pine nuts; serve.
Sweet Finish
NUTELLA & BANANA POCKETS Roll 1 pound roomtemperature dough into eight 4-inch rounds; transfer to a rimmed baking sheet. Let stand, draped with plastic, in a warm place until they double in size. Lightly brush with beaten egg. Bake at 450° until golden, about 8 minutes. Let cool slightly. Use a knife to slice pita-like pockets; stuff with Nutella and sliced banana and serve.
R EC I PES BY L AU R A R EG E ; FO O D ST Y LI N G BY G R EG LO F TS; PRO P ST Y LI N G BY M EGA N H ED G PE T H
SPICED-LAMB PIE
