THE NEW SANDWICH
Think of this as a savory strudel, that's not a strudel but a bread, that's not really a bread but a pizza that becomes a sandwich, or something close to one. Excuse the play on words, I couldn't find a better way to say it.
Go get that cheese you've tucked away in the fridge. Some of those preserved artichokes laying at the bottom of a half empty jar, or the sun dried tomatoes you bought and forgot all about, a few olives, ham, prosciutto, a scrambled egg maybe? Make a quick pesto with some parsley and walnuts, when basil and pine nuts are not handy. Here, you can use just about everything or anything you have hanging around the fridge and in your pantry. This kind of pizza, if pizza I may say, is rolled like a strudel and eaten like a sandwich, it's practical, easy, you don't even need a fork and knife.
The ideal eating method, for women: put on your favorite movie, find a spot on the couch, pull up your feet, and bite into a slice or two. Ocean's Eleven is the film I recommend. Brad Pitt, George Clooney, Matt Damon and Andy Garcia will take up most of your visual concentration, you need something to unconsciously bite into that equally satisfies your visual appetite.
The ideal eating method, for men: adapt :)
Once the bread dough is ready (click here for the recipe) and your filling is decided, the rest is easy. Use your hands to expand and stretch the dough to a rectangular shape, large enough to contain its filling. Stack the filling along the center, then fold the two extreme ends inwards to partially cover the filling. Now, fold the horizontal end of the dough, closest to you, over the top. Flip the opposite end to cover once again. Delicately stretch the dough and tuck it under the loaf. If the dough should rip, repair the hole by pinching the dough back to shape. This will seal the dough and prevent the filling to spill as it bakes.
NOTE: do not use wet ingredients, such as a fresh milky mozzarella, or fresh tomatoes. They'll make the dough soggy.
The filling I used: smoked cacio cavallo cheese, evo preserved artichokes, prosciutto and a ready made parsley and walnut pesto.
The day after: place a slice on a preheated non stick pan. Allow the filling to warm up so that the cheese melts once again, flip the slice on the other side and give it enough time to warm through.
Bake the loaf in a preheated oven at 220 ºC, after 20 minutes reduce the heat to 200 ºC for a further 30/40 minutes until bread is golden, crisp and brown.