Dough See Dough

Time to make the dough? Nuts!

Like any good cook, you've tried Mark Bittman's incredible no-knead bread. Actually, as the scale would attest, you've tried a little too much of it. But sometimes, you need a recipe that's even quicker than that. If that sounds like a pie-in-the-sky dream, now you're thinking.

Times like these call for Portland Pie Company's frozen pizza dough. You can find it at Hannaford, and while it makes a mean crust, it makes an even meaner faux-caccia. Especially when you top it with coarse sea salt and finely sliced red onions or fresh rosemary.

Here's the "recipe," which we completely stole from our friend Annie: Let the dough warm to room temperature. Put a ton of olive oil on a baking sheet (if it seems like too much, you're on the right track). Stretch the dough into a shape that resembles a loaf of focaccia. Slather the dough with olive oil. Set the oven to 450 degrees F. Add any toppings you desire. Let the dough rise while oven is preheating. Bake 12-15 minutes, until golden brown.

Have this recipe on hand, and you'll be rolling in the dough.


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