ROSEMARY SKILLET BREAD

By ldelmas

Ingredients

• Bread:
• 4 Tbsp olive oil
• 2 tsp garlic, chopped
• 3 Tbsp rosemary, chopped
• 2 (1 lb) pizza dough balls
• 1/2 tsp kosher salt
• 1/2 tsp pepper
• 2 tsp Parmesan, grated
• Chutney:
• 1/8 cup olive oil
• 2 cups cauliflower florets
• 4 shallots, peeled and cut in half lengthwise
• 1/4 cup butternut squash, diced into 1/4" pieces
• 8 cloves garlic, cut in half lengthwise
• 1 Tbsp fresh thyme leaves
• 1/3 cup dried cherries
• 1/3 cup dried apricots, small dice
• 1 Tbsp pine nuts
• 4 Tbsp light brown sugar
• 1/4 cup apple cider vinegar
• 1 tsp salt
• 1/2 tsp pepper
• 1-1/2 Tbsp fresh parsley, chopped

Details

Adapted from qvc.com

Preparation

Step 1

Preparation:

Preheat the oven to 400°F.


To prepare the bread, start by placing a 12" x 14" cast-iron grill pan or skillet over low heat on your stove.

Mix together the oil, garlic, and rosemary in a mixing bowl. Set aside.

On a lightly floured surface, place the dough balls on top of each other. Gently knead them together to form 1 dough ball. Begin flattening the dough and stretching it into the shape of your cast-iron grill pan or skillet. Try not to press down in the center of the dough until almost finished, so as not to stretch the center too thin.

When stretched to match the size of your cast-iron grill pan or skillet, spray the inside of it with nonstick spray. Turn the heat up to medium. Place the dough into the cast-iron grill pan or skillet. When the bottom of the crust has lightly browned, remove from the heat. Spread the rosemary mixture over the top of the dough. Sprinkle the salt, pepper, and Parmesan overtop as well. Keep in a warm spot (on your stovetop) for about 20 minutes to allow the dough to rise.

Poke your fingers into the dough, about every inch, only going halfway down into the dough. Place into the oven and bake for about 20–30 minutes, until the top is golden brown.

To prepare the chutney, add the oil to a small Dutch oven or heavy-bottomed pan over medium-high heat (do this while the bread is baking). When hot, add the cauliflower florets and shallots and brown lightly. Put in the squash and garlic, also letting them brown lightly. Stir in the thyme, cherries, apricots, and pine nuts, followed by the sugar, vinegar, salt, and pepper. Reduce the heat to medium and let simmer for about 5–6 minutes, until the cauliflower has softened but isn't mushy. Stir in the chopped parsley.

To serve, remove the bread from the cast-iron grill pan or skillet and cut into squares or wedges, then place back into the cast-iron grill pan or skillet. Serve the chutney in a small bowl nearby for spooning on the bread.