Scampi Con Due Pane

By Joelene

Ingredients

• For the bread dough
• 2 2 2 packets dry active yeast
• 2 2 2 tablespoons sugar
• 2 2 2 cups warm water
• 4 4 4 cups bread flour
• 2 2 2 tablespoons salt
• 1 1 1 tablespoon olive oil
• 16 16 16 ounces (4 cups) shredded mozzarella cheese

Preparation

Step 1

Green-chile bread topping

6 poblano peppers
4 Hatch New Mexican green chiles
2 jalapeño peppers (for a hotter mixture, use more, and/or 2 serrano chiles)
3/4 cup canola oil
1 tablespoon extra-virgin olive oil
1 pinch salt

Preheat grill to medium-high. Wash and dry peppers, and brush on all sides with canola oil. Grill until blackened on all sides. Place peppers in a paper bag and seal the top. After 20 minutes, take peppers out and remove seeds and skin. (It is easier to do this under running water.) Place the peppers in a food processor with the olive oil and salt and grind to desired consistency. (You can also chop the peppers by hand, then mix them with the olive oil and salt.)

Pizza sauce bread topping

2 tablespoons extra-virgin olive oil
1/2 sweet onion, diced
21/2 cloves garlic, chopped
1 small cans (about 6 ounces) tomato paste
3 cups cold water
1 large cans (about 25 ounces) San Marzano tomatoes
1 cup fresh basil, chopped
1 large dried bay leaf
2 tablespoons fresh oregano sprigs
2 tablespoons salt, or to taste
2 tablespoons sugar, or to taste

Heat oil in a pot and saute the diced onion until translucent. Add garlic and saute for another minute or two. (Do not let the garlic brown.) Add the tomato paste and mix well, stirring continually so that the paste does not burn. Add water and stir until the tomato paste has fully incorporated. Add tomatoes, basil, bay leaf, oregano, salt and sugar. Bring sauce to a boil, then remove from heat. Allow sauce to cool completely in the refrigerator. Remove oregano and bay leaf before spreading sauce on bread dough. (Makes enough sauce for at least two pizzas or pizza breads.)