Outdooroven recipe: Charcuterie Bread
- 1 tbsp olive oil
- 2 sprigs of fresh rosemary
- 120g olives
- 70g semi-dried cherry tomatoes
- 600g pizza dough
- 125g mini mozzarella
- 50g spianata romana
- 50g prosciutto crudo
- Light the Outdooroven.
- Grease an oven dish with a little oil and make three balls out of aluminum foil. These will make the pockets in the dough. Brush the balls with oil and place them in the oven dish.
- Halve the rosemary sprigs and distribute them over the baking dish along with the olives and semi-dried tomato.
- Roll the pizza dough over this and gently press the dough so that everything is covered well.
- Place the charcuterie bread in the Outdooroven and bake until the dough is golden brown.
- Meanwhile, marinate the mini mozzarella with 1 tbsp oil from the semi-dried tomatoes.
- Take the charcuterie bread out of the oven and let cool for a while. Turn the charcuterie bread over and remove the aluminum balls. Then let cool again for a moment.
- Fill the holes of the charcuterie bread with the spianata romana, prosciutto crudo and marinated mini mozzarella.