Maple Cheese & Hot Pepper Jelly Herb Bread Pizza

Fresh Herbs Maple Maple Cheese Pizza Stonewall Kitchen

Thick, baked bread pizza crust with savory fresh herbs, rich maple cheese, and tangy sweet hot pepper jelly. Serves 4.


From Maple Run Emporium:

Stonewall Kitchen Hot Pepper Jelly - 4 ounces

Gold Cup Farms Maple Cheese - 1 cup sliced

Vermont Farmgirl Sweet Cinnamon Quick Bread Mix  (you'll need to add club soda or beer)

Bulk Beef Jerky Maple Turkey Jerky - 1/4 cup chopped


From my garden:

3 - Fat Stalks Purple Asparagus, sliced into 1/4" pieces

1 - Stalk young lovage, chopped coarsely 

6 - Garlic, young bulbs with greens, chopped coarsely

6 - Leaves garlic chives, chopped coarsely

Tarragon Sprigs - about a tablespoon of leaves chopped coarsely


To make the crust, follow the bread mix package directions - stir 12 to 16 ounces room temperature beer or club soda into the mix, and then press the dough into a 9"x12" baking dish. Let  sit in a warm place for 10 minutes. Bake in a 400-degree oven for 20 minutes. 

Wash and chop the herbs, then place in a saute pan with 3 tablespoons Canola Oil and 1/4 cup chopped Turkey Jerky for about five minutes. Remove from heat.

Take the pizza crust out of the oven and top with the fresh herbs, oil, and jerky - spoon the mixture evenly over the bread and press into the dough. Slice the cheese into 1/4" thick slabs and place evenly on top of the herbs. Return the pan to the oven and bake for 25-30 minutes, until the bread is cooked through. It will rise to about 2" high. Finish by placing the pan under the broiler for 5 minutes to melt the cheese.

Remove from oven, slice into 8 large squares and serve hot, topped with a large dollop of Hot Pepper Jelly. Delicious with a glass of wine, a cold beer, or a sparkling water!

Every recipe in "My Kitchen Improvs" blog has ingredients from Maple Run Emporium used in improvisational recipes in my kitchen at home. -Mary