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