When it comes to having food for the house, Kyle and I tend to be bad at managing it. Whether our fridge is on the verge of being bare empty or we overstock so much that we lose money from expiration dates, there is never an equal balance. The one thing I do like about closely expired foods is that I can experiment with recipes. The menu two nights ago happened to be curry over rice with miso udon.
We have a new seasonal bread at work: our Sun Dried Tomato Bread. The smell is the aroma of grilled tomatoes and the taste is of that of pizza. When my coworker cut the loaf up a certain way, I knew exactly what I wanted to make out of it.
First, take your Sun Dried Tomato loaf and cut it open to where it flares out. Make sure you don’t cut it all the way.
Next, insert your favorite cheese. I used the rest of my shredded colby jack.
Add in other toppings as you please. I put pepperonis and deli turkey for half of the loaf. I’m not the only on eating this, after all.
Baking became a trial and error for me. What I did was place the whole loaf on a baking sheet and put it in the oven for 10 minutes at 350 degrees. What I think I should do next time was wrap the bottom of the loaf with some aluminum foil and let it sit in the oven for 20 minutes. My first attempt, the cheese didn’t melt all the way.
(The saddest moment when you lose your toppings to the oven..)
At the end of it all, your loaf should look something like that. Toppings all melted in, the bread fresh and warm with a slight crunch crust. The absolute pizza loaf.