Ingredients
- 2 teaspoons yeast
- 1 1/2 cups warm water
- 3 1/3 cups all-purpose flour
- 2 teaspoons kosher salt
- 1 tablespoons sugar
- 1 tablespoon canola or olive oil
- 1 large boneless chicken breast
- 1/2 teaspoon garlic salt
- 1/2 teaspoon oregano
- 1/4 teaspoon red pepper
- 1 cup spinach, chopped
- 2 tablespoons finely chopped fresh basil
- 1/4 cup chopped soft sun-dried tomatoes
- 1/2 cup parmesan
- 2 cups mozzarella & provolone, shredded
- 1 tablespoon butter, melted
- 1 jar Alfredo sauce for dipping
Instructions
- Using a sharp knife, chop chicken into small pieces. Season with garlic salt, oregano, and red pepper.
- In a 10-inch skillet, heat oil over medium-high heat. Sauté chicken, until no longer pink, 5-6 minutes. Keep a close eye on these and stir them occasionally using a wooden spatula to prevent burning. Set finished pieces aside on a plate.
- In a large bowl, sprinkle yeast over warm water in a bowl. Let it sit for 3 minutes until foamy, then add in flour, salt, and sugar. Using a wooden spoon, mix just until it comes together. Add in chicken, spinach, basil, tomatoes, and parmesan and combine well. If the dough is too tacky, dust with a little extra flour. Cover with a towel and let rise for about 1 hour on counter, then another hour in the refrigerator.
- Remove dough from refrigerator. Flour parchment lined counter or table and roll dough out into 11×17” rectangle. Sprinkle cheese over top. Fold all four sides in towards the center, sealing sides so cheese is not exposed. Let rest while you preheat oven to 450 degrees.
- Place loaf on a pizza stone or lined baking sheet, and bake for 25 to 30* minutes (*loosely cover with foil after 15 minutes if bread is getting dark), until golden brown. 3 minutes before removing from oven, lightly brush the top with melted butter and let it finish baking. Let rest on a wire rack to cool slightly before slicing.
- Serve with warm Alfredo sauce for dipping.
Notes
To pack for lunch, wrap slices in foil and lightly toast in oven before putting it in a lunchbox. Include a small container of alfredo sauce for dipping.