EMERIL LIVE SHOW #EMIA40 Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces. Yield: 8 to 10 servings Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1652g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 594 (23%)|
|Amt Per Serving||% DV|
|Total Fat 66g||88 %|
|Saturated Fat 22.3g||111 %|
|Monounsaturated Fat 23.9g|
|Polyunsanturated Fat 9.4g|
|Cholesterol 2144mg||660 %|
|Sodium 17387.8mg||600 %|
|Potassium 1418mg||37 %|
|Total Carbohydrate 375.6g||110 %|
|Dietary Fiber 14.5g||58 %|
|Sugars, other 361.2g|
|Protein 120.4g||172 %|
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Calories per serving: 2605
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