Cheese Stuffed Chicken Spinach Pizza Bread
Savory yeast bread studded with seasoned chicken, fresh spinach, sun-dried tomatoes, and a blend of mozzarella, provolone, and parmesan cheese. The dough rises twice for depth of flavor, then gets rolled, filled, folded into a rustic package, and baked until golden. Serve warm with Alfredo sauce for dipping.
Ingredients
- 2 teaspoons yeast
- 1 ½ cups warm water
- 3 ⅓ cups all-purpose flourbread flour1:1glutenstructure
higher protein yields chewier crumb
- 2 teaspoons kosher salt
- 1 tablespoons sugar
- 1 tablespoon canola or olive oilbutter1:1adds dairy
changes flavor profile to richer
- 1 large boneless chicken breast
- ½ teaspoon garlic salt
- ½ teaspoon oregano
- ¼ teaspoon red pepper
- 1 cup spinach, chopped
- 2 tablespoons fresh basil, finely chopped
- ¼ cup sun-dried tomatoes, chopped softroasted red peppers1:1flavor
adds sweetness and different acidity
- ½ cup parmesan
- 2 cups mozzarella and provolone, shreddedcheddar and fontina1:1flavor
adds stronger, nuttier cheese notes
- 1 tablespoon butter, melted
- 1 jar Alfredo sauce
Instructions
- 1
Chop chicken into small pieces and season with garlic salt, oregano, and red pepper.
- 2
Heat oil in a 10-inch skillet over medium-high heat. Sauté chicken, stirring occasionally with a wooden spatula, until no longer pink, about 5 to 6 minutes. Transfer to a plate.
- 3
Sprinkle yeast over warm water in a large bowl and let sit for 3 minutes until foamy.
- 4
Add flour, salt, and sugar to the yeast mixture. Mix with a wooden spoon just until the dough comes together.
- 5
Fold in cooked chicken, spinach, basil, sun-dried tomatoes, and parmesan until combined. Dust with extra flour if dough is too tacky.
- 6
Cover with a towel and let rise at room temperature for about 1 hour, then refrigerate for another hour.
- 7
Remove dough from refrigerator. On a floured parchment-lined counter, roll dough into an 11 by 17 inch rectangle.
- 8
Sprinkle shredded cheese over the rolled dough. Fold all four sides toward the center, sealing edges to enclose the cheese.
- 9
Preheat oven to 450 degrees while the dough rests.
- 10
Transfer loaf to a pizza stone or lined baking sheet. Bake for 25 to 30 minutes, loosely covering with foil after 15 minutes if the bread is browning too quickly, until golden brown.
- 11
About 3 minutes before removing from oven, lightly brush the top with melted butter and let it finish baking.
- 12
Cool slightly on a wire rack before slicing. Serve with warm Alfredo sauce for dipping.
Tips
Use a wooden spatula when sauteing chicken to prevent sticking and burning.
If dough becomes too tacky during mixing, dust with small amounts of flour rather than adding it all at once.
Loosely covering with foil during the second half of baking prevents over-browning while the interior finishes cooking.
Cooling slightly on a wire rack allows the structure to set before slicing, preventing the filling from spilling out.
Good to Know
Cover cooled bread and refrigerate up to 3 days. Reheat wrapped in foil at 325 degrees for 10-15 minutes.
Prepare dough through the refrigerator rise and store covered up to overnight. Continue with rolling and baking the next day.
Slice and serve warm or at room temperature with warm Alfredo sauce for dipping.
Common Mistakes
Do not skip stirring the chicken during sauté to avoid burning and uneven cooking.
Do not add all flour at once if dough is tacky; dust gradually to avoid a dry, tough crumb.
Do not neglect the foil covering after 15 minutes if the bread is browning too dark to avoid burnt crust before interior sets.
Do not skip cooling on a wire rack to avoid trapped steam making the bottom soggy.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
adds stronger, nuttier cheese notes
adds sweetness and different acidity