Majorcan

1. 1

   Place each loaf of bread dough in separate bowl.

2. 2

   Add 1 tablespoon oil to each; season each with 1/4 teaspoon pepper.

3. 3

   Knead each in bowl until oil is well incorporated, about 3 minutes.

4. 4

   Let dough rest in bowls 10 minutes.

5. 5

   Oil two 15x10-inch baking sheets.

6. 6

   Turn out dough onto floured surface; knead 1 minute.

7. 7

   Roll out each dough piece to irregular 13x9-inch rectangle, pulling and stretching dough.

8. 8

   Transfer each to prepared sheet.

9. 9

   Brush each with 1 tablespoon oil.

10. 10

    Let dough rise uncovered in warm draft-free area until puffy, about 30 minutes.

11. 11

    Meanwhile, preheat oven to 400F.

12. 12

    Heat 3 tablespoons oil in heavy large skillet over medium heat.

13. 13

    Add onions and garlic; saute 1 minute.

14. 14

    Add bell peppers and chard ribs and saute until tender, about 10 minutes.

15. 15

    Add chard leaves and stir until just wilted and coated with oil, about 3 minutes.

16. 16

    Season with salt and pepper.

17. 17

    Press dough all over with fingers, forming indentations.

18. 18

    Brush each with 1 tablespoon of oil.

19. 19

    Spread vegetables over, leaving 1-inch border.

20. 20

    Bake until crusts are golden, about 25 minutes.

21. 21

    Serve at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.