Braids....that you can eat!

I like braids...they are pretty and they shake it up a bit from just making pizza.  You can also be more creative on fillings than what you would normally put on a pizza.  We like the Sausage Cheese Braid from none other than the Sassy Chicken. 

The Sausage Cheese Braid

The BBQ Pizza Braid before it is braided.

This past week I made the BBQ Pizza Braid found at For The Love of Cooking and with enough dough for two braids I made a veggie braid.

Dough:

• 1-1/2 c. water
• 1 t. yeast
• 4 c. flour
• 1 t. salt
• 1/4 olive oil

Veggie Filling:

• Marinara
• 2 lg. Zucchini
• 2 lg. Yellow Squash
• 4 Green onions
• Garlic salt and pepper
• Mozzarella cheese

Dough: Combine water and yeast in mixer bowl. Let proof 5 minutes. Add flour, salt and olive oil. Knead with dough hook, adding more flour as needed until dough pulls away from the side of the bowl. Knead for 5 minutes. Let rise for 20 minutes or so...no need to have poofy dough for this recipe. This is enough dough for 2 braids.

Filling:  Slice squash and saute in a tad of olive with garlic salt and pepper to taste.  Saute for 10 minutes or so, until squash is soft and water is released.  Place in a strainer for 10 minutes or so to let the water/juices run off so you don't have a soggy braid.

Assemble:  Spread marinara down the middle of the braid.  Top with sauteed squash.  Dice green onions and sprinkle over.  Sprinkle cheese on top of that (we like it kind of cheesy...).  To make the braid cut the sides of the dough just about to the filling in strips that are about 2 inches wide. Starting at one end, cross the strips over one another until you get to the other end.  Crimp ends closed and fold under. Bake in a 400 degree oven for 25 to 30 minutes, until golden.  Let stand for 10 minutes or so before slicing.