Isn’t that what they all say? It seems that my oven bit the dust last week. It was just a little arcing and sparking that melted the main heating element in the oven. I was on my way to the bathroom,(why does it always seem to happen then?), when my boys yelled “Mom, fire!”. I zipped up and ran out to the kitchen to see my oven shooting out sparks. The door was closed! We were afraid the chop bread pizza inside would catch fire. Jake ran for the fire extinguisher and Caleb said to turn off the oven. I turned it off and the arcing stopped but we noticed the element was ruined, completely melted in one spot.
I thought about the upcoming Thanksgiving meal, plus the daily cooking, and wondered how we would get along and was this fixable? I have my daughter’s big roaster oven, a crock pot and a microwave as well as the stove top so I figured those would do. But then I read that I should unplug the stove in case the power surged into the heating element and started the arcing again so I also lost the use of the burners. My husband told me the oven/range was 17 years old and a cheapie model to begin with. He didn’t want to fix it but buy me something nicer and newer. So today we did some shopping and tomorrow we will pick up the new range. It has a flat cook surface and the look of stainless steel without the upkeep of stainless. I’m happy. And we will have over a week to test it out and see if it’s working correctly before the big meal next week.
I love my husband so much, this is just one more reason. And he didn’t even try to say it’s my birthday present as my birthday is Friday. But I am wondering what he is getting me for my birthday. I know we have a dinner/movie date night planned.
By the way, the thing we were re-heating when the oven started arcing is called “chop bread pizza”. It’s from a recipe I got from a newsletter from Jane Snow, who is a local chef/food writer. I think she has a radio show too but I just know I get the newsletters and they always have a recipe.
Chop Bread Pizza
- 1 loaf frozen white bread dough
- 1/4 lb. sliced sandwich pepperoni
- 1/4 cup chopped onion
- 1/3 cup pitted chopped Kalamata olives
- 1/4 cup (packed) coarse-shredded Romano cheese
- 1 tsp. coarse sea salt
- 1/4 cup pizza sauce
On a cutting board lightly sprayed with vegetable oil spray, thaw dough at room temperature for 2 hours, or overnight in the refrigerator. Pat into a 10-inch circle on cutting board.
Cut stack of pepperoni into fourths. Place in a bowl with remaining ingredients and toss well, making sure pepperoni pieces are separated. Pile onto dough.
Draw dough up around mixture. With a large, sharp knife, slice bundle about five or six times across, then five or six times in the other direction. With knife, gently mix by lifting dough and pepperoni mixture from bottom and piling on top. The dough pieces should be about 2 inches square.
With a spatula, gently mound mixture on a lightly greased baking sheet, reshaping into a circle and making sure most of the filling touches the dough. Cover with a towel and let rise for 30 minutes to 1 hour. You can skip this rise and bake it immediately, but the loaf won’t be as large and puffy. Even 15 minutes will make a difference.
Bake at 350 degrees for about 30 minutes, or until puffy and brown. Remove from oven and let stand 10 minutes before removing from baking sheet. Cut into wedges and serve warm or cold. To reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.
**We used black olives the first time. I also made a “white pizza” and I used cooked chicken, artichoke hearts and mozzarella cheese with some olive oil for the filling. I also find it hard to know how to “draw the dough up around the mixture” step so we made it more like a calzone and then proceeded to chop and pile.**