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.**