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cheese crispy bread

I have been craving crispy bread.  A little cheese.  A little salt and pepper.  Pine nuts if I have them.  I started some pizza dough this last weekend and rolled it out thin.  A little olive oil, goat cheese, salt, and pepper and I fulfilled the craving.  I actually ate it at lunch this week as well.  Easy, easy.

cheesy crispy bread

1/2 recipe pizza dough 

1/2 cup goat cheese - I used chevre because that is what I had

2 tablespoons olive oil

salt and pepper

Preheat oven to 450 if you wish really crispy, 400 if not.

Roll the dough out VERY thin.  Spread with olive oil.  Dab with cheese.  Sprinkle with salt and pepper to taste.  Bake 10 minutes.

It was really crispy the first day.  It softened after that but I still enjoyed.  The hotter it was, the saltier it tasted but I do believe that was the cheese.

Add anything else you would wish.

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Reader Comments (3)

Hello Elizabeyta,
Your Cheesy Crispy Bread looks so good.
Can you help me with a little information about the starter? I found your recipe - 1 cup flour and 3/4 cup of water.
Do I need to feed it during the week or can I just use it after a week?
Do I need to cover it to keep insects from getting into it?
I also see in your pizza recipe you say to use the starter, however I don't really know how much to use.
I enjoy your blog very much and thank you especially for your recipes and all your information you freely give.
Blessings Gail

July 18, 2012 | Unregistered CommenterGail


I never have fed my starter during the week. I know that is how most people do it now but I have never done it that way. You can use it when it gets bubbly. If you wish, you can add a pinch of yeast to give it a jump start. When it is bubbly, take out a couple tablespoons for next time and store it in a jar in the frig. Next time you wish to make a yeasted bread, use the starter, 1 cup flour, and 3/4 cup water. After this sponge has sat overnight or about eight hours, take out a couple tablespoons again to save for next time. What is left in the bowl is your yeast for the bread.

I cover it with a cloth to let the air get to it but no bugs.

I hope this helps,



July 18, 2012 | Registered Commenterelizabeyta

Thanks for this and the email as well.
Blessings Gail

July 19, 2012 | Unregistered CommenterGail

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