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Bread of the Dead

Bread of the Dead
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Bread of the Dead is a festive and visually captivating flatbread pizza that adds a unique twist to your culinary repertoire. Perfect for Halloween gatherings or themed parties, this dish brings together delightful flavors with its striking squid ink base adorned with mushroom skulls. Infused with garlic, shallots, and fresh herbs, each bite offers a burst of flavor that’s sure to impress your guests. This easy-to-make recipe is customizable, allowing you to swap ingredients based on personal preferences or what you have on hand. Ideal for sharing, it serves four and is a fantastic meat-free meal option.

Ingredients

Scale
  • 2 cups bread flour
  • 2 tsp garlic powder
  • 1 tsp salt
  • 1 tsp active dry yeast
  • 1 Tbsp olive oil (plus more to grease the bowl)
  • 1/2 tsp squid ink
  • 1 cup warm water (110 degrees)
  • 4 oz button mushrooms
  • 2 Tbsp butter
  • 1/2 cup shallots (or red onion)
  • 4–5 cloves garlic (sliced thin)
  • 2 Tbsp cooking apple juice
  • 1 tsp fresh thyme leaves
  • salt and pepper (to taste)
  • 1 cup jarred pesto sauce
  • 1 cup Green Pesto Gouda cheese
  • 1 cup balsamic vinegar
  • 2 Tbsp honey

Instructions

  1. In a mixing bowl, combine the bread flour, garlic powder, salt, and active dry yeast.
  2. Add olive oil and squid ink into warm water; mix well. Gradually pour this mixture into the dry ingredients while stirring until a dough forms.
  3. Knead the dough on a floured surface until it's smooth and elastic (about 5–7 minutes).
  4. Place it in a greased bowl, cover with a towel, and let it rise in a warm place for about 1 hour.
  5. While the dough rises, clean and slice mushrooms into skull shapes using a small knife or cookie cutter.
  6. In a skillet over medium heat, melt butter; add sliced shallots and cook until translucent.
  7. Add garlic slices and mushroom skulls; sauté until mushrooms are tender (about 5 minutes).
  8. Stir in apple juice and thyme; season with salt and pepper to taste.
  9. Preheat your oven to 425°F (220°C).
  10. Once risen, punch down the dough and divide it into four equal parts.
  11. Roll each part out on a floured surface into circular shapes approximately ¼ inch thick.
  12. Spread pesto sauce evenly over each flatbread base.
  13. Top with sautéed mushroom skulls and sprinkle with Green Pesto Gouda cheese.
  14. Bake in preheated oven for about 15 minutes or until golden brown.
  15. While baking, prepare balsamic drizzle by simmering balsamic vinegar with honey until slightly thickened (about 10 minutes).
  16. Remove flatbreads from oven; drizzle with balsamic reduction before serving.
  17. Garnish with mixed fresh herbs for added flavor.

Nutrition

Find it online: https://allrecipesmeal.com/bread-of-the-dead/