Dough <\/strong><\/p>\n\t\t\t\t¼ cup warm water<\/p>\n\t\t\t\t
½ tsp yeast<\/p>\n\t\t\t\t
1 ½ tsp sugar<\/p>\n\t\t\t\t
1 ¾ cups flour<\/p>\n\t\t\t\t
1 tsp salt<\/p>\n\t\t\t\t
¼ – cup water<\/p>\n\t\t\t\t
¼ cup milk<\/p>\n\t\t\t\t
1 ½ Tbsp olive oil<\/p>\n\t\t\t\t
Warm up ¼ cup water and stir in yeast and sugar. Let stand for 10 minutes, or until bubbly. Place flour in bowl, mix in salt and then make a depression in the center of the flour. Add yeast mixture, remaining water, milk and oil. Mix together from the center, out until dough forms a rough ball. Dump out on a lightly floured surface and knead until smooth and soft, about seven minutes. Return to the bowl, cover with Saran wrap or a moist towel and let stand in a warm place in the kitchen (I use the top of my fridge) until doubled in size, about 2 hours.* Punch down, sprinkle with flour, dump out onto a lightly floured surface and knead dough. Divide into 2 equal balls and let stand while you prepare your filling.<\/p>\n\t\t\t\t
*If making ahead of time, cover in Saran wrap and let rise in a warm spot for 45 minutes before you store the dough in the fridge (where it will continue to rise) for up to 36 hours. If you make your dough ahead of time, pull it out of the fridge and let stand for about half an hour before punching down.<\/p>\n\t\t\t\t
You can also substitute store-bought pizza dough.<\/p>\n\t\t\t\t
Filling <\/strong><\/p>\n\t\t\t\t1 Tbsp olive oil<\/p>\n\t\t\t\t
2 cups fresh nettles (or substitute spinach)<\/p>\n\t\t\t\t
¾ cup fresh mozzarella, shredded<\/p>\n\t\t\t\t
½ cup feta, crumbled<\/p>\n\t\t\t\t
2 eggs for serving, plus one egg for wash<\/p>\n\t\t\t\t
Preheat oven to 450 degrees. Using tongs, wash nettles in a large bowl of cold water. Swish around and then lift out, letting dirt\/debris stay in the water. Heat oil in a saute pan over medium\/high heat. Add nettles and saute, about eight minutes. Remove nettles from saute pan and wrap in towel to squeeze out excess water, then rough chop. Mix grated cheeses and nettles together and set aside.<\/p>\n\t\t\t\t
The Whole Shebang <\/strong><\/p>\n\t\t\t\tFlatten out each ball of dough into a flat football shape, about ⅛ inch thick and place on cookie sheets lined with parchment paper. Scoop half of the filling into the center of each piece of dough, smoothing out to about 1 inch away from the edge. Fold edges of dough up around the filling to create the boat, leaving the center open. Bake until browned, about 10-12 minutes. If using an egg wash, scramble an egg with a little bit of water. Once the boats are browned, pull out and brush the egg-wash over the exposed bread. Crack an egg into each boat and return to the oven for another 10 minutes or until the egg whites are almost set, but still a little runny (it will continue to cook in the cheese and nettles after you pull it out). Serve! Mix the egg in with the cheese and nettles before eating.<\/p>\n\t\t\t\t
<\/p>\n\t\t\t\t\u2022 Erin Anais Heist is a food blogger in Juneau. Readers can contact her at foodabe.com, or on Instagram or Twitter at @erinanais. \u201cEating Wild\u201d recipes publish every other week.<\/b><\/p>\n\t\t\t\t
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