Double Cheese-Ham Bake

Think of this as a savory, cheese-loaded flatbread with ham built right in. The dough is a soft, no-knead yeast batter with cheddar mixed directly into it, so the cheese flavor starts in the bread itself, not just on top.

The batter-style dough is beaten with a mixer rather than kneaded by hand. Three minutes on high speed develops enough gluten for structure without the workout. Stirring in the cheddar at the end gives you pockets of melted cheese throughout the bread once baked. After a 40-minute rise (or up to 24 hours in the fridge for a make-ahead option), the dough spreads into a pizza pan or 9×13 baking dish.

Ham strips pressed into the risen dough bake into the surface during the first 25 minutes. Then mozzarella and Parmesan go on top for a final 5 minutes, just long enough to melt into a bubbly, golden layer. Three cheeses in one dish: cheddar in the bread, mozzarella and Parmesan on top.

Chef Tips

• The dough will be soft and sticky, more like a thick batter than a traditional bread dough. That’s correct. Don’t add extra flour.
• Press the ham strips down slightly into the dough so they anchor during baking. Strips sitting on the surface slide off.
• The make-ahead option is a real time-saver. Mix the dough the night before, refrigerate, and bake the next day.
• Grease the pan well. The cheese in the dough makes it prone to sticking.

Variations

• Use sliced pepperoni instead of ham strips for a pizza-style bake.
• Add chopped jalapeños to the dough for a spicy version.
• Brush the edges with garlic butter after baking for a finishing touch.