Sunday, January 31, 2010

Calzones and More Pizza

Pizza is a fantastic thing. I know I already posted this recipe back in October, but there’s been a revelation plus I did something different with it.

First, the revelation. I made the full recipe and instead of making four pizzas, I divided the dough into three. 1/3 of it remained in the fridge for a couple of days until part two. Anyway, the other 2/3 made two perfect sized pizzas that were phenomenally easy to shape and work with. These are my prettiest pizzas to date and I just wanted to show them with all of you.

We bought some nice salami and Aaron cooked up some ground beef with oregano, basil, thyme, marjoram, and rosemary. Along with a heaping of mozzarella, we also used Tillamook aged white cheddar, and parmesan. I also infused olive oil with garlic and we used that to brush on the crust. We added some oregano to the marinara and just look at those pizzas. Seriously, I am so proud.

Now, part two. After a great achievement in pizza, we decided to make calzones. That was a brilliant idea.


Serves two or four, depending on how hungry you are

1/3 pizza dough
Mini meatballs (basic recipe here)
1 c. mozzarella, grated
½ c. aged white cheddar, grated
¼ c. parmesan, grated
2 c. broccoli, chopped and steamed
4 cloves garlic, diced
Tomato sauce
Garlic olive oil

Roll out remaining third of pizza dough to desired thickness, shape into a circle and cut in half. Heat oven to 450 degrees.

In the center of each, paint on tomato sauce, not making it too saucy (haha). Make sure you leave a border so you can fold over the dough when you’re done filling it. Sprinkle on oregano. Fill with mini meatballs, broccoli and cheese. Fold over top and pinch down the sides. Brush with garlic olive oil (or regular extra virgin olive oil if you don’t have infused oil) and cut three slits into the top.

Sprinkle corn meal on a baking sheet and place calzones on pan. Bake for about 20 minutes. Allow to cool for another 5 minutes and dig in. We had ours with the remaining tomato sauce warmed up for dunking. These were so good! They’re huge, so you could cut them in half to serve four. The options for filling them, like making pizza, are quite varied, so mess around with it and see what you get. I was really impressed and I am looking forward to doing this again.

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