Wednesday, November 04, 2020

Calzone To Enjoy

A comfort food for Sweetie and me is pizza, including the hand-pie version, calzone. Last night I made some for our dinner. We also had a nice big green salad.

For the calzone, I defrosted the last of the pizza dough that I had in the freezer. I used THIS recipe to make the dough in the summer, used some of it then and froze the dough in portions just enough for two personal pizzas.

I cut the dough into two pieces, about 145 grams each, and then rolled them out, one at a time on a lightly floured board.

The day before I used my smaller slow cooker to make caramelized onions (thinly slice a peeled onion, cut in half, and toss with about a tablespoon of olive oil. Put into a slow cooker and cook on high for 4-5 hours until caramelized). All the rest of the ingredients were prepared just before I filled the calzone. 

After they were filled and sealed, I let them sit for about an hour to get a bit more puffy and preheated the oven to 475 degrees F. I forgot to also preheat a pizza stone, but, as it turned out, I didn't need it. The crust was pretty thin and cooked very well on the pizza pan set on the oven rack.

These were delicious! Mine had non-dairy ricotta, mixed with chopped Italian parsley, spices like oregano and basil, pepper, and some garlic. On top of that were thinly sliced fresh tomato, salami, and pepperoni. Sweetie had the ricotta mixture, the caramelized onions (I forgot to put them on mine!), some grated Parmesan, the tomatoes, salami and pepperoni, then some mozzarella cheese.

Once the oven was fully heated, I brushed a bit of soy milk on the top dough, cut a couple of steam holes, and put the loaded pizza pan into the oven.

The fragrance was wonderful after about 12 minutes! Baked crust, salami and pepperoni were the dominant notes. We ate every bite!


makes two

about 300 grams pizza dough
1/2 cup ricotta cheese (I used Kite Hill non-dairy ricotta)
2 tablespoons chopped Italian parsley
1/4 teaspoon each oregano and basil, dried
1 clove garlic, finely chopped
1/8 teaspoon black pepper
1/4 cup caramelized onion
1 medium fresh tomato, ripe, thinly sliced, stem end removed
12-14 slices salami
10-12 sliced pepperoni
optional: Parmesan cheese (about 1 tablespoon) and mozzarella cheese (about 2-4 slices)

On a lightly floured board, divide the dough into two pieces, each about 150 grams.

Roll out one piece of the dough into a circle, approximately 8" in diameter.

In a small bowl mix together the ricotta cheese, Italian parsley, dried oregano and basil, garlic and pepper.

Spread half the ricotta mixture on half of the dough circle, leaving 1.5-2 inches around the edges free of ricotta. Spread half the onions over the ricotta. Top with half of the tomato slices (about 2-2.5), half the salami slices and half the pepperoni slices. If using, top with the mozzarella and sprinkle with the Parmesan cheese.

Fold the half of the dough with no ingredients over the half the dough circle with ingredients, edges meeting. Press down edges. Starting at one end, fold over the edge, then fold that over next to it, and continue until whole half-circle has been folded to seal. Place calzone on a greased 12-inch pizza pan.

Prepare the second calzone just as you did the first. Place it on the other side of the pizza pan. Lightly cover with oiled plastic wrap and sit in a draft-free warm place for an hour.

About 15 minutes before the hour is up, preheat the oven to 475 degrees F. When oven is hot, remove the plastic wrap from the calzone, brush lightly with milk or soy milk using a pastry brush, and score the top at a diagonal in two places on each calzone.

Bake in preheated oven for about 12-15 minutes. Calzone will have a browned crust, and the juices from the meat and tomatoes will be seeping through the slash on the top. Serve at once, after using a pizza cutter to cut each calzone into four pieces.

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