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Calzone Recipe With Pizza Dough Biography

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Calzone is a folded Italian pizza which, by the sheer nature of its shape, is far more portable than a normal pizza and looks a bit like a Cornish pasty. Although the flavourings can be the same as for pizza, Italians often fill their calzone with leftover veg from the night before, or with various things that need using up, mixed with lovely tomatoes and some melting mozzarella. Great served hot or cold.

First, make your pizza dough. Preheat the oven to full whack, then tear the knocked-back dough into four pieces and roll each one out on a floured surface. You want to get them roughly circular, about the thickness of a pound coin, and 30cm across. You can now either keep these in the fridge, stacked and separated with olive-oil-rubbed and flour-dusted tinfoil, until you're ready to cook them, or you can put your topping on and cook them straight away.

Pour a large lug of olive oil into a hot frying pan. Add the mushrooms and toss briefly in the hot oil before adding the sliced garlic and the thyme. Fry until the mushrooms are cooked and smell fantastic. Drop in the butter and toss the mushrooms in it to make them tasty and shiny. Season with a little salt and pepper.

Add the tomato sauce to the pan and stir. Cook for a few minutes, then add the spinach (in batches if you need to) and stir again. Simmer away the liquid until you're left with a thick, tasty mixture that's not too moist (otherwise it will burst through the dough when you're cooking the calzone).

Divide the mushroom and spinach mixture evenly between the four pizza bases and spread it out nicely. Top with pieces of mozzarella and season with salt and pepper. To make your calzone, carefully lift the far edge of the pizza dough and pull it over the top towards you – you basically need to fold it in half (imagine it looking like a big Cornish pasty!). Crimp the edges so none of the filling can spill out. Place the calzone side by side on a floured baking tray (use two if you need to), pizza stone or granite slab.

Cook for 10 to 15 minutes on the bottom of the preheated oven until the dough is puffed up and golden on top and the filling is hot.

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Not to be confused with canzone. Calzone Turnover , A fried calzone from Apulia in southern Italy Place of origin: Italy Main ingredient(s): Tomato, mozzarella Recipes at Wikibooks: Calzone Media at Wikimedia Commons: Calzone Part of a series on Pizza Main articles History of pizza, Pizza, Pizza delivery, Pizza in the United States, Pizzeria, Pizza varieties California-style pizza, Chicago-style pizza, Detroit-style pizza, Greek pizza, Hawaiian pizza, Lazio, Mexican pizza, Neapolitan, New Haven-style pizza, New York-style pizza, Pizza al taglio, Quad City-style pizza, Sicilian pizza, Tomato pie, St. Louis-style pizza, Similar dishes Deep-fried pizza, Pizza bagel, Calzone, Coca, Cong you bing, Farinata, Flammkuchen, Focaccia, Garlic fingers, Grilled pizza, Lahmacun, Manakish, Panzarotti, Paratha, Pastrmajlija, Pissaladière, Quesadilla, Sardenara, Sausage bread, Stromboli, Pizza tools Pizza cutter, Pizza saver, Pizza stone, Peel, Masonry oven, Mezzaluna, Events Long Island Pizza Festival & Bake-Off, World Pizza Championship, v, t, e, A calzone (/kælˈzoʊni/, US /kælˈzoʊneɪ/, or /kælˈzoʊn/, UK /kælˈtsoʊni/; Italian: kalˈtsoːne, "stocking" or "trouser") is a folded pizza or turnover shaped like a half-moon and made of salted bread dough. The typical calzone is stuffed with tomato, mozzarella, and sauce, and may include other ingredients that are normally associated with pizza toppings. Contents 1 Regional variations 1.1 In the United States, 1.2 In Sweden, , 2 See also, 3 References, Regional variations: Sandwich-sized calzones are often sold at Italian lunch counters or by street vendors because they are easy to eat while standing or walking. Fried versions typically filled with tomato and mozzarella, are made in Puglia and are called Panzerotti. Somewhat related is the Sicilian cuddiruni or cudduruni pizza. This is stuffed with onions (or sometimes other vegetables such as potatoes or broccoli), anchovies, olives, cheese, mortadella: the rolled pizza dough is folded in two over the stuffing and the edge is braided, prior to frying. In the United States: In the United States, calzones are characteristically made from pizza dough and stuffed with meats, cheeses, and vegetables. Traditional calzone dough consists of flour, yeast, olive oil, water, and salt. Calzones are similar to stromboli, but traditionally the two are distinct dishes. As a rule, calzones are usually stuffed with cheeses such as ricotta, mozzarella, Parmesan, Provolone or a type of regional cheese. The dough is folded into a half-moon shape then sealed with an egg wash mixture, or formed into a spherical shape and baked or fried. After cooking, calzones might (depending on region) be served with marinara sauce or topped with a combination of garlic, olive oil, and parsley. Scacciata is similar to a calzone but is filled with either broccoli, spinach, potatoes or onions, and sometimes sausage. In Sweden: In Sweden, a Calzone is a folded pizza stuffed with tomato sauce, cheese and ham, while other names are used for ones with different sOh boy, we’re breaking out the word ‘rustic’ again.

Or maybe I should have said ‘homestyle.’ I feel like either word infers a subtle amount of messiness. Either could get thrown into a recipe title when the recipe tastes great, but just came out a little umm sloppier than I intended it to. Not neat and pretty like those brightly colored macaroon cookies that seem to be popping up everywhere. No, this is more like a plate of nachos that you dive fingers first into and then are glad no one was around to witness.

The only problem with this recipe is that when I folded the cauliflower crust in half after baking it, some of it ripped open along the seam. So simply decreasing the cooking time/checking on the crust in the oven more frequently should fix the cracking crust.

Cracked or not, the crust is good. I hadn’t tried the whole cauliflower crust thing. I’m bad with change. But this was a welcome change. Plus, if you let the calzones cool a bit, they are totally sturdy enough to pick up and eat with your hands. If they weren’t, they wouldn’t be pizza(ish)…we don’t need any of that eat-your-pizza-with-a-fork/knives here.

Andrew couldn’t believe that these actually tasted like pizza. Somehow while eating we managed to start this debate over what a ‘Chicago-style’ pizza really is. Neither one of us has ever eaten pizza in Chicago so we didn’t have much ground to base our arguments on. He said it just means the pizza crust is deep-dish. I said it means that the pizza has to be built upside-down…you know, with the sauce on the top. Someone from Chicago please clarify (aka tell me I’m right).

So I’ve been meaning to make cauliflower pizza crust for as long as I’ve been meaning to make…

these Chocolate Chip Oatmeal Cookie Pancakes

these cute, little skinny frozen chocolate peanut butter cups

ohmygosh these homemade nutter butters

delicious looking coconut oil bananas

creamy greek yogurt mac n’ cheese

the most perfect looking California lunch bowls (i want this for like every lunch)

these crispy and creamy baked avocado fries

…I’ve wanted to make all those things for over a year. I need to get with it.

But for now, at least I’ve made the cauliflower pizza crust. Next I want to make a deep dish pizza out of said crust…just need to figure out exactly what a deep dish pizza is.

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I won’t be sharing my weekly meals this week since I’m on vacation and not cooking much. But next Sunday I’ll be sharing boatloads of vacation food. For now, we’ve got calzones.