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Feb 28

Calzones with Cheese, Sausage, and Roasted Red Pepper

The original recipe includes a dough recipe, but I didn't think I had enough time to let the dough rise on its own. I used two hot Italian pork sausages, one red onion, 16oz ricotta, and 12oz mozzarella. No gas (and I didn't want to start the grill just for one pepper) so I broiled the pepper in a pan for about 15 minutes, turning it a couple times once the top surface was charred. After about 10 minutes in the oven, it started to release its juices. After 10 minutes in the paper bag, the pepper was limp and the skin peeled off incredibly easy.

I used my two pizza stones in the center of both ovens at 400F. I built the calzones one at a time on my pizza peel, sprinkled with enough corn meal to allow the calzone to slide on to the stone with a couple small shoves. 30 minutes was perfect. ...and omg they were delicious!!!

Pizza Dough:

  • 1 cup + 2 tbsp warm water (80F)
  • 1 1/2 tbsp olive oil
  • 1 1/2 tsp salt
  • 1 1/2 tsp sugar
  • 3 cups bread flour
  • 1 1/2 tsp active dry yeast

Calzones:

  • 1 large red bell pepper
  • 1 1/4 lb red onions, sliced
  • 4 sweet or hot Italian sausages, casings removed
  • 3 cups (packed) coarsely grated mozzarella cheese (about 12oz)
  • 1 1/2 cups ricotta cheese (about 12oz)
  • 4 tsp dried oregano
Directions:

  1. Using my Breadman Ultimate, add ingredients, select pizza dough cycle, and press start (about 55 minutes). Easy peasy.
  2. Meanwhile...... Char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed, and slice.
  3. Heat 2 tbsp olive oil in heavy large skillet over medium-high heat. Add red onions; saute until brown, about 25 minutes. Set aside.
  4. Cook sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with back of fork, about 15 minutes. Set aside.
  5. Mix both cheeses and oregano in medium bowl; sprinkle with salt and pepper.
  6. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F. Dust 2 heavy large baking sheets with flour.
  7. Divide dough into 2 equal portions; shape each into ball. Roll out dough balls on lightly floured surface.
  8. Spread 1/3 cheese mixture over half of each round, leaving 3/4-inch plain border. Cover cheese with onions, then 1/3 cheese mixture, sausage, the remainder of the cheese, and the peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
  9. Using large spatula, transfer 2 calzones to each prepared baking sheet. Pierce tops in several places with small knife for steam to escape. Bake calzones 15 minutes. Reverse positions of baking sheets and bake until calzones are golden brown, about 15 minutes longer.

Source: The Bon Appetit Cookbook


Oct 11

Summer Squash Pizza with Goat Cheese and Walnuts

Pizza. Yes.

Ingredients:

  • 1 tbsp olive oil, plus more for drizzling
  • 1 garlic clove, minced
  • all-purpose flour, for dusting
  • 6 oz pizza dough
  • pinch of crushed red pepper
  • salt and freshly ground black pepper
  • 1/2 small onion, thinly sliced
  • 1/4 cup shredded part-skim-milk mozzarella
  • 1 tsp chopped summer savory
  • 1/4 pound summer squash, thinly sliced on a mandoline
  • 2 oz fresh goat cheese, crumbled
  • 2 tbsp chopped toasted walnuts
Directions:

  1. Preheat the oven to 500F. Preheat a pizza stone. In a small bowl, combine the 1 tbsp olive oil with the minced garlic and let stand. On a lightly floured work surface, roll out the dough to form a 12" round, 1/4" thick. Transfer the round to a lightly floured pizza peel.
  2. Leaving a 1/2" border of dough, brush the round with the garlic oil and sprinkle with crushed red pepper, salt and black pepper. Scatter the onion slices over the round; top with the mozzarella and savory. Arrange the squash slices on top in a single layer, overlapping them slightly. Dot with the crumbled goat cheese.
  3. Slide the pizza onto the hot stone and bake for about 5 minutes, until the bottom is crisp and the squash is slightly browned. Transfer the pizza to a work surface. Sprinkle with the walnuts and drizzle with olive oil. Cut into wedges and serve.

Source: Food & Wine, October 2009


Jan 25

Pizza

I love making pizzas from scratch. The dough recipe is from my bread maker recipe book. I made one 4 cheese pizza and one sausage and prosciutto pizza.

Pizza Dough (2 thin crusts):

  • 1 cup + 2 tbsp water, 80 degrees
  • 1.5 tbsp olive oil
  • 1.5 tsp salt
  • 1.5 tsp sugar
  • 3 cups bread flour
  • 1.5 tsp active dry yeast

Toppings:

  • 1.5 cups pasta sauce (no I don't make my own pizza sauce...yet)
  • small onion, finely diced
  • freshly minced garlic cloves
  • 1 cup mozzarella, grated
  • 1 fresh mozzarella ball, thick slices
  • 1 cup grated parmigiano reggiano (yep, real parmesan cheese)
  • 2 torn slices of provolone
  • 1 cup sweet German sausage, small cubes
  • 1 slice prosciutto, chopped
  • fresh rosemary
  • fresh thyme
  • fresh oregano
Directions:

  1. Add ingredients to bread maker, select pizza dough cycle, press [Start]. It kneads the dough for 25 minutes and lets it rise for 30 minutes.
  2. Sprinkle two pizza stones with cornmeal and put in cold oven. Preheat to 425.
  3. Sprinkle wooden pizza peel with plenty of cornmeal so pizza can easily slide off onto the stone. Place dough on lightly floured surface. Divide in half and press into two 14" circles. Put crust on peel to assemble the pizza.
  4. Sprinkle a little parmesan on the crust. Spread half the sauce onto the crust. Use half the diced onion, minced garlic, grated mozzarella, parmesan, provolone.
  5. For the cheese pizza, top with the slices of fresh mozzarella and half of the herbs.
  6. For the sausage pizza, top with the sausage, the prosciutto, and the remaining half of the herbs.
  7. Gently slide the pizzas on to the stones, careful not to knock off the toppings.
  8. Bake for 18 to 20 minutes or until edges of crust are golden brown.
  9. Remove stones from oven and let sit for 5 to 10 minutes to allow the cheese to set before cutting.


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