Delicious calzone recipe
Here's a delicious calzone recipe Andrew cooked up. He's been experimenting more with bread and dough, and he's made a few calzones over the last few months. This was the most recent, and I think the one that turned out the best. This calzone can be made with any filling you want, so be creative!
Ingredients
Simple whole wheat pizza dough:
- 2 cups unbleached white flour
- 1 cup whole wheat flour
- 2 tsps instant dry yeast
- 1 ½ cups water
- ¾ tblsp salt
- 1 tblsp olive oil
Calzone filling
- ½ lb fresh crimini mushrooms
- 1 jar marinated artichoke hearts (*)
- 1 small can chopped black olives
- 1/3 cup mozzarella cheese
- 3 tblsp pesto sauce
Directions
Dough directions
Combine flour, yeast, and salt in a large mixing bowl. Add olive oil and water and mix together until contents form a shaggy dough. Cover and let rise for 2 – 4 hours or until dough doubles in size.
When dough is ready, place on a large wooden cutting board or counter surface generously dusted with flour. Knead dough approximately 3 minutes and spread into pizza shape.
Preheat oven to 400 degrees Fahrenheit.
Calzone filling directions
Warm 2 tablespoons olive oil in a wide sauce pan or skillet. Lightly sauté mushrooms. Add artichoke hearts and olives with pesto sauce, and mix together. Cook 3 – 4 minutes or until ingredients are well mixed.
Scoop calzone filling onto one side of dough, leaving the other side empty. Add mozzarella cheese on top of filling. Fold dough over the filling, and crimp at the edges to form crust. Place calzone on an oiled baking sheet. Bake 12 – 15 minutes or until top of calzone is lightly browned.
A note on ingredients
Some ICers may be sensitive to the marinated artichoke hearts. Andrew suggests rinsing the artichoke hearts off before using them, just to be safe. If you know you can't eat artichoke hearts at all, try roasted red peppers, roasted garlic, or any other topping you would enjoy on a pizza.
No comments:
Post a Comment