Sausage & Cipollini Calzones
Calzones are great with a variety of ingredients. I layered these calzones with sweet Italian sausage, roasted cipollini onions, mozzarella cheese, basil and marinara sauce. All that needs to complete this lunch or dinner meal is a tossed salad.
INGREDIENTS
1 Pound Pizza Dough (Homemade or Store Bought)
1 Pound Cooked Sweet Italian Sausage
1/2 Pound Roasted Cipollini Onions
1 Tablespoon Olive Oil
6 Minced Garlic Cloves
1 Pound Mozzarella Cheese
1 Cup Fresh Basil
1 Teaspoon Kosher Salt
1 Teaspoon Freshly Ground Pepper
2 Cups Marinara Sauce (Homemade or Store Bought)
1/4 Cup Butter
Preheat your oven to 350º F. In a large skillet sauté the sausage and minced garlic. Remove from the heat and drain on paper towels. To roast the cipollini onions line a baking sheet with parchment paper. Cut the onions in half and line on the baking sheet. Sprinkle with the olive oil and place in the oven for 10 minutes. Remove from the oven and let cool for 5 minutes. In a large size bowl mix together the sausage, garlic, onions, basil, salt and pepper. Set aside. Stretch the dough to make 2 large round pieces. Make sure to leave the dough slightly thick so that the filling will not leak out. Put the dough on a lightly oiled pizza pan. Keep away from the edges. Gently spoon the 1/2 cup of the sauce onto the pizza round. Place a couple of cheese slices over the sauce. Spread 1/2 cup of the filling over the cheese. Add two tablespoons of sauce over the top of the filling. Fold over and dough over and seal by using your fingertips to press the edges tightly together until all of the dough is sealed. Dot the tops with the butter and place into the oven for 40 to 45 minutes until golden brown. Remove from the oven and serve with additional marinara sauce. Makes 2 large calzones.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Vegetable Oil
Place the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm, draft free place for 15 minutes until a foam forms on top. In a large bowl combine 1 cup of the flour and the teaspoon of kosher salt. Add the olive oil to the yeast mixture. Pour the mixture into the bowl of flour. Gradually add the second cup of flour, stirring with a wooden spoon. When the dough begins to pull away from the sides of the bowl, turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth, elastic, and no longer sticky. The amount of flour needed will vary depending on how moist the dough is and on the weather. A damp or humid day will cause excess moisture. Coat a medium size bowl with vegetable oil and place the ball of dough in it, rolling to coat it on all sides. Cover it tightly with plastic wrap and set in a warm place until it has doubled in bulk. This should be about 1 hour. To test if the dough has doubles, gently press two fingers into it. If your fingers leave impressions the dough is ready.
Tomato & Basil Pizza
You can substitute unbleached flour for semolina flour. The best way to put the pizzas in the oven is with a pizza peel which is a flat, shovel like tool. Prepare the pizza on the peel and with a firm flick of the wrist, slide the pizza onto a preheated pizza pan.
INGREDIENTS
For The Dough:
1 Cup Water (About 110° F)
1/2 Teaspoon Sugar
1 Envelope Active Dry Yeast – 2 1/4 Teaspoons
1 Tablespoon Olive Oil
Olive Oil For The Bowl & Brushing
1 1/2 Cup Unbleached Flour Plus More For Working
1 Cup Semolina Flour Plus More For Dusting
2 Teaspoons Kosher Salt
For The Sauce:
28 Ounces Whole Peeled Plum Tomatoes With Juice
3 Minced Garlic Cloves
2 Tablespoons Olive Oil
2 Chopped Shallots
1/2 Teaspoon Kosher Salt
1/4 Teaspoon Freshly Ground Pepper
For The Toppings
12 Ounces Sliced Fresh Mozzarella Cheese
1 Sliced Tomato
1 Cup Pitted Olives
2 Tablespoons Freshly Grated Parmesan Cheese
1/2 Teaspoon Freshly Ground Pepper
12 Fresh Basil Leaves
To make the dough, pour the water into a bowl. Add the sugar and yeast. Stir until the yeast has dissolved. Let the yeast mixture stand for five minutes until foamy. Add the oil, flours and salt. Mix with an electric mixer until all of the ingredients are combined. Transfer the dough to a lightly floured surface and knead a few times with floured hands until smooth and elastic. Transfer the dough to a large oiled bowl and turn to coat. Cover with plastic wrap and let rise in a warm, draft free, place for about 3 hours and the dough has doubled in size. You can also let the dough rise in the refrigerator overnight if you wish.
To make the sauce, place the tomatoes in a food processor or blender and pulse until smooth. Set aside. Put the garlic and oil into a saucepan and cook over a medium high heat for 40 seconds or until the garlic sizzles. Add the shallots and cook for 1 minute. Add the tomatoes, salt and pepper. Reduce the heat to a medium low. Simmer for 30 minutes. Stir occasionally. Remove from the heat and let cool slightly. The sauce may be refrigerated in an airtight container for up to 3 days.
Preheat your oven to 450 F. Preheat a pizza pan. Punch down the dough and transfer to a floured work surface. Divide the dough in half. Set half of the dough aside and cover with plastic wrap. Roll out the remaining dough to 12 inches round. You will want your dough to be 1/4 to 1/2 inch thick. Sprinkle the pizza peel with semolina flour and place the rolled dough on top. Brush the top of the dough lightly with olive oil. Spread with 1/2 cup sauce, leaving a 1/2 inch border. Top with half of the sliced tomatoes and basil. Top with half of the mozzarella. Sprinkle with 1 tablespoon Parmesan and season with pepper.
Slide the pizza onto the heated pan in the oven. Bake for 10 to 12 minutes until the dough is golden and the cheese is bubbling. Meanwhile repeat the process with the remaining dough. Let each pizza cool slightly. Cut into slices and serve. Makes 2 pizzas.
Nana’s Calzone
Nana’s Calzone is a delicious lunch or it can be served cold on a summer day. When I serve it warm, I top it with a bit of marinara sauce. All that is needed to complete the meal is a nice tossed salad.
INGREDIENTS
1 Pound Prosciutto
2 Pounds Ricotta Cheese
1 Cup Grated Parmesan Cheese
3 Eggs
1/2 Teaspoon Kosher Salt
1/2 Teaspoon Freshly Ground Pepper
Olive Oil
1/2 Pound Cubed Mozzarella Cheese
1 Pound Pizza Dough (Store Bought or Homemade)
1 Cup Marinara Sauce
Preheat your oven to 350° F. In a large size bowl mix together the prosciutto, ricotta, Parmesan, eggs, salt and pepper. Set aside. Stretch the pizza dough to make a 12 to 14 inch round. Leave the dough slightly thick so that the filling will not ooze out. Put the dough on a lightly oiled pizza pan. Avoid the edges of the pan. Spoon the filling onto half of the pizza round and fold the other half of the dough over to form a large turnover. Press the edges tightly together, with your fingertips, until all of the dough is sealed. Moisten the top and sides of the calzone with olive oil by using the palm of your hand to spread it evenly. Cut a few slits in the middle of the calzone. Put some cubes of the mozzarella and a couple tablespoons full of marinara sauce in each of the slits. Use all of the cheese and sauce. Bake the calzone in the oven for 45 minutes until golden brown. I like to use the medium rack in the oven. Remove from the oven and let sit for 20 minutes. This will allow the cheese to set. Cut into slices and serve as a lunch dish or an appetizer. Top with more marinara sauce. As an appetizer serves 8 and as a main course serves 1 to 2.
Basic Pizza Dough
3/4 Cup Lukewarm Water
1 Package Dry Yeast
1/8 Teaspoon Sugar
3 Cups Unbleached Flour
1 Teaspoon Kosher Salt
1/4 Cup Olive Oil
Put the lukewarm water in a small bowl and sprinkle the yeast and sugar over it. Let stand in a warm and draft free place for 15 minutes until a foam forms on the top. Make sure that the water is NOT hot or it will kill the yeast. In a large bowl combine 1 cup of flour and the salt. Add the olive oil to the yeast mixture and pour the mixture into the bowl of flour. Slowly add the second cup of the flour. Stir with a wooden spoon. When the dough begins to pull away from the sides of the bowl turn it out onto a floured board. Gradually knead the rest of the flour into the dough until the dough is smooth and elastic. The dough should no longer be sticky. Depending on how moist your dough is will depend on how much flour you will need. Coat a medium bowl with olive oil and place the dough in it. Roll the dough to coat on all sides. Cover tightly with plastic wrap and set in a warm place for about an hour. The dough should double in size. To test if the dough has doubled gently press your fingers into it. If your fingers leave an impression then the dough is ready.
Garlic Mushroom Pizza
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Soooooo good!
INGREDIENTS
1 Pizza Dough
¼ Cup Pizza Sauce
3 Finely Chopped Garlic Cloves
1 ½ Cups Shitake Mushrooms
1 Cup White Mushrooms
4 Tablespoons Herb Olive Oil
2 Cups Shredded Provolone Cheese
Remove the chilled dough from the refrigerator 2 hours before you plan to make the pizzas. Preheat your oven to 400° F. Spread the pizza dough out to cover a large pizza pan. Brush with 3 tablespoons of the herb olive oil and then sprinkle with the chopped garlic. Put in the oven and bake for 8 minutes. While in the oven, thinly slice the shitake and white mushroom in a large skillet, heat with the remaining tablespoon of herb olive oil. Cook over a high heat and sauté the mushrooms for 8 minutes until golden. Remove the cooked pizza dough from the oven. Spread the pizza sauce over the cooked dough. Sprinkle the baked dough with the 1 cup of the shredded provolone cheese, then the mushroom and the other cup of the provolone cheese. Place back in the oven and bake for 15 minutes until the cheese is golden and bubbly. Remove from the oven and cut into slices. Repeat until you have used all of the ingredients. Makes 4 pizzas. Serves 8
Victoria’s Herb Olive Oil
Some people don’t like tomato sauce on their pizza or they just like to mix it up a bit. Italians call pizza made without tomato sauce “pizza bianco,” which means white pizza. It’s very tasty and far from bland. Brush this hearty mixture over your dough before topping with your favorite toppings. You may also drizzle Herb Olive Oil over tomatoes, shrimp, and clams or on top of your pizza.
INGREDIENTS
1 Cup Olive Oil
1 ½ Teaspoon Garlic Powder
1 Tablespoon Dried Basil
1 Tablespoon Dried Parsley
1 Teaspoon Dried Oregano
1 Teaspoon Dried Rosemary
1 Teaspoon Dried Crushed Red Pepper
½ Teaspoon Spanish Paprika
½ Teaspoon Dried Thyme
1 Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Black Pepper
In a medium size bowl whisk all of the ingredients together for about 30 seconds. Pour into your favorite bottle or jar. Let the herbs steep in the oil for at least 1 hour before using. Before using shake well because the herbs will have settled. Store tightly covered in a cool dark place for up to two weeks. Make 1 cup.
Pizza Sauce
It is so easy to make your own sauce and it tastes much better than store bought. Use the tomatoes that you already love. The sauce doesn’t need cooking because the tomatoes are cooked when they are canned and the sauce cooks in the oven. Don’t use too much as the sauce should just kiss the dough. For an eight to ten inch pizza use just ¼ cup of sauce.
INGREDIENTS
28 Ounce Can Crushed Tomatoes
1 ½ Teaspoons Red Wine Vinegar
½ Teaspoon Garlic Powder
½ Teaspoon Dried Basil
¼ Teaspoon Dried Oregano
¼ Teaspoon Dried Thyme
¼ Teaspoon Freshly Ground Black Pepper
¼ Teaspoon Kosher Salt
¼ Cup Water
Whisk together all of the ingredients except for the salt and water in a medium size bowl. Whisk in ¼ cup of the water and ¼ cup of the salt. If you need more water to thin out the sauce then use a little more, but be careful not to thin out the sauce too much. You also don’t want the sauce to be too pasty. The sauce should easily spread over the dough. Makes 3 Cup
Roasted Pepper Pizza
This pizza is so easy to make and very healthy. Homemade pizzas are lighter and puffier. They are more like the ones you find at artisan pizza restaurants. Make this Roasted Pepper Pizza for lunch, dinner or a snack. If you want to add meat go ahead, but I think it tastes great the way it is.
INGREDIENTS
Pizza Dough
2 Large Sliced Onions
2 Tablespoons Sugar
1 Tablespoon Balsamic Vinegar
16 Ounces Fire-Roasted Peppers (Drained and Sliced Into Strips)
1 ½ Cups Drained Salsa Fresca
1 Cup Sliced Black Olives
¾ Cup Grated Mozzarella Cheese
Remove the dough from the refrigerator 2 hours before you plan to make your pizzas. Preheat your oven to 500° F and arrange an oven rack one-third of the way up from the bottom of the oven. Place a pizza stone or invert a heavy baking sheet on the rack. In a large skillet heat 2 tablespoons of the olive oil over a medium heat. Add the onions, cook and stir for 10 minutes until the onions are limp and translucent. Stir in the sugar and balsamic vinegar and cook until the juices bubble. Transfer the onions to a strainer set over a bowl. Drain for 3 minutes. Return the juices to the skillet and cook over a medium heat for 5 minutes until the consistency is like honey. Remove from the heat and return the onions to the skillet and stir to coat. Set aside. To assemble, stretch each dough portion into a circle. Transfer one circle onto a pizza peel (a pizza size spatula) or rimless cookie sheet dusted with flour. Top in the following order using one-fourth of each topping per pizza: onion mixture, peppers, salsa, olives and mozzarella cheese. Using the peel or cookie sheet, slide the topped pizza onto the hot baking stone or baking sheet and bake for 5 to 7 minutes until the toppings are bubbling, the cheese is turning golden and the edges of the pizza are golden brown. Rotate the pizzas halfway through for even baking. Remove from the oven and let stand for 5 minutes before slicing. While one pizza is baking, repeat with the remaining dough and toppings. Makes 4 pizzas. Serves 8
Pizza Dough
Great pizza starts with a great quality crust. If you have a great crust then it can carry any topping that you want to put on your homemade pizza.
INGREDIENTS
5 Cups Unbleached Bread Flour
1 Tablespoon Sugar
2 ½ Teaspoons Kosher Salt
1 Teaspoon Fast-Rising Yeast
2 Tablespoons Olive Oil
1 ¾ Cups Plus 1 Tablespoon Room Temperature Water
Extra Olive Oil
In a large bowl, using a large spoon, combine all of the ingredients except for the extra olive oil. Mix for 4 minutes until all ingredients are combined and all of the flour is wet. The dough will be soft. Turn the dough out onto the counter and knead. Knead for 3 minutes until the dough is smooth and supple. If the dough seems overly stiff then incorporate more water, one teaspoon at a time as you mix. If the dough is still wet and sticky then sprinkle a bit more flour in as you mix. The dough should be tacky but not sticky. Lightly grease the bowl with olive oil and form the dough into a smooth ball. Place in the bow and turn to coat the surface with the oil. Cover the bowl with plastic wrap. Make sure to not let the plastic wrap touch the dough. Let the dough stand at room temperature for 30 minutes and then refrigerate overnight or up to three days. The dough will continue to rise in the bowl until it goes dormant from the cold. Two hours before you plan to make the pizzas, rub a light amount of olive oil on a baking sheet or pizza pan. Remove the dough from the fridge and cut the dough into 4 equal pieces. Form each piece into a smooth, round ball. Place the dough balls on the prepared pan and rub with a bit of olive oil. Cover lightly with plastic wrap. While the dough comes to room temperature prepare your toppings and preheat your oven. When your dough is ready shape it by using your hands to form it into a disk. Then drape it over the backs of your hands and use your thumbs to turn the dough and gently stretch it into a circle. Shape all of your dough at once and set it on the counter or your baking pan. The dough might contact slightly as it stand. Tug it back into shape before topping. Makes 4 crusts.
Tomato Sauce Naples Style
Tomato sauces vary from region to region in Italy. Here is the Neapolitan version.
INGREDIENTS
3 Pounds Fresh Tomatoes
1 Minced Yellow Onion
1 Minced Celery Stalk
3 Minced Garlic Cloves
½ Cup Olive Oil
½ Teaspoon Kosher Salt
½ Teaspoon Freshly Ground Pepper
8 Basil Leaves
Wash, dry and seed the tomatoes. Dice into large chunks and place them in a large cooking pot. Add the onion, garlic, celery and ¼ cup of the olive oil. Add the salt and pepper and cook over a low heat for 25 minutes until the tomatoes begin to fall apart. The pot should be without a lid on it. Remove from the heat and let cool for 10 minutes. Place the tomato mixture into a food processor or blender (you can also use a food mill) and puree. Add the remaining ¼ cup olive oil to the pot and return the tomato sauce to the pot. Simmer over a medium low heat for 5 minutes. Chop or tear the basil leaves and add to the pot. Turn the heat off and serve over the pasta of your choice. This sauce is also great on meatballs or as a pizza sauce. Serves 4
Cheese Pizza
Who doesn’t love pizza?!
INGREDIENTS
½ Recipe Basic Pizza Dough
1 Cup Victoria’s Secret Pizza Sauce
2 Tablespoons Freshly Grated Parmesan Cheese
1 Cup Shredded Mozzarella Cheese
Prepare pizza dough & prepare Victoria’s Secret Pizza Sauce. Shape pizza dough as directed. Sprinkle with Parmesan and spread sauce over Parmesan cheese and top with mozzarella. Preheat oven to 450° F. Let prepared pizza rest for about 20 minutes before putting into the oven. Bake until crust is golden which should be approximately 15 to 20 minutes. Serves 4
Pizza Toppings
If you want to top your pizza with more than cheese here are some ideas. To keep the crust crispy, scatter cheese over the dough before topping with other ingredients. Sprinkle fresh herbs over the pizza just before serving.
Try these delicious combinations or make up your own:
1) Grilled radiccio, cooked crumbled pancetta or bacon, crumbled goat cheese and chopped fresh sage.
2) Sautéed cremini mushrooms, cooked sweet Italian sausage, black or green pitted olives, thinly sliced fresh mozzarella cheese and dried oregano.
3) Coarsley chopped grilled eggplant, marinated artichoke hearts, chopped plum tomatoes, shredded mozzarella cheese and fresh basil leaves.
4) Thinly sliced mozzarella cheese, crumbled gorgonzola, spoonfuls of ricotta, freshly ground pepper and fresh basil leaves.
Basic Pizza Dough
INGREDIENTS
1 ¼ Cups Warm Water (105° to 115° F)
1 Package Active Dry Yeast
1 Teaspoon Sugar
2 Tablespoons Olive Oil
2 Teaspoons Salt
Approximately 4 Cups Unbleached Flour or Approximately 3 ½ Cups Bread Flour
Cornmeal for Sprinkling
In a large bowl, combine ¼ cup warm water, yeast and sugar. Stir to dissolve. Let stand for about 5 minutes or until foamy. Be careful that the water is not hot or it will kill the yeast.
With a wooden spoon, stir in the remaining 1 cup of warm water, oil, salt and 1 ½ cups flour until smooth. Gradually add 2 cups unbleached flour or 1 ½ cups bread flour, stirring until dough leaves the side of the bowl. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 10 minutes), working in enough of remaining ½ cup of flour just to keep dough from sticking to the surface.
Shape dough into a ball and place in a large greased bowl. Turn the dough to grease the top. Cover bowl loosely with plastic wrap and let rise in a warm place (80° to 85° F) until doubled in volume, for about 1 ½ hours.
Punch down dough and turn. Now turn onto a lightly floured surface and cut in half, cover loosely and let rest for about 15 minutes. If you are not using right away, place dough in a large greased bowl, cover loosely with greased plastic wrap and refrigerate up to 24 hours.
Sprinkle two large cookie sheets with cornmeal. Shape each dough half into a ball. On one prepared pizza pan (or cookie sheet) with floured rolling pin roll one ball into 14 inch x 10 inch rectangle. Fold edges in to form 1 inch rim. Repeat to make your second pizza. Makes enough dough for 2 large pizzas.
Victoria’s Secret Pizza Sauce
INGREDIENTS
2 Tablespoons Olive Oil
1 Chopped Yellow Onion
4 Finely Chopped Garlic Cloves
One 28 Ounce Can Plum Tomatoes
2 Tablespoons Tomato Paste
2 Tablespoons Chopped Fresh Basil
½ Teaspoon Salt
In a nonreactive 3 quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook. Stir until onion is tender (about 5 minutes). Stir in tomatoes with their juice, tomato paste (I like to use the tomato paste that comes in a tube), basil and salt. Heat to boiling, breaking up tomatoes with the side of your spoon. Reduce heat and partially cover and simmer, stirring occasionally, until sauce has thickened slightly (about 20 minutes). Makes 3 ½ cups.
