forum: Food & Drink

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#1 Sun 15 Jul 07 3:49pm

Khun

Member
Occupation Food Technologist
From The Netherlands
Member since Sat 19 Feb 05

Pizza Calzone

After combining all sorts of recipes and ideas I came up with a really good filled pizza: The Pizza Calzone.
Here is the recipe enough for three (quite large) pizza’s.

The dough:
450 grams of plain white flour
113g semolina di grano duro
11g sea salt
8 grams dried yeast (or 14 grams fresh yeast)
340 ml (warm water)

Mix the flour, semolina and salt. Than mix in the dried yeast (if you use fresh yeast, then dissolve the fresh yeast first into the water). Add the water, stir and knead at least 10 minutes until you have an elastic, smooth and no-sticking dough.

Let it rise for about an hour (covered in a bowl or something).
In the meantime make the sauce (or make the sauce first and than make the pizzadough)

The filling:
Some olive oil
3 slices of bacon
1 onion, finely chopped
1 carrot, finely chopped
1 stalk celery, chopped
1 clove garlic, chopped
250 grams (lean) minced beef
A small tin tomato paste (about 80 grams)\
Some mixed dried herbs
450 ml beef stock
Salt and pepper
A handful big green olives, in rings
Salami
Some good melting cheese, grated
2 balls mozzarella, sliced
Parmesan cheese, freshly grated

In a saucepan, heat the oil; add bacon. Cook until crisp. Add onion, carrot, celery and garlic. Cook, stirring, until it is softer.

Add minced beef and cook, stirring until brown. Drain off fatt if you like.

Stir in tomato paste, mixed dried herbs and stock. Cover and simmer 30 minutes. Season to taste with salt and pepper.
Leave to cool a little.

After cooling down a bit, add the olives and stir.

Roll the pizza dough into 3 circles.

Spoon some sauce on top of each pizza circle and make layers of salami, melting cheese, mozzarella, parmesan cheese and sauce.

Fold the pizzadough (the one end to the other; like the shape of a half a circlel).

Sprinkle some leftover grated cheese (not too much) on top and bake the calzonepizza’s about 15-20 minutes in a preheated oven of 240 degree Celsius until the crust is crisp and golden.

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#2 Sun 15 Jul 07 5:54pm

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Pizza Calzone

That sounds good.  What kind of melting cheese did you use?
Eddie

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#3 Sun 15 Jul 07 6:59pm

Khun

Member
Occupation Food Technologist
From The Netherlands
Member since Sat 19 Feb 05

Re: Pizza Calzone

Just a young cheese... in any case not a cheese with a strong taste/ flavour, that is what the parmesan cheese (about a handful freshly grated) is for.

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#4 Mon 16 Jul 07 5:10am

SonomaEddie

Forum super champ
Occupation Chief cook and bottle washer
From Northern California
Member since Sat 10 Feb 07

Re: Pizza Calzone

Maybe a double cream gouda?  Just ran across that here and am loving it.

eddie

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#5 Mon 16 Jul 07 9:31am

Khun

Member
Occupation Food Technologist
From The Netherlands
Member since Sat 19 Feb 05

Re: Pizza Calzone

Yes, that is it... make sure it is a young cheese from Gouda. I had forgotten that here where I live (the Netherlands) these sort of cheeses are very common, but in other parts of the world are hard to find except Gouda cheese.

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