…..to bring you a message of pizza and calzone. Like that segue way?
I had a ball of dough staring me in the face (TWSS?) from the depths of my refrigerator; and I knew that I had to do something with it or else it was going to taunt me every time I opened the fridge for the rest of the week.
I went about this sort of haphazardly; as many of my kitchen adventures start.
I preheated the oven to 350, lightly greased a baking sheet and put the following on to saute:
Then I took out all the vegetables, cheeses, meats and toppings in my fridge spread it all out on my wee little counter and stared at it until inspiration struck.
And struck it did.
One Doughball, 3 Ways
(Ingredient measurements are approximate, since I was mixing this and that, and you should too!)
1 16 oz ball of Whole Wheat dough (or make your own)
1 tsp + 1 tbs olive oil
1/2 large white onion, sliced
4oz White Button Mushrooms, cleaned and sliced
4 garlic cloves, peeled and sliced in half
2 tbs each: Gouda, Goat, Gruyère and Parmesan cheeses, shredded
1/4c. Additional Parmesan, shredded
2 slices Swiss Cheese (or 1/4c. shredded)
1 heaping cup artichoke hearts (in water or frozen), rinsed and minced
1 tbs frozen (or Fresh) Basil
4oz Herbed Turkey Breast (or Chicken, whatever you have)
2 tbs Kalamata olives, chopped roughly (optional)
4-6oz Pastrami or Corned Beef (mine was leftover from a Zaftig’s feast on Sunday)
2 tbs Grainy Brown Mustard
Sea Salt, Freshly Ground Black Pepper
Pre-heat Oven to 350. Lightly grease a baking sheet (or use a pizza stone). In a medium saucepan over low heat, add 1 tsp olive oil, onion, mushrooms and garlic. Add salt & pepper and saute lightly. Meanwhile, separate dough into 3 pieces.
4 Cheese White Pizza
Using a rolling-pin (or heavy can), roll one dough ball out to about 1/2 ” thick (I like a really thin crust pizza). You may need a bit of flour on your hands/cutting board so dough doesn’t stick. Using the back of a spoon, spread 1 tbs of olive oil over the entire crust. Add a bit of sea salt and black pepper. Layer on cheeses in any ole fashion you like. Layer on 1/2 of the cup of artichokes on top. Next scoop some of the sautéed onions, garlic, mushroom mix from your pan and add on top. Finish off your masterpiece with the basil and another sprinkle of black pepper. Bake for 20 minutes until cheese is melted, and crust is bubbly and delicious. Serves 2.
Serving suggestion: Pair with a simple arugula salad dressed with lemon juice, salt, pepper and oil.
While the pizza bakes, assemble calzones.
Deli Calzones: Turkey & Artichoke and Pastrami & Swiss
(these are perfect for lunches, as they don’t require heating or a dipping sauce; although both would be dynamite!)
Lightly grease a second baking sheet, pizza stone (or a piece of tin foil if you’re reusing your baking sheet from the oven). Using a rolling-pin (or heavy can), roll two dough balls out to about 1 ” thick; you want them to be large enough to hold your fillings; but thick enough to fold nicely. You may need a bit of flour on your hands/cutting board so dough doesn’t stick. In the center of one calzone, layer turkey, Parmesan, the remaining amount of artichokes and Kalamata olives (if using). On the second calzone, carefully layer Swiss cheese, Pastrami, the remaining mix of onions, garlic and mushrooms. Smear the mustard on top.
Add black pepper and a pinch of salt to each calzone. Carefully fold the dough over the first calzone, so all the filling are neatly inside. Using a bit of water on your hands, seal your edges shut by crimping them together (you can also use an egg white wash if you prefer). Make 2 slits in the top of the dough with a sharp knife so steam can escape. Repeat with the second calzone. Place the calzones carefully on greased baking sheet. Lightly spritz with olive oil or give an egg wash before baking. Bake 20-25 minutes until dough is golden brown.
Suggested Dipping Sauces:
Creamy or Olive Oil Caesar Dressing (Turkey Calzone)
Russian Dressing (Pastrami Calzone)