Pocket Pizza

As I noted in an earlier post, November 3 was John Motagu’s birthday anniversary. Although it’s doubtful that the 4th Earl of Sandwich was responsible for the invention of even the English sandwich, much less the entire genre of fillings wrapped in bread, he may indeed be the source of the English word for these handy edibles.

Although the most common comestible that comes to mind when we hear the word “sandwich” is two slices of bread with various dry fillings such as roast beef and onion or bologna and cheese, I think things such as Cornish Pasties, empanadas, and chimichangas can also be considered sandwiches.

The Italian version of these sandwiches where the filling is cooked inside the bread is the calzone. This another of those common dishes I’ve never gotten around to making before. The first step was to make the dough for filling and so I hauled out my sourdough starter and hit the Internet to see what I could come up with. I found the basis of this recipe at What’s Cooking America.

Sourdough Pizza Dough

1 1/2 c sourdough starter, room temperature
1 tbls olive oil
1 tsp coarse salt
1 1/2 c all purpose flour
1/4 c shredded parmesan

Mix all ingredients together in the bowl of a stand mixer using the dough hook at low speed. Increase speed to medium and knead for five minutes. Note: Depending upon how wet your starter is, you may need to add water while mixing or additional flour while kneading to achieve a smooth, workable dough. (Add water or flour a tablespoon at a time and allow time for additions to be incorporated.)

Allow dough to rest for 30 minutes before rolling out for pizza.

Preheat pizza stone or tiles on a middle lower rack to 500F — ideally 45 minutes to an hour before baking.

Dough may be refrigerated for several days prior to rolling out. Store in a zip-lock bag sprayed with nonstick spray. Allow to come to room temperature before rolling out.

Makes enough dough for two 12″ pizzas

Tomato, Cheese, & Sausage Calzone

1 ea 28 oz can diced tomatoes — drained
2 tbls olive oil
2 cloves garlic — sliced
1.4 lb Italian sausage — cut into 1/4″ rounds
2 tsp dried Italian herb mix (I like Penzeys)
1/2 ea onion — diced
1/2 ea red bell pepper — diced
1/2 lb Italian sausage
1/3 c chopped olives
2 oz provolone — sliced into thin strips
1 oz cheddar — sliced into thin strips
1 oz parmesan — shredded
2 tbls butter — melted

Preheat pizza stone or tiles on a middle lower rack to 400F — ideally 45 minutes to an hour before baking. (Note: this is lower than the temperature for a pizza because the calzone needs to cook longer.)

Brown sausage in a nonstick skillet over medium-low heat. Drain on paper towel.

Wipe grease out of skillet with a paper towel and return to heat. Add olive oil and garlic and cook until garlic fragrance is releases — about one minute. Add tomatoes and herb mix. Cook until most liquid evaporates. Remove from heat and let cool.

Roll out dough about 1/8″ thick and cut into two or three 7″ rounds. Combine dough scraps and knead until cohesive. Roll out and cut into two more rounds for a total of four rounds.

Divide all ingredients (except butter) evenly on half of each round leaving a border at least 1/2″ wide. Moisten border and fold over dough to create a crescent shape. Cut slits in the top of the calzone.

Using a peel dusted with corn meal, slide calzones onto stone.

Bake 10 minutes. Brush calzone with butter and cook another 20 minutes or until nicely browned.

The sourdough makes a delicious pastry but I recommend using all purpose flour instead of bread flour as bread flour results in a tough crust.

Technorati: Food | calzone | sourdough pizza dough

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