Calzone Pizza

Calzone Pizza

Recipe source :  Adapted from Pearl Magazine
Pizza dough from :  The Pioneer Woman


I came across this Calzone pizza which basically uses cheese, cheese and more cheese. Three different types of cheeses. The featured recipe called for ready-made pizza dough. But I made the pizza dough using recipe from The Pioneer Woman. Cream cheese was used as a spread instead of the usual tomato paste or pesto. Mozzarella cheese for the toppings. I omitted blue cheese. 

This Calzone pizza is definitely not for those who are looking for the traditional pizzas with rich toppings. This Calzone pizza has a very simple theme. 

Ingredients For The Crust (recipe from Ree Drummond) 

1 teaspoon dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon salt
3 tablespoons olive oil 


This amount is enough to make two Calzones.

Preparation Instructions For The Crust

1.  Sprinkle yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.
2.  In a mixer, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour. 
3.  Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
4.  Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. 
5.  Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.


Note: Ree said it’s best to make the dough at least 24 hours in advance.

Ingredients for the filling

160g turkey ham or sausages,cut into small pieces
40g cream cheese, melted   
20g blue cheese                     ( I did not use this )
200g Mozzarella cheese
20g pesto                                ( I used fresh chopped basil instead )    

Method

1.  Divide the dough into two portions.  
2.  Brush cream cheese generously on surface of the pizza base.
3.  Arrange turkey ham or sausages and Mozzarella cheese on half the base.
4.  Fold in half to form a crescent shape. Use a fork to press along the edges.
5.  Brush cream cheese and sprinkle Mozzarella cheese and chopped basil on top of the crescent.
6.  Repeat process to make another Calzone.
7.  Bake the crescent shaped pizzas at 200 degree C for 10 to 15 minutes or until golden brown.
8.  Serve piping hot!

I am linking this post to  Cook-Your-Book #4 hosted by Joyce of Kitchen Flavours

                 
                     

I am also submitting this post to  Aspiring Bakers #35: A Palate for Pizza (September 2013)

 hosted by Joey from Little accidents in the Kitchen

Pizza Ree-a ( Ree Drummond ) 比萨

Pizza Ree-a ( Ree Drummond ) 比萨

Recipe source :  The Pioneer Woman


After reading Mich's post I hopped over to The Pioneer Woman's pizza recipes as I was intrigue by the pizza crust that requires more than 24 hours to proof. And after reading Ree's posts on pizzas,  I had a hard time deciding which pizza to make because all the featured pizzas looked awesome! 

Pizza Ree-a is all vegetables. I adapted the original recipe. I added ham to cater to my family's taste buds. I prefer a plain base, so I omitted using pesto as a spread.  And I baked the cherry tomatoes together with the crust instead of pouring them over the baked crust and is supposed to be eaten as tomato-basil salad.

Ingredients For The Crust

1 teaspoon dry yeast
3/4 cup warm water
2 cups all-purpose flour
3/4 teaspoon salt
3 tablespoons olive oil 

Preparation Instructions For The Crust

1.  Sprinkle yeast over 3/4 cup warm (not lukewarm) water. Let stand for a few minutes.
2.  In a mixer, combine flour and salt. With the mixer running on low speed, drizzle in olive oil until combined with flour. 
3.  Next, pour in yeast/water mixture and mix until just combined, and the dough comes together in a sticky mass.
4.  Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. 
5.  Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it.


Note: Ree said it’s best to make the dough at least 24 hours in advance. ( I made the crust 42 hours in advance )

Ingredients For Topping

Salt and pepper, to taste
1/4 cup prepared pesto                          ( I did not use pesto ) 
5 cloves minced garlic
170g red and yellow cherry tomatoes, halved lengthwise 
1 tbsp Worcestershire sauce                  ( Ree used balsamic vinegar )
16 whole basil Leaves, shredded
Parmesan cheese
Mozzarella cheese

Note :  I used only Mozzarella and Parmesan cheese 

Preparation Instructions For Topping

 
1.  In a small skillet, heat olive oil over medium-high heat. 
2.  Add garlic and stir, lightly frying for about a minute, removing before the garlic gets too brown. Pour into a mixing bowl and allow to cool slightly.
3.  Add tomatoes, Worcestershire sauce, basil, salt and pepper to the bowl. 
4.  Toss to combine, then taste and add more basil if needed, and more salt if needed. Set aside.
5.  Roll out the pizza dough as thin as it will go and transfer to an oiled baking tray. Drizzle a little olive oil on the dough and smear it around with your fingers. 
6.  Sprinkle with salt and pepper. 
7.  Sprinkle with Mozzarella and Parmesan cheese.
8.  Place pieces of ham on top. 
9. Spoon the tomato-basil mixture on top. Sprinkle with more cheese.
10.  Bake pizza for 12-15 minutes at 200 degree C or until crust is golden.
11. Cut into squares or rectangles and serve!

  

Before baking

After baking 

A slice of the awesome pizza

I am linking this post to "Cook Like A Star" 

Hosted by Baby Sumo of Eat Your Heart Out, 

Zoe from Bake For Happy Kids and Mich from Piece of Cake  

I am also submitting this post to  Aspiring Bakers #35: A Palate for Pizza (September 2013) hosted by Joey from Little accidents in the Kitchen