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Posts Tagged ‘Pizza’

Weeknight Calzones

Tuesday, October 30th, 2012

Once upon a time, there lived a girl who never wanted pizza.  It’s not that she didn’t like pizza.  In fact, she liked it quite a bit.  It’s just that when pizza was offered as an option, it was never what she wanted.

I hate to say it, but that girl is me.  I don’t know what it is, but I’m never in the mood for pizza.  I always enjoy it when I eat it.  What’s not to love?  Dough, tomato sauce, cheese, and any other topping you could imagine.  If asked, though, I’d rather eat something else.

The problem is my husband LOVES pizza.  We, ahem, buy pizza bagels on a regular basis.  Every time we debate what to order in, his first suggestion is pizza.  So, when my cube-mate offered me a recipe for mini calzones, I knew what I had to do.  I had to give them a try.  The results were delicious, and this recipe has become a weeknight staple.

 

Chicken, Spinach, and Artichoke Calzones (adapted from Cuisine at Home)

3/4 cup shredded Mozzarella

1/4 cup shredded Parmesean

1 chicken breast, cooked and diced

1 package Garlic and Fine Herbs Boursin

1/4 cup minced onion

1/2 cup chopped artichoke hearts (I used about 5 artichoke hearts in brine, rinsed)

1/3 cup chopped frozen spinach, thawed and squeezed of excess water

1 tablespoon minced garlic

Pinch of red pepper flakes

1 pound prepared pizza dough

1 egg, beaten

Flour

Place a pizza stone in the oven and preheat the oven to 500 degrees.

For the filling, combine the cheeses, chicken, onion, artichoke hearts, spinach, garlic, and red pepper flakes.  Mix to combine the ingredients evenly.

Divide the dough into four equal segments.  Dust the dough and the work surface with flour.  Gently roll and stretch the dough into an eight inch round and let rest.  I let mine rest for about 10 minutes.

Place 1/4 of the filling onto one side of each dough round.  Stretch the dough over the filling and crimp the edges to seal the calzones.  Brush each calzone with the beaten egg and sprinkle with coarse sea salt.

 

Place the calzones on the heated pizza stone and bake for 12 minutes.  Let cool for 10 minutes before serving.  Enjoy!

 

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Pizza!

Monday, January 4th, 2010

So, we got a pizza stone as a wedding present, and I finally got a chance to use it this weekend.  After talking to my dad and my uncle, I was very intimidated about using the pizza stone (my dad reminded me about our failures at making pizza when I was younger), but I was prett proud of my results.

First of all, I wanted to make my own dough, but I was having problems getting the yeast to foam up properly.  So, I ran to Whole Foods to get some premade dough.  It worked pretty well.

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I used one ball of dough to make two pizzas. Place pizza stone in oven, heat to 500 degrees for 30 minutes..

While the oven is heating,  knead and roll the dough out.  I used the following toppings:

Adapted from Pizza by Pamela Sheldon Jones

1/4 lb. shrimp, chopped

3 TBSP pesto (I used store bought pesto, since I happened to have some around)

3 sun dried tomatoes, chopped

1 roasted red pepper, sliced

1/4 c. grated Parmesan cheese

Mix all ingredients in a bowl.  Spread the mixture over one of the pizza rounds.

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Adapted from The Dean and DeLuca Cookbook

3 TBSP diced tomatoes with juice

8 slices mozzarella

5 torn basil leaves

1/4 c. grated Parmesan cheese

Spread tomato sauce over the pizza round.  Cover with the mozzarella cheese.

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Bake for 7 minutes.

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Top with basil and Parmesan.

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Our favorite was definitely the shrimp pesto pizza.  We have a ton of other recipes to try, so stay tuned for more pizza recipes (hopefully with a more successful attempt at making my own dough.

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