Home

QuantumRelativity.com
Quantum Relativity Recipes
Calzone or Pizza
by Mark Lawrence

Football
Investing
Motorcycles
Neural Networks


Home

Articles
Calculus
Electromagnetism
Relativity
Physical Units
Space-Time Part I:
  Curved Space-Time
Space-Time Part II:
  Black Holes

References

Links

Art

Quotes

Recipes
Meat Marinades
Salsa
BBQ Pork
Al Pastor
Carnitas
Frijoles: Refried Beans
Shrimp Burritos
Shrimp Enchiladas
Spanish Rice

Calzone or Pizza

Korma Chicken
Kung Pao Shrimp
Thai Chicken and Bamboo
Thai Curry

Cioppino
Killer Shrimp
Louisiana BBQ Shrimp
Seafood Chowder
Salmon
Grilled Salted Garlic Shrimp
Spicy Tuna Herb Salad
Blackened Tuna

Beef or Chicken Stroganoff
Wisconsin Bratwurst
Hearts & Gizzards
Chili Cheese Fries
Cole Slaw
Soup with Dumplings
Garlic Cheese Sauce
Hot Garlic Butter
Greek Salad
Leg of Lamb
Vegan Gravy

Cornbread
Chocolate Fruit & Nut Pie
Chocolate Truffles
Sour Cream Cookies
Chocolate Cream Angel Cake
Sour Cream Pound Cake
Cream Cheese Pound Cake
German Chocolate Pound Cake
Rice Pudding
Quick Chocolate Sauce
Quick Chocolate Pie

Cups-tsp-tbl-ml

Home Made Dog Food
Ant Killer

I recommend FireFox

Calzone is an Italian dish. It's what "pocket pizzas" were back when they were actual food. This recipe also works for Pizza, with some minor construction changes.

Ingredients
4 cups flour
1 pack yeast
1 1/4 cupwarm water
2 tbl olive oil
2 tbl corn meal
1/2 stickbutter
2 clovesgarlic
2 cups ricotta cheese (Calzone)
1 cup mozerella cheese (Calzone)
3 cups mozerella cheese (Pizza)
1 can black olives
3 mediumitalian sausage
1 can spaghetti sauce
1/4 tsp oregano
1/4 tsp thyme


Directions
  1. Combine flour, yeast, warm water, olive oil in a large mixing bowl. Mix until smooth, then kneed for 3-5 minutes. While kneeding, roll dough in more flour until it no longer sticks to your hands. Set dough aside for 5 minutes.

  2. Chop the garlic into very small pieces. Melt the butter in a small pan, and saute the garlic in the butter until the garlic softens.

  3. In a skillet, cook the Italian sausages.

  4. Roll the dough out into a rough rectangle.

  5. Calzone: Spread the garlic butter on half the dough, then spread the ricotta and mozeralla cheeses on the same half. Optionally place black olive, sausage, spinach leaves, mushrooms, artichoke hearts, pepperoni onto the same half. Fold the other half of the dough over the top, and pinch the edges together.

  6. Calzone: In the pan which had held the garlic butter, place the can of tomato sauce and the oregano and thyme. Optionally add some sausage and/or mushrooms. Simmer until the calzone is done baking.

  7. Pizza: Spread the garlic butter on the dough, then the spaghetti sauce, oregano, and thyme. Spread mozeralla cheese. Optionally place black olive, onion, sausage, spinach leaves, mushrooms, pepperoni onto the pizza. Greek Pizza is onion, black olive, artichoke hearts, feta cheese. Cowboy pizza has 1/2 cup BBQ sauce mixed into the spaghetti sauce.

  8. Pizza: If you have kids, let each kid choose the toppings for their slice of pizza. If you pick, they only want cheese. If they pick, you'll be surprised by what they put on, and the enormous care they will show in placing each item just so.

  9. Spread the corn meal on a large cookie sheet, then place the calzone onto the cookie sheet. The corn meal will keep the calzone from sticking, you don't need to grease the pan. Bake in the oven at about 425 degrees until crust is golden brown, about 15 minutes.

  10. Remove the calzone from the oven, and slide it onto a cutting board. Cut it with a bread knife. Serve with the tomato sauce on the side, to be poured onto the calzone after it's served.

To mince the garlic: place the garlic cloves on a cutting board, and place the flat of a large chef's knife on a clove, then hit the other side with your fist. Peal the clove (it will be easy now). Place the pealed cloves near each other on the cutting board, hold the tip of the chef's knife on the board with one hand about 3" away from the cloves, and rock the blade up and down repeatedly. The edge of the knife is always touching the cutting board, you can't possibly get cut.


Copyright © 2002-2016 Mark Lawrence. All rights reserved. Reproduction is strictly prohibited.

Email me, mark@calsci.com, with suggestions, additions, broken links.
Revised Friday, 09-Sep-2016 17:20:40 CDT