Calzone Pocket Pizza

By Mark Lawrence

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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.

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

  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.