On this week's Food for Life we made a delicious Broccoli and Mozzarella Calzone. It is a great quick weeknight meal or a weekend treat!
I love making calzones and personal size pizzas for a mid-week treat with store bought dough or defrosting dough you made. Who says that you need to save pizza night for Friday! I made a broccoli mozzarella cheese calzone, but in reality you can add anything in them. It is a great way to get your kids involved in the dinner making process, especially if you have picky eaters. You can set up a bar of different vegetables, cheeses, herbs and meats for your family to make their own.
Fresh Pizza Dough
3 cups all purpose gluten free blend flour, plus more for sprinkling
1 tbs. instant yeast
1 1/2 tsp. honey
1 1/2 tsp. fine sea salt
1 1/8 tsp. warm water
4 1/2 tbsp. extra- virgin olive oil
In bowl of a stand mixer fitted with a paddle attachment, place the flour, yeast and salt. Whisk together with a fork or handheld whisk. Add the water, honey and olive oil and start to mix until the dough comes together. Turn the mixer on high speed until the dough is no longer a ball but starts to look whipped. Transfer the dough to a lightly greased container or bowl with a tight lid. Make sure it is covered tightly. Place in a warm, draft free area to rise until it is about 150% of its original size. Roughly an our hour to an hour and half.
When the dough is ready split it in 4 for calzones or two for pizzas. Preheat the oven to 425 degrees. Once the oven is heated add a pizza stone or rimmed baking sheet in the oven to preheat. Chill the dough for 15 minutes to make it easier to work with. Remove from the fridge and roll the dough balls out on a lightly floured, worked surface, to 1/4 inch thick.You want more of an oval shaped dough for calzones. Keep the dough balls you aren't working with covered so they don't dry out.
Place rolled out dough on a piece of parchment paper that has been greased with olive oil. Fill one half with desired fillings and cheese, gently fold over the dough and seal the edges with a little water. Turn the edges up to get it nice and crimped, brush with olive oil and transfer to preheated baking sheet or stone, bake for 18-22 minutes or until golden brown. Serve with tomato basil sauce for dipping.
Tomato Basil Sauce
2 tsp. olive oil
1 28 oz. can crushed tomatoes
1 tsp. honey
1 handful, torn fresh basil
Salt and Pepper to taste
Optional: 1 tsp. crushed red pepper flakes
In a medium saucepan add olive oil, honey, salt and pepper until simmering. Add in the crushed tomatoes and stir to combine. Bring to a boil and then reduce to a simmer for 15-20 minutes until thick and reduced. Add the handful of fresh torn basil in the last 5-8 minutes of cooking.