Usually, calzones contain more meat and/or
vegetables. Sometimes, they can contain egg, especially when sealing and
baking. However, I have not used eggs at all; only olive oil, which gives a
great flavour when baking pizza. There are two toppings I have done
(margherita/cheese and tomato, as well as four cheese & mushroom), since I
have received thousands of requests for pizza. The dough is the same as the
previous pizza recipe. I shall include this here for easy reference.
CALZONE-TWO WAYS!
Dough:
2 ¼ tsp
yeast (7g or 1 envelope)
2 ½ cups
bread flour
½ tsp
sugar
Salt to
taste
1-2 tbsp
olive oil
¾ cup
(about 150-180 ml) lukewarm water
Cornmeal
+ extra olive oil for dressing
Olive Oil Sauce-For Calzone with Four Cheeses &
Mushrooms
2 tbsp olive oil
2 cloves garlic, finely chopped (optional)
Salt to taste
Dash of black pepper
Dash of Italian herbs (especially dried oregano and
dried basil)
Dash of parmesan cheese powder (optional)
Toppings:
Pizza sauce given above
3 large mushrooms
1 tbsp olive oil
2 cloves garlic
Salt, pepper and ground thyme to taste
50g mozzarella cheese, grated
10g parmesan cheese, grated (either block or
already grated- otherwise, just use powder)
40g gruyere cheese, grated
4-6 tsp Philadelphia cream cheese
Note: You can add caramelised onions and/or fresh
rosemary if you like.
METHOD:
Dough:
1.
Dissolve the yeast and sugar in your lukewarm water and let this stand for
about 5 mins.
2. Mix
flour and salt. Make a well in the centre and add your lukewarm water to it
gradually.
3. Bring
your dough together first, by folding in the flour to the wet ingredients. If
it's too dry, then you need to add more regular water, but gradually and keep
mixing until you get a soft and well-combined dough as shown in the video.
4. Knead
your dough until smooth. This should take about 5-10 minutes.
5. Rub a
little olive oil on your dough and place it to proof in a warm place for
about 1 hour, or until well risen.
6. Knock
back dough after it has risen and get all air out.
7.
Preheat oven to 200 deg C (420 deg F or Gas Mark 6). Remember, this should be
lower for fan forced ovens (190 deg C, 375 deg F or Gas Mark 5).
8.
Stretch and roll to desired shape. Keep aside.
9. Grease
the back of a baking sheet or pizza stone with a bit of olive oil and sprinkle
cornmeal. Place this into the hot oven and let the tray get a bit hot. This
should take only about 5-10 mins.
Sauce:
For Margherita
2
tbsp olive oil
3-4
cloves garlic, finely chopped
½
onion, finely chopped (optional)
137g
canned tomato, diced (you can choose to use puree, but I prefer diced, since I
can check the quality)
Salt
to taste
Dash
of black pepper
Dash
of Italian herbs (especially dried oregano and dried basil)
Pinch
of sugar
Dash
of parmesan cheese powder (optional)
-Some people add onion powder, garlic powder, other
herbs and paprika for taste. You can add whatever spices you like. Others even
add red chilli powder and/or tomato ketchup for flavour, especially in India. I,
personally, do not do this.
Toppings:
1 tbsp prepared pizza sauce (as above)
125g buffalo milk mozzarella cheese, torn into pieces3 tbsp parmesan cheese (you can use powdered, grated or block variety)
6 basil leaves
½ to 1 tbsp olive oil for baking
1 tbsp prepared pizza sauce (as above)
125g buffalo milk mozzarella cheese, torn into pieces3 tbsp parmesan cheese (you can use powdered, grated or block variety)
6 basil leaves
½ to 1 tbsp olive oil for baking
Note:
you might need a little water to seal the edges
Sauce:
1. Heat oil in a pan, add garlic and
let it cook till fragrant.
2.
Add onion
and lightly sauté until pink.
3.
Gently
blend the tomatoes with either hand, fork or blender (your choice).
4.
Add
blended tomatoes & cook properly. You might need to add a bit of water, in
case mixture is too thick.
5.
Add salt,
pepper, herbs, sugar and cheese. Add whatever seasonings you like at this
point. You might wish to add 1-2 fresh basil leaves, chopped at this point.
6. Cover this up & cook for 10
mins. Keep aside.
Toppings:
2.
Top that
half with buffalo milk mozzarella, parmesan cheese, a little salt and pepper.
3.
Top with
basil leaves.
4.
Fold the
other half gently on top & seal edges with a fork.
5.
Brush
with olive oil and transfer calzone onto baking sheet or pizza stone.
6.
Bake for
5-10 mins or until dough browns a little, and/or calzone smells nice and
fragrant.
1. Mix all ingredients together well
and keep aside.
1. Heat oil in a pan, and add
garlic. Cook till fragrant.
2.
Add
mushrooms and cook till a bit soft.
3.
Season
with salt, pepper and thyme. Keep aside.
4.
Brush one
half with olive oil sauce and place mushrooms on top
5.
Top with
mozzarella, parmesan and gruyere cheese.
6.
Place
spoonfuls of cream cheese on all sides. You may wish to season again to your
taste.
7.
Fold the
other half gently on top & seal edges with a fork.
8.
Brush
with olive oil and transfer calzone onto baking sheet or pizza stone.
9.
Bake for
5-10 mins or until dough browns a little, and/or calzone smells nice and
fragrant.
10. Serve both types of calzone hot with green salad or as
desired.
NUTRITIONAL TABLE
Above (Calzone Margherita); Below (Calzone with Four Cheeses & Mushroom)
Nutritional Table- For 3 Calzones
|
|
Cal (kcal)
|
1534
|
Total Fat (g)
|
65.2
|
Saturated Fat (g)
|
21.7
|
Cholesterol (mg)
|
30
|
Sodium (mg)
|
332
|
Total Carbohydrate (g)
|
186.9
|
Dietary Fibre (g)
|
12.2
|
Total Sugars (g)
|
12.5
|
Protein (g)
|
56.1
|
Vitamin D (%)
|
0
|
Calcium (%)
|
18
|
Iron (%)
|
70
|
Potassium (%)
|
10
|
Nutritional Table
|
|
Cal (kcal)
|
1283
|
Total Fat (g)
|
53.3
|
Saturated Fat (g)
|
12
|
Cholesterol (mg)
|
24
|
Sodium (mg)
|
457
|
Total Carbohydrate (g)
|
166.8
|
Dietary Fibre (g)
|
7.9
|
Total Sugars (g)
|
1.1
|
Protein (g)
|
40.4
|
Vitamin D (%)
|
181
|
Calcium (%)
|
36
|
Iron (%)
|
66
|
Potassium (%)
|
9
|
