Calzoni are half-moon shaped stuffed pizzas that can be prepared as individual servings or one large turnover to be sliced into pieces. The fillings can include a variety of meats, vegetables, and cheeses. In Italy, calzoni are not typically prepared with tomato sauce. This version combines spicy sausage (use mild if you prefer), spinach, and a blend of mozzarella and provolone cheeses. Brushing the calzoni with an egg wash gives the baked pies a professional sheen. [Read more…]
Pizza with garlic and olive oil is kitchen magic.
When the cupboard seems bare, you can whip up this satisfying supper or snack with basic foodstuffs—olive oil, garlic, oregano, flour, and dry yeast—that most likely are in your pantry.
This pizza is a fine accompaniment to insalata caprese, fresh mozzarella and tomatoes.
If you’re the advance-planning type, you can pull a pre-made crust out of your freezer.
Pizza Aglio e Olio Recipe
Makes one 14-to-16-inch pizza
Basic Pizza Dough Recipe
1 tablespoon semolina or cornmeal
2 tablespoons extra-virgin olive oil
1/4 cup thinly-sliced garlic
1/2 teaspoon dried oregano
1/2 teaspoon kosher or sea salt
Prepare the Basic Pizza Dough and set aside to rise. Coat a 14-to-16-inch round pizza pan with cooking spray. Sprinkle semolina or cornmeal evenly over the pan surface.
Punch down the dough and place on a lightly floured work surface and let stand for 5 minutes. With lightly floured hands or rolling pin, pat or roll from the center outward into a 14- or 16-inch circle. Transfer to the prepared pan. Fold the edges to make a rounded border. Cover with plastic wrap and set aside for about 15 minutes, or until slightly risen.
Preheat the oven to 450°F.
Drizzle 1 tablespoon oil over the crust. Spread with the back of a spoon. Evenly scatter the garlic, oregano, and salt over the crust. Season to taste with pepper. Drizzle on the remaining 1 tablespoon oil.
Bake for about 15 minutes, or until golden and bubbly. Remove and let stand for 5 minutes. Brush any pooled oil over the border of the crust.