Monday, February 11, 2013

Perfect Calazone

When you are in the mood for a really satisfying meal or make something special for someone, this just might be what you are looking for.  This tastes just like an entree from an old favorite restaurant of ours that is sadly no longer is business. 
This is really easy to make even though it looks like it took hours!  You can make your calazones different sizes and with a variety of different fillings. Make it vegetarian as shown above. 

Sprinkle some parmessan or Daiya (for vegans) on top....

or serve it plain.

Each bite is like a mini pizza dipped in marinara sauce.  Soooo good!!

Perfect Calazone                          Makes 2 large calazones
1 pkg dry yeast
1 1/4 cup warm water
3 1/2 cups unbleached all-purpose flour
1/2 tsp salt

Pour warm water in a large mixing bowl, immediately sprinkle yeast over water and let sit about 1-2 minutes. Stir well. Add all ingredients and mix well. Turn onto a floured board and knead until smooth and elastic. About 5-10 minutes. It can vary, I'm kind of aggressive so it only takes me about 5. 
Place in a large mixing bowl lightly sprayed with a non stick cooking spray, cover with a towel and let sit until doubled in size. (about an hour)

While the dough is rising use this time to cut up the ingredients you are going to be filling your calazones with and shred lots of mozzarella cheese. The amounts of these ingredients are totally personal.  Basically whatever you like on a pizza will be perfect inside a calazone. For example a meat eater might choose from, sausage, ham, or pepperoni...or all three. Be sure and include things like  different colored peppers, onions, mushrooms, olives and mozzarella cheese.  

Open a jar of your favorite marinara sauce and heat it on the stove. 
Preheat oven to 400.  Prepare baking sheets with a non stick cooking spray or sprinkle with corn meal.

When dough is ready punch it down with your fist. Divide in half. Roll one section at a time. (oh yes, these are big)

Rolled out dough will be about the thickness of a thin pizza crust, but not so thin that holes form. The ingredients will form some juices inside and we don't want these to leak out. 
I roll mine just about the length of a smaller sized baking sheet, 10-12 inches. 
Place calazone on prepared baking sheet.
I lay mine as shown below, with one edge on the outside of the pan. This gives me a little more room to work with when sealing the edges.

Place filling ingredients on one half of calazone, leaving about 1/2" of dough around the edge for sealing. I suggest sprinkling your cheese on the bottom and again over the top of other ingredients. 

Bring other half of dough over the filling and seal edges tight all the way around. See below.
Poke holes in the top of the calazone like a pie.

Bake for about 18-20 minutes. It will start to be a golden brown on top.

Serve with marinara ladled over top and some parmesan cheese.

              Dough is ready to divide and roll out into calazones.

Calazone filled and ready to be covered and sealed.

Calazone is sealed tight and holes are poked on top.

Delicious melted cheese and all your favorite pizza toppings inside.
Shown here is a vegetarian calazone.

Topped with marinara sauce and it's ready to devour!!

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