Difference between revisions of "New York style calzone pizza"

From Cookipedia

 
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{{Template:CookTools}}
 
{{Template:CookTools}}
 
{{recipesummary
 
{{recipesummary
 +
|TotalCalories = 1866
 +
|PortionCalories = 933
 
|DatePublished=1st November 2012
 
|DatePublished=1st November 2012
 
|Author=Chef
 
|Author=Chef
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| 1 portion [[Spicy tomato pizza topping|spicy tomato pizza topping]] (use a jar of shop-bought [[Pizza|pizza]] [[Sauce|sauce]] if you're pushed for time)
 
| 1 portion [[Spicy tomato pizza topping|spicy tomato pizza topping]] (use a jar of shop-bought [[Pizza|pizza]] [[Sauce|sauce]] if you're pushed for time)
 
| 150 g selection of quality sliced meats from the [[deli counter]]
 
| 150 g selection of quality sliced meats from the [[deli counter]]
| 250 g [[Provolone cheese|provolone cheese]], sliced
+
| 250g [[Provolone cheese|provolone cheese]], sliced
 
| 20 g (¼ cup) [[Parmesan cheese]], freshly [[Grated|grated]]
 
| 20 g (¼ cup) [[Parmesan cheese]], freshly [[Grated|grated]]
 
| [[Basil leaves]] to garnish
 
| [[Basil leaves]] to garnish

Latest revision as of 17:14, 14 July 2016


New York style calzone pizza
Difference between revisions of
Servings:Serves 2 plus some breakfast pizza!
Calories per serving:933
Ready in:1 hour 25 minutes
Includes making the dough
Prep. time:1 hour 15 minutes
Cook time:10 minutes
Difficulty:Average difficulty
Recipe author:Chef
First published:1st November 2012

You can fill this spicy calzone with just about anything. For this version, I have used a packet of sliced speciality cold meats, pepperoni, salami, prosciutto and Home smoked bacon. Use what you have available but don't try to over-fill the pizzas!


Ingredients

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Mise en place

  • Preheat the oven to 230° C (450° F - gas 8) using a pizza stone if possible

Method

  1. Divide your pizza dough into two balls and roll out into two 20 cm (8") rounds
  2. Spread one half of the base with the spicy tomato sauce
  3. Layer the provolone cheese and the sliced meats, sprinkling with Parmesan cheese
  4. Fold the pizza over so it creates a semi-circle and seal the edge by crimping rolling over, starting from one corner. A short how-to guide is here.
  5. Brush the seal and the surface with olive oil
  6. Cut 3 small slits in the top to allow steam to escape
  7. Dust the pizza stone with fine yellow cornmeal
  8. Bake for 10 minutes
  9. Remove and let the pizzas rest for 5 miutes

Serving suggestions

Serve with a salad. If there is any tomato sauce left over after making the pizzas, warm it up and serve with the pizzas as a dip

Variations

Use mozzarella cheese if you can't get provolone cheese

I love en egg inside a calzone pizza, but often find that it often does not cook properly, so a neat cheat is to poach the egg in water beforehand. I'm sure no self-respecting pizza chef would do that but it works for me!

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