One of my mother’s specialties I can remember while growing up was her homemade pizza. At the time, I was stubborn about it primarily because she used some sort of whole spice in her crust that I always hated to eat. Needless to say, I loved the concept of homemade pizza. Pizza is so easy to make!
After my discovery of homemade pizza, I made (and still do make) pizza a lot. I think we eat pizza once a week.
This week, I had enough. I still wanted the bread, cheese, veggies, and sauce but I was tired of the same old boring pizza. So, I made something that I love to eat but rarely ever get- a calzone. Usually when you order calzones in a restaurant you feel as though they have managed to stuff an entire pizza in one calzone. This is a much more manageable (and if I do say so, delicious) alternative.Print
- 3/4 cup warm water
- 2 teaspoon yeast
- 1/4 cup sugar
- 2 tablespoon olive oil
- 1 teaspoon salt
- 1 tablespoon each: Garlic, oregano, and basil
- 1 cup whole wheat flour
- 1/2–1 cup flour
- 1 jar tomato sauce (I use pasta sauce)
- 1 cup shredded mozzarella and cheddar cheese
- Pizza toppings: onions, tomatoes, green peppers, etc
- Start by place water, yeast, and sugar in the bowl of stand mixer. Stir with a wooden spoon to dissolve yeast and sugar, let sit for 5-10 minutes or until mixtures begins to foam. (If this does not happen your yeast was either old or your water was too cold or hot.)
- Once yest is ready, add oil, salt, the whole wheat flour. Begin to knead with dough hook, adding the rest of the white flour as needed until the dough pulls away from the side of the bowl (dough should still be kind of soft, just not sticky.) Continue to knead for 10 minutes.
- Once done kneading, spray lightly with oil and set in a warm spot and spritz with water. (I usually turn my oven on to 200˚ and then turn off to use as proofer) Let dough rise until doubled in size-I usually go 30-45 minutes for pizza dough.
- Preheat oven to 375˚.
- Turn out dough onto a floured surface. Roll out into a rectangle (sizes will vary) and continue to roll until your dough is about 1/4″ thick. Cut dough into four rectangles. Place a spoonful of sauce, followed by veggies, and then cheese in the middle of the rectangle. Fold over and pinch the ends together,making sure the calzone seals. Repeat with remaining three.
- Place on a parchment covered tray, rub with olive oil, sprinkle with oregano, and cut three slits in the top. Bake for 25-30 minutes until calzone is golden brown and you can see the cheese bubbling.