06 June 2011

Calzone for Two

Once again, we start with the boule...
Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home BakingI had just an apple sized amount left in the refrigerator so I decided to try a calzone recipe from my artisan bread book

The quandary was the lack of ricotta in my kitchen. I thought for a moment and decided upon my tweak for the day... Silken tofu! So, here is what I came up with:

Mix this up (roughly, no need to overdo it or it may get soupy). Heat the oven to 425º with the pizza stone and an empty boiler tray on the rack below it (like when you bake an artisan loaf). Roll out your dough on a lightly floured surface until it is nice and thin. Let it rest for a bit while you finish up the filling.

Sauté some fresh spinach in olive oil and garlic (I used the garlic infused oil I mentioned here) until the spinach is wilted. Dispose of any liquid that you may get in this process then fold the spinach into the tofu. Go back to the dough and roll it out some more if you need to. Place the dough on a well floured pizza peel (or use fine cornmeal if you like).

Layer some salami (or whatever you like in yours) on half of the dough, leaving 1/2-1" border. Spoon the filling on top of the meat. Using a brush or your fingers, wet the border then fold the empty half of the dough over. Press the edges together firmly then make a few slits in the dough with a serrated knife.

Slide the calzone onto the hot pizza stone and bake for about 25 minutes, or until golden. Slice it up and ENJOY! Be careful though, the filling is HOT.