Stromboli stars the flavors of a classic Venetian pizza: mozzarella and prosciutto. It slices up into beautiful spirals, making it a great snack for company

Serves

giadzy.com

INGREDIENTS
1 pound pizza dough, (using Giada’s recipe or storebought)
2 cups 8 ounces shredded mozzarella cheese
7 ounces prosciutto, (thinly sliced)
1 cup about 1 1/2 ounces torn baby spinach
1 tablespoon olive oil, (such as Fratepietro)
Kosher salt, (for seasoning)

INSTRUCTIONS
Position an oven rack in the lower 1/3 of the oven and preheat to 425 degrees F.

On a lightly floured work surface, roll out the pizza dough to a 12 to 14-inch diameter circle, about 1/4-inch thick. Sprinkle 1/2 of the mozzarella over the dough. Arrange the prosciutto over the cheese in a single layer. Sprinkle with the spinach. Top with the remaining cheese. Take 1 end of the circle and roll the dough up into a thin cylinder, gently folding in the ends. Brush the dough with the olive oil and season with the salt. Place the dough, seam side down, on a parchment lined baking sheet and bake for 25 minutes until the top is golden brown. Allow the pizza to cool for 10 minutes. Using a serrated knife, cut the pizza into 3/4-inch pieces and serve.

Cast iron pan pizza is a tasty alternative to pizzas made on a steel, or in a pizza-specific pan. This recipe uses our classic New York pizza dough, plum tomatoes, block mozzarella, and Pecorino Romano cheese, and since it’s made in a cast iron pan, it holds up well to adding any additional toppings you’d like!

Serves 8

sipandfeast.com

INGREDIENTS
For the dough:
3 ¼ cups (406 grams) bread flour
½ teaspoon (2 grams) instant yeast
1 ½ teaspoons (8 grams) fine sea salt
1 teaspoon (4 grams) sugar
9 ounces (260 grams) cool water
1 tablespoon (14 grams) olive oil

For the cast iron pizza:
1 ~24 ounce dough ball from above
12 ounces crushed plum tomatoes drained of excess liquid
10 ounces low moisture block mozzarella cheese shredded, weight will vary, but use enough to cover the pizza completely
2 tablespoons Pecorino Romano grated
6 tablespoons olive oil divided
2 cloves garlic minced
½ teaspoon kosher salt
1 teaspoon Sicilian oregano

INSTRUCTIONS
For the dough:
Place water into a bowl large enough to hold both the water and all the dry ingredients and still have room to spare. Mix together dry ingredients in another bowl.

Add dry ingredients to water a bit at a time and mix thoroughly to form a dry rough mass.

Pour the oil over the dough, mix again to scrape off any dough residue stuck to side of the bowl, and place the rough shaggy dough onto a work surface.

Knead the dough for 5-7 minutes. If the dough is too sticky, place a clean bowl inverted over the dough and wait 30 minutes before resuming. Return to kneading (just make sure to knead for at least a total of 5 minutes).

Place the bowl over the dough once more and let sit for 30-40 minutes to warm up before forming the dough ball.

After 40 minutes pull the dough towards its end repeatedly to form a smooth ball. Pinch the seam side and place the dough ball seam side down into an oiled bowl and cover tightly with plastic wrap. Refrigerate for at least 12 hours, but preferably 1 day before using.

For the cast iron pizza:
Coat the bottom of a 12-inch cast iron pan with a ¼ cup of olive oil. Remove the dough from the bowl and place it into the pan. With your fingertips begin pressing the dough into the corners of the pan. You might not be able to do this in one attempt. Place plastic over the pan and let the dough warm up.

After 2 hours the dough should have filled the pan. If not, just press it into the sides of the pan with your fingers once more. Again cover with plastic and at this point, preheat the oven to 550f and set the rack to the middle level.

Drain the crushed tomatoes of any excess water. You will need approximately 1 ½ cups of drained tomatoes. Add a ½ teaspoon of kosher salt to the tomatoes and set aside. Mix the minced garlic with 2 tablespoons of olive oil and set aside.

Remove the plastic from the pan and if required press the dough into the edges. Spread the sauce to the edges of the dough and top with the mozzarella.

Drizzle the garlic oil all over the top of the pizza.

Bake the pizza for 14 minutes then remove it from the oven and top it with the Pecorino and oregano. Return to the oven and cook for another 1-2 minutes.

If the pizza’s bottom is not brown enough, simply cook the pizza in the pan over medium heat until the bottom is browned to your liking. Make sure to check frequently to not burn the pizza!

The total cooking time will be approximately 15-18 minutes. Let the pizza sit for 5 minutes before cutting and serving.

Notes
– Different size pans can be used with the same size dough ball. This recipe will yield a thick 12-inch cast iron pizza or a thinner 14-inch pie. If using the 14-inch pan, you might need to stretch it a bit more and the pizza will cook in about 12-14 minutes versus 15-18. You will also need a bit more cheese and sauce.
– The dough can be cold fermented for as little as 12 hours in the fridge, to as long as 72 hours.
– The dough can be made in a stand mixer. Knead at low speed for 5-7 minutes then ball the dough and place it in an oiled tightly covered container overnight.
Cooking time will vary depending on the exact oven temp but should be around 15-18 minutes.
– If the bottom of the pizza isn’t brown enough, simply heat the pan over medium heat and cook to your liking.

With its rich, savory filling and sweet pastry, this pizza rustica uses the best of local ingredients: ricotta, made from rich cow’s milk; spicy salami, which every farmer prepares himself; and basil, a staple of the family garden.

Enjoy other versions.

From Food & Wine 1999:

INGREDIENTS
2 ¼ cups all-purpose flour
¼ cup plus 2 tablespoons sugar
2 large eggs
2 large egg yolks
¼ cup extra-virgin olive oil
FILLING:
½ lb. ricotta cheese
½ lb. mozzarella cheese, grated (about 2 cups)
⅓ cup freshly grated Parmigiano-Reggiano cheese
5 ounces spicy salami, cut into 1/3-inch dice
3 large egg yolks
½ cup coarsely chopped basil
½ teaspoon salt
1 large egg white, beaten with 1 teaspoon water, for glazing

INSTRUCTIONS
1. MAKE THE DOUGH: Pour the flour onto a work surface and make a well in the center. Add the sugar, eggs, egg yolks and oil to the well and blend together with a fork. Gradually incorporate the flour into the well until a dough forms. Gently knead the dough until smooth, cover with plastic wrap and refrigerate for 1 hour or overnight.

2. Roll out two-thirds of the dough between 2 sheets of parchment or wax paper to a 14-inch round about 1/8 inch thick. Transfer the pastry to a 9-inch springform pan; it should reach about two-thirds of the way up the side of the pan. Roll out the remaining third of the dough between 2 sheets of parchment to a 9-inch round about 1/8 inch thick. Refrigerate the dough until chilled.

3. MAKE THE FILLING: Preheat the oven to 350°. In a bowl, combine the ricotta, mozzarella, Parmigiano-Reggiano, salami and egg yolks. Stir in the basil and salt. Spread the filling evenly in the pastry-lined pan. Brush the rim of the dough with some of the egg glaze and set the dough round on top; press the edge down firmly to seal and brush the top evenly with more egg glaze.

4. Set the springform pan on a baking sheet and bake in the center of the oven for about 1 hour, or until the crust is golden. Remove from the oven and let cool on a rack for 15 minutes.

5. Remove the side of the pan and let the pizza cool completely. Using a metal spatula, carefully transfer the pizza to a plate. Cut into wedges and serve warm or at room temperature.

MAKE AHEAD The baked pizza can be refrigerated overnight. Rewarm in a 350° oven for about 30 minutes before cutting into wedges and serving.

= = =

Mario Batali:

2-½ cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon sugar
¼ cup extra virgin olive oil
9 to 10 tablespoons water (ie, enough water to bring dough together)
1 egg plus 1 egg
½ lb. Prosciutto, cut into 1/4-inch dice
½ lb. Prosciutto Cotto, cut into 1/4-inch dice or smoked ham
½ lb. fresh mozzarella, cut into 1/4-inch dice
½ lb. fresh Ricotta
½ cup sundried tomatoes, drained of oil and julienned
¼ cup grated Pecorino or romano
3 eggs
½ teaspoon cinnamon
½ teaspoon freshly grated nutmeg

Preheat oven to 375 F and place baking stone in center.

For Pizza Dough:

In a large mixing bowl, place flour, baking powder, sugar, salt and olive oil. Stir together with whisk until texture is like that of coarse meal. Add egg and water and mix well and forcefully with hands. Make sure dough sticks together. If too dry, add more water. Place on to floured work surface and knead like bread for 5 minutes. Cover and let rest 10 minute.

For Filling:

Place all ingredients in a large mixing bowl and mix well with hands.

TO ASSEMBLE:

Cut 1/4 dough off and set aside. Force fingers of both hands on top of larger piece on a floured surface and press out into a circle. Flip over and continue pressing. Roll out to a 12 to 14-inch circle and place on a pizza board, which is lightly dusted with semolina. Spread filling in center to within 3 inches of edge. Roll remaining dough into a thinner piece 10-inches in diameter and place over filling. Brush outer edge and top of center disk with cool water and fold outer edges inwards to meet center piece and cover the perimeter. Beat remaining egg and brush entire top. Score top with sharp knife in 5 places. Slide on to stone in oven and bake for 30 minutes or so, until crust is dark golden brown. Remove and let rest 5 minutes before serving.

There’s enough filling for 2 pizzas.

Filling for 1 pie:
1/2 lb ricotta
1/2 lb mozzarella, grated
1/3 c grated Parmigiano
5 oz spicy salami, cut into 1/3 inch dice
3 lg egg yolks
1/2 c coarsely chopped basil
1/2 tsp salt.

Combine cheeses meat and eggs together, stir in basil & salt. Substitute meat with anything, may add sun-dried tomatoes.

= = =

From Giada de Laurentiis:

2 tablespoons olive oil
8 ounces hot Italian sausage, casings removed
1 teaspoon minced garlic
2 bunches (12-ounce) fresh spinach, stemmed, coarsely chopped (about 12 cups), or 1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
⅓ cup plus 2 tablespoons freshly grated Parmesan
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
Pastry Dough:
3 ½ cups all-purpose flour
¾ cup (1 1/2 sticks) cold unsalted butter, cut into pieces
¼ cup cold solid vegetable shortening, cut into pieces
1 teaspoon salt
3 large eggs, beaten to blend
2 to 4 tablespoons ice water
1 large egg, beaten to blend

Position the rack on the bottom of the oven, and preheat the oven to 375 degrees F.

Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausages and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Meanwhile, heat 1 tablespoon of oil in the same frying pan over medium heat. Add the spinach and cook until the spinach wilts and the juices evaporate, stirring often, about 10 minutes. Cool to room temperature. Squeeze the spinach to drain as much liquid as possible.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Roll out larger piece of dough on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour.

Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

Pastry Dough:
Blend the flour, the butter, the shortening and salt in a food processor until the mixture resembles coarse meal. Blend in the eggs. With the machine running, add the water 1 tablespoon at a time until the dough forms. Gather the dough into a ball. Divide the dough into 2 pieces, with 1 piece twice as large as the second piece. Flatten the dough pieces into disks. Wrap in plastic wrap and refrigerate until the dough is firm enough to roll out, about 30 minutes.

Yield: 2 dough pieces (enough for 1 Pizza Rustica)
Prep Time: 15 minutes
Inactive Prep Time: 30 minutes

= = =

From Giada de Laurentiis – 2nd version:

INGREDIENTS
3 cups all purpose flour
1 cup fine cornmeal or polenta
2 teaspoon kosher salt
1.25 (2 1/2) sticks unsalted butter, cubed and chilled
2/3 cup ice water (plus 1 tablespoon if needed)
For The Filling:
1 tablespoon olive oil
12 ounces hot or mild Italian sausage, casings removed
3 cloves garlic, chopped
1 (10-ounce) package frozen cut-leaf spinach, thawed and drained
½ teaspoon Calabrian chili paste, optional
1 (15-ounce) container whole milk ricotta
12 ounces mozzarella cheese, shredded
1/3 cup Parmesan cheese, plus 2 extra tablespoons, for topping
4 ounces thinly sliced prosciutto, coarsely chopped
4 large egg yolks, beaten to blend
To Assemble:
1 large egg, beaten to blend

To make the crust, to a large bowl add the flour, cornmeal and salt. Use your hand to combine everything together. Add the cold butter and begin quickly working it with your fingers, smearing it slightly to make small streaks of butter with flour and pieces of butter the size of a chickpeas. Do not over work. Add the ice water and stir to combine. When it is just starting to come together, pour the mixture out onto a clean surface and knead the mixture 4 or 5 times to bring it together. Form a flat disk and wrap tightly with plastic wrap. Refrigerate for at least 20 minutes.

Meanwhile, position the rack on the bottom of the oven, and preheat the oven to 375 degrees F. Heat 1 tablespoon of oil in a heavy large frying pan over medium heat. Add the sausage and saute until golden brown, breaking the sausage into pieces, about 5 minutes. Add the garlic and saute until fragrant, about 1 minute. Transfer the mixture to a small bowl and set aside to cool.

Into a large bowl, add egg yolks and beat lightly. Stir in the ricotta, mozzarella, the Calabrian chili paste if using, and 1/3 cup of Parmesan cheese. Add the sausage, the spinach and prosciutto to the mixture and stir to combine.

Take the refrigerated dough, and cut off about 2/3 of the flat disk for the bottom portion of the crust. Roll the larger piece on a lightly floured work surface to a 17-inch round. Transfer the dough to a 9-inch springform pan. Trim the dough overhang to 1 inch. Spoon the ricotta mixture into the dough-lined pan. Roll out the remaining piece of dough into a 12-inch round. Place the dough over the filling. Pinch the edges of the doughs together to seal, then crimp the dough edges decoratively. Brush the beaten 1 large egg over the entire pastry top. Sprinkle the remaining 2 tablespoons Parmesan over the top. Bake on the bottom shelf until the crust is golden brown, about 1 hour. Let stand 15 minutes. Release the pan sides and transfer the pizza to a platter. Cut into wedges and serve.

= = =

Sip and Feast

INGREDIENTS
For the dough:
3 ½ cups all-purpose flour or 450 grams
2 sticks cold unsalted butter cubed
⅓ cup milk
2 large eggs
1 teaspoon fine sea salt
1 teaspoon sugar
For the filling:
7 large eggs
32 ounces ricotta drained overnight
1 cups Genoa salami cut into ¼-inch cubes
1 cups mortadella cut into ¼-inch cubes
1 cup prosciutto cut into ¼-inch cubes
¾ cup provolone cut into ¼-inch cubes
¾ cup mozzarella cut into ¼-inch cubes
¾ cup Pecorino Romano grated
¼ teaspoon nutmeg
½ teaspoon black pepper
Remaining ingredients:
1 large egg yolk beaten
2 teaspoons water
1 tablespoon unsalted butter for greasing the pie dish

INSTRUCTIONS
Prep the dough:
Add the flour, salt, and sugar to a bowl of a food processor and pulse to mix the ingredients. Add the cold butter cubes and pulse for about 20-30 seconds or until the mix is well incorporated but still crumbly. You should have small coarse pieces and a grainy mix.

Next, add the eggs and milk and pulse again until the dough is formed. It will be kind of a mess at this point which is fine.

Place the dough onto a work surface and knead for a few seconds only. You just want to bring the dough together so that it forms a stuck-together mass. Cut into two balls. Make one large ball with ⅔’s of the dough and the other smaller one with the remaining dough.

Wrap the balls tightly in plastic wrap and refrigerate for 1 hour before using. The dough
can be made 1 day ahead of time.

Make the filling:
In a very large bowl mix the ricotta, eggs, pepper, and nutmeg until smooth.

To the bowl, add the cubed prosciutto, salami, mortadella, mozzarella, provolone, and grated Pecorino. Mix together.

Assemble and bake:
Remove the dough from the fridge about 10-15 minutes before rolling to prevent it from cracking.

Preheat the oven to 375f and set one rack to the lowest level and the second to the middle level. Grease a (9 by 3″) springform pan with butter or lard.

Roll out the larger ball to a circle approximately ¼-inch thick and about 15-inches round. Place the dough into the pan and tuck in the edges letting the excess overhang. Trim off the excess overhanging dough. Any open spots should be patched with the excess dough.
Pour the filling into the pie pan, leaving at least a ¼-inch unfilled. If needed, use a spatula to level out the filling.

Roll out the second smaller ball to a circle a bit larger than the pie pan. Cut into 1-inch wide strips for a lattice.

Place the strips in a lattice formation about a 1-inch apart. Make sure to overlap the dough so that the strips stay down while baking. Alternatively, you can forgo the lattice and just cover the pie with the second circle and cut a slit for venting. The choice is yours.

Use your fingers or a fork to press the strips down into the corners so that they stick. If needed a touch of water can be used to “glue” the strips to the sides. Cut off any excess dough.

Beat the egg yolk with 2 teaspoons of water and brush the top of the pie crust.
Bake for 20 minutes on the lowest rack, then move the pan up to the middle rack and continue baking. Full bake time will be approximately 60-70 minutes. Check the pie at the halfway point and if it looks like it’s getting too brown cover loosely with foil. Once golden brown, remove from the oven and place on a wire rack to cool.

After baking, let the pie cool for 2 hours before removing the sides of the springform. The pie can be eaten the same day though it’s better to let it sit overnight in the refrigerator. Place the pizzagaina in the oven at 350f for a few minutes the next day. The heat will slightly melt the butter and allow easy removal of the bottom pan plate.

Pizzagaina is best made the day before and eaten the next day after it has settled and cooled. It can be served either cold or warm.

Notes:
– After baking, let the pie cool for 2 hours before removing the springform. The pie should be refrigerated on the bottom plate overnight. Use heat from a gas torch or place it in the oven at 350f for 10 minutes. The heat will allow easy removal of the bottom plate. A final option is to try to dislodge the pie with a spatula.
– Best served cold or at room temperature. Traditionally the dish is served for Easter breakfast or brunch.
– All different meats can be used. Soppressata, capocollo, ham, pepperoni, or even cubed turkey all work great.
– Cheeses like fontina, scamorza, caciocavallo, and smoked mozzarella all work well.
– Leftovers can be saved for up 4 days in the refrigerator.

Known as fùgassa co formaggio to the Ligurians, focaccia di Recco tastes like bliss. This is a combo of 2 recipes. La Cucina does not include prosciutto.

Serves 4

lacucinaitaliana.com

INGREDIENTS
1 cup all-purpose flour
1 teaspoon salt
1/4 cup extra-virgin olive oil water
8oz – 1 pound taleggio, cubed
1/3 pound Prosciutto Cotto, thinly sliced

INSTRUCTIONS
Make the dough: Place the flour and salt in a food processor. With the motor running, add 2 tablespoons olive oil and 5oz water to create a soft dough. Process 45 seconds. Turn out onto a lightly oiled bowl, shape into a ball, cover, and let rest 40 minutes.

Preheat the oven to 520-550. Oil a 14-inch baking sheet with low sides (or cover a round baking sheet with baking parchment). Roll out half of the dough into a circle about 16 inches in diameter. Line the pan with it, then top with the cheese and prosciutto. Roll the second piece of dough and top the focaccia with it. Trim excess dough, tear four small holes in the top to allow excess air to escape, and brush with olive oil. Bake until lightly golden but not crisp (around 12 minutes). Serve hot or warm in wedges.

So many variations – take your pick.

Double-Crusted Onion Calzone: Scalcione di Cipolla

Recipe copyright Mario Batali, 2002. All rights reserved.
Dough:
1/4 teaspoon dried yeast
1/4 cup warm water (about 100 degrees F), plus 1 cup warm water
4 cups flour, plus more for rolling out dough
1/4 cup dry white wine
1/4 cup extra-virgin olive oil
Salt and pepper
Filling:
1/4 cup extra-virgin olive oil, plus more for the pan and drizzling the crust
2 pounds leeks, very thinly sliced
3 tablespoons milk
1 teaspoon sugar
6 anchovy fillets, rinsed, drained, and chopped
1/2 cup pitted black olives, chopped
1/4 cup finely chopped parsley
1/2 cup canned tomatoes, coarsely chopped
1/2 cup golden raisins, soaked in hot water to plump
1 teaspoon sugar

Sprinkle the dried yeast over 1/4 cup warm water in a small bowl. When it “blooms”, add remaining water.

In a larger bowl, mix flour with wine, olive oil, water, salt, and pepper. Stir in the yeast water and work it into the dough with your hands. Transfer to a lightly floured board and knead until it just loses its stickiness. Set aside, covered with a damp cloth.

Warm 1/4 cup olive oil in a saute pan over medium-low heat. Add the leeks and cook gently 15 minutes, or until soft but not browned. Add the milk and cook 5 additional minutes. Stir in sugar and cook another 5 minutes. The leeks should be very soft. Add the anchovies, black olives, parsley, and tomatoes. Stir to mix well and continue cooking until the sauce is thick and liquid has evaporated. Remove from heat and stir in raisins.

Lightly oil a 12-inch pizza pan. Divide the dough into two pieces, one slightly larger than the other. Roll the larger piece out to 1/8-inch thickness ad place on the pizza pan. Spread the filling evenly across this piece, leaving a 1-inch border around the edges. Roll out the other piece of dough and fit it on top of the first, and roll the edges of the two pieces of dough together. Brush the remaining oil over the top crust, sprinkle with sugar, prick in several places with a fork, and set aside for 30 minutes.

Preheat the oven to 450 degrees F.

Bake in the oven for 15 minutes, then turn the heat down to 350 degrees F and bake another 30 minutes. Serve hot or at room temperature.

Yield: 6 to 8 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Difficulty: Medium

= = =

Calzone
Yield: 3 calzone

1 cup warm water
1/2 teaspoon sugar
1 package Fleischmann’s Active Dry Yeast
3 cups Hodgson Mill 50/50 Flour
2 tablespoons vegetable oil
1/2 teaspoon salt
no-stick cooking spray
12 ounces mozzarella cheese, shredded
2 ounces finely grated Parmesan cheese
3 ounces sliced prosciutto, cut into strips
3 tablespoon chopped chives
1 tablespoon minced garlic
1 tablespoon vegetable oil
1/4 cup finely grated Parmesan cheese
pizza sauce, optional

Combine warm water and sugar with yeast in a medium-sized mixing bowl. Allow
yeast to soften for 5 minutes. Add 1 1/2 cups flour, and knead until smooth. Add
oil and salt, and gradually blend in remaining flour to make a firm dough. Turn
out onto a lightly floured board and knead until smooth and satiny.

Spray a large bowl with no-stick cooking spray. Put dough in bowl, turning to
coat thoroughly. Cover with plastic wrap, then a damp towel. Allow to rise in a
warm, draft-free place for about 1 hour, until dough is almost doubled.

Spray a large baking sheet with no-stick cooking spray.

Knead down dough and divide into 3 pieces. On a lightly floured surface, roll
each piece into a 9-inch circle. Place 1/3 mozzarella cheese, 1/3 Parmesan
cheese, and 1/3 prosciutto on each circle of dough. Top with chives and garlic.
Moisten edges and fold over to enclose the filling, pressing edges firmly
together.

Place on baking sheet, cover lightly with plastic wrap, and allow to rise in a
warm, draft-free place until dough feels light, about 35 minutes.

Preheat oven to 375-degree oven. Bake for 30 to 35 minutes, or until calzone is
browned. Remove from oven and brush with oil. Sprinkle with grated parmesan
cheese. Serve warm with pizza sauce, if desired.

= = =

Calzones

Recipe courtesy Mario Batali, 2001
Pizza Dough:
1 cup warm water
1 1/2 ounces fresh cake yeast
1 teaspoon sugar
1 teaspoon kosher salt
3 cups all-purpose flour
2 cups ricotta
1 cup shredded mozzarella
1 cup cubed prosciutto cotto (ham)

Combine the water, sugar, and yeast in a large bowl and stir until dissolved. Add salt and 1 cup of the flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.

Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth, firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.

Cut the risen dough into 4 equal pieces and knead each portion into a round. Cover again and let rest 15 minutes.

Preheat the oven to 450 degrees F. Place a clean pizza stone in oven to preheat.

Dust a clean work surface lightly with flour. With your fingers and palms, flatten one of the dough rounds into a 10-inch oval about 1/4-inch thick.

In a separate bowl, mix together ricotta, mozzarella, and ham. Spoon 1/4 of mixture just above the center of one oval of dough. Fold the dough to form a half-moon and then press the edges to seal. Fold the edge up with your fingertips and pinch closed to form a ridge all the way around. Repeat with the remaining dough and filling. Place calzones on pizza stone and bake for 15 to 18 minutes, until golden brown. Serve hot.

Yield: 4 servings
Prep Time: 30 minutes
Cook Time: 18 minutes
Difficulty: Medium

= = =

Calzones with Cheese, Sausage and Roasted Red Pepper

1 ½ cups warm water (105°F to 115°F.)
1 envelope dry yeast
2 tablespoons olive oil
1 ½ teaspoons salt
4 cups (about) all purpose flour
1 large red bell pepper
2 tablespoons olive oil
1 ¼ lbs. red onions, sliced
4 sweet or spicy Italian sausages, casings removed
3 cups (packed) coarsely grated mozzarella cheese (about 12 ounces)
12 ounces ricotta cheese
4 teaspoons dried oregano

Pour 1 1/2 cups warm water into large bowl. Stir in yeast. Let stand until yeast dissolves, about 5 minutes. Mix in oil and salt. Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended. Turn dough out onto floured surface. Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.

Place dough in oiled large bowl; turn to coat. Cover bowl with plastic wrap. Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.

Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and slice pepper. Heat olive oil in heavy large skillet over medium-high heat. Add red onions; sauté until brown, about 25 minutes. Set aside. Sauté sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes. Set aside. Mix both cheeses and oregano in bowl, season with salt and pepper.

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400°F. Dust 2 baking sheets with flour.

Punch dough down. Knead on lightly floured surface until smooth, about 1 minute. Divide into 4 equal portions; shape each into ball. Roll out dough balls on lightly floured surface to 9-inch rounds. Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border. Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.

Using spatula, transfer 2 calzones to each prepared sheet. Pierce tops in several places with small knife. Bake calzones 15 minutes. Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.

= = =

Stuffed Focaccia with Roasted Eggplant and Oregano

Michael Chiarello

This is more like a calzone or a stuffed pizza than focaccia.

For tomato sauce, get a 14 oz can of Italian diced tomatoes, mince a garlic two and throw tomatoes and garlic in processor and puree.

When roasting eggplant – watch carefully and don’t let burn.

Either make 1 big one [haven’t tried] or make 2 8″ stuffed. The latter is a tricky if only have one peel.

Increase heat to 425.

Maybe rotate pans after 10 minutes of baking (bottom to top, top to bottom) – watch while cooking at higher temp.

2 eggplants
Gray salt
Extra-virgin olive oil, for brushing
1 teaspoon fresh thyme leaves, finely chopped
Freshly ground black pepper
1 lb. prepared pizza dough
¾ cup tomato sauce
1 bunch small fresh oregano leaves
½ lb. mozzarella, sliced
3 tablespoons freshly grated Parmesan
Cornmeal, for dusting

Preheat oven to 475 degrees F.

Slice eggplant into 1/2-inch slices. Salt the eggplant and let it sit for 15 to 20 minutes; rinse the slices and pat dry. Brush them with olive oil, sprinkle with thyme, and season with pepper. Place the slices on a baking sheet and roast, not turning, until brown and tender, about 30 minutes. Let cool.

Separate the dough into 4 rounds. Roll them out into 8 to 10-inch circles. Brush 2 of them with olive oil and lay half the eggplant in the middle of each. Top each with half the tomato sauce, some fresh oregano, half the mozzarella, and 1 tablespoon Parmesan. Top each with a round of dough and crimp the edges to make a seal (like a pie). Pierce the top crust to allow steam to vent, brush with olive oil, and sprinkle with remaining parmesan.

Position your oven racks to the upper most and lowest positions. Place 2 large baking sheets on the racks and preheat the oven to 375 degrees F. Carefully remove the sheets and dust them with cornmeal. Transfer the rounds to the baking sheets and brush each with some olive oil. Bake until the crusts are light brown on the bottom, about 20 minutes. When slightly cool, slice like a pie into 8 wedges.

Pissaladière is a classic dish in Provence. Its thin pizza-like crust is piled high with caramelized onions, then topped with anchovies, olives, and fresh herbs.

Serves 12

bonappetit.com

INGREDIENTS
Topping:
¼ cup (1/2 stick) butter
6 lbs. onions, thinly sliced
6 fresh thyme sprigs
4 fresh rosemary sprigs
2 bay leaves
6 tablespoons extra-virgin olive oil

Crust:
1 cup warm water (105°F to 115°F)
1 tablespoon dry yeast (from 2 envelopes)
1 teaspoon sugar
2 ¾ cups (or more) all purpose flour
1 teaspoon salt
3 tablespoons extra-virgin olive oil
Yellow cornmeal

20 drained anchovy fillets
20 oil-cured black olives, pitted
1 tablespoon chopped fresh thyme

INSTRUCTIONS
For topping: Preheat oven to 350°F. Place butter on heavy large rimmed baking sheet; place in oven until butter melts, about 5 minutes. Spread half of onions on baking sheet; top with 3 thyme sprigs, 2 rosemary sprigs and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil. Top with remaining onions, 3 thyme sprigs, 2 rosemary sprigs, and 1 bay leaf. Sprinkle with salt and pepper. Drizzle with 3 tablespoons oil (onion layer will be about 2 1/2 inches thick but will settle during baking). Bake until onions are very tender and golden, stirring and turning every 30 minutes, about 2 hours total. Cool. Discard herb sprigs and bay leaves. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before using.)

For crust: Pour 1 cup warm water into small bowl; sprinkle yeast and sugar over. Stir to blend. Let stand until foamy, about 10 minutes.

Blend 2 3/4 cups flour and salt in processor. Add yeast mixture and 2 tablespoons oil; process until dough clumps together, adding more flour by tablespoonfuls if dough is sticky. Process until shiny ball forms, about 1 minute. Turn dough out onto floured work surface and knead until smooth and elastic, about 5 minutes. Coat large bowl with remaining 1 tablespoon oil. Add dough to bowl; turn to coat with oil. Cover with plastic wrap, then kitchen towel. Let rise in warm draft-free area until doubled in volume, about 1 1/2 hours. Punch down dough; cover and let rise until puffed and almost doubled, about 1 hour.

Sprinkle heavy 17x11x1-inch baking sheet with cornmeal. Roll out dough on lightly floured surface to 18×12-inch rectangle. Transfer to prepared baking sheet; press edges of dough up along sides and corners of sheet. Cover with dry kitchen towel; let rise until slightly puffed, 1 hour.

Preheat oven to 475°F. Spread onions over top of dough. Arrange anchovies and olives atop. Bake until crust is golden, about 15 minutes. Sprinkle with thyme. Cut into 3-inch squares. Serve warm or at room temperature. (Can be made 4 hours ahead; let stand at room temperature.)

= = =

Pissaladiere | Provençal Onion Tart

June 1998

This crisp and flavorful onion tart — served at room temperature — hits the spot on
a sweltering summer’s day, when served with a chilled glass of rosé. Note that the
bread dough is brushed with a salt/oil/water mixture as it rises, resulting in a
flavorful, crisp, dough. The name, by the way, comes from the Provençal word
“pissalat,” which was a fish-based condiment used to flavor many preparations.
The condiment changed over the centuries, and nowadays has come to represent
a combination of anchovies and thyme.

SERVINGS: MAKES 20 APPETIZER SERVINGS

1 pound Basic Bread Dough
2 tablespoons water
Fine sea salt
5 tablespoons extra-virgin olive oil
6 medium white onions (about 3/4 pound), cut into thin rings
6 plump, fresh garlic cloves, peeled and halved
Bouquet garni: a generous bunch of parsley, celery leaves, fresh
bay leaves and thyme sprigs tied in a bundle with cotton twine
2 ounces best-quality black olives, pitted and halved
8 anchovy fillets — drained, rinsed and soaked in milk for 15 minutes
1/2 teaspoon fresh or dried thyme

1. Preheat oven to 450°. Roll the dough into an 11 x 15 inch rectangle and place it
on a lightly oiled baking sheet. Prick the dough all over with a fork. In a small bowl,
combine the water, 1 tablespoon of salt and 2 tablespoons of the oil; brush over
the dough. Let the dough rise for about 30 minutes.

2. In a large, heavy skillet, combine the remaining 3 tablespoons of oil with
onions, garlic, bouquet garni, and 1 teaspoon salt. Sweat, covered, over low heat
until the onions are soft and cooked through, about 30 minutes; they should not
brown. Discard the bouquet garni and spread the onion mixture evenly over the
bread dough.

3. Bake the pissaladière in the center of the oven until evenly browned and crisp,
about 20 minutes. (Be careful not to burn the onions. Reduce the oven
temperature if necessary.) Remove from the oven and arrange the olives and
anchovies in an even pattern over the onions. Sprinkle with thyme. Serve warm or
at room temperature, cut into rectangles.

–Patricia Wells

Basic Bread Dough

June 1998

SERVINGS: MAKES ENOUGH DOUGH FOR 15 ROLLS, 1 BREAD TART OR 5 SMALL PIZZAS

1 teaspoon active dry yeast
1 teaspoon sugar
1 1/3 cups lukewarm water
2 tablespoons extra-virgin olive oil
2 teaspoons fine sea salt
About 3 3/4 cups bread flour

1. In the bowl of a heavy-duty electric mixer fitted with a dough hook, combine the
yeast, sugar, and 1/3 cup of the water; stir to blend. Let stand until foamy, about 5
minutes.

2. Stir in the remaining 1 cup water, the oil and the salt. Add the flour, a little at a
time, mixing at the medium speed until most of the flour has been incorporated
and the dough forms a ball. Continue to knead the dough until soft and satiny but
still firm, 4 to 5 minutes, add more flour if necessary to keep the dough from
sticking.

3. Transfer the dough to a bowl, cover tightly with plastic wrap and let rise in the
refrigerator until doubled or tripled in bulk, 8 to 12 hours. (The dough can be kept
for 2 to 3 days in the refrigerator. Simply punch it down as it doubles or triples.)