Monday, 12 January 2009

Calzone Night: A success!

We had a Calzone night the other night - you know - those sort of folded pizzas. However, to make it more interesting than it might have been otherwise, we made them completely from scratch, ourselves.

For the base you'll need to make some standard bread dough, then after letting it proove for at least an hour, roll it out into quite flat circles. Then you can stuff it, crimp the crust and bake for 20-25 mins. Lovely stuff.

Also made some tomato sauce by roasting two packs of vine tomatoes with a huge red pepper and several cloves of garlic - passed through a mill to remove the skins, then blended with some tomato puree. Add fresh basil when putting into pizza - not when roasting!

We did three fillings:

Gammon ham (which had been fried, then soaked to de-salinate it a bit) with homemade tomato sauce, mushrooms and mozzarella

Mixed pepperoni/salami with tomato sauce and mozzarella

Fried onions (well sweated in a saucepan, until they go all gooey and yellowish - like fairground hotdog onions), with slices of artichoke heart and anchovies

Odd as it sounds, the third one was probably my favourite - and it was inspired by a recipe featured on UKTV Food - Rick Stein's French Odyssey.