Tonight we made a version of Jamie Oliver's calzone using half the dough from our pizza a week ago. It is great that dough survives being frozen. I don't know how the yeast manages it. :)
Instead of using Jamie's suggestion of 'tomato sauce', I made some using mixed heirloom tomatoes
I fried up 1 brown onion in some olive oil for 10mins and added tomatoes, 2 red chillies finely chopped, 1 stick of dried rosemary (leaves, not stalks) and 1 baby eggplant (not salted!).
I added a big knob of butter, 4 cloves of garlic, silverbeet and tomato paste.
Finally I added sliced swiss mushrooms, 1tsp sugar, 1/2 tsp salt & some cracked pepper and cooked slowly until the liquid mostly evaporated.
Morgan created the Calzone using shaved Parmesan and feta--we didn't have any mozzarella.
Folded over. We made two calzones. The first had a thinner crust and more filling, but fell apart a little more (pictured here). The second one was more robust (pictured below). With practice we will get the ratios right.
Into the oven on the pizza stone for 15min.
Why go out for dinner?
Yep, it tasted as good as it looks. The pizza dough was crunchy on the outside, soft and fluffy on the inside. I am amazed really. The last time I ate a calzone was in NJ and it was bland and dripping in fat. What a difference this was!