| Calzone with Ricotta and Broccoli ~ 2 tbsp cornmeal 1 tablespoon olive oil 4 large shallots, sliced 8 ounces broccoli florets, cut into 1/2 inch pieces (3 cups) 2 teaspoons minced garlic 1 1/2 teaspoons minced fresh thyme 1/4 teaspoon salt and fresh pepper, to taste 1/4 cup water 1 large egg 2/3 cup part-skim ricotta cheese 2/3 cup part-skim mozzarella cheese, diced (2 ounces) 2 tablespoons grated parmesan cheese 1 recipe whole wheat pizza dough ~ recipe below Preheat the oven to 450. Sprinkle baking sheet with the cornmeal and set aside. In a 10 inch nonstick skillet, heat 1 teaspoon of the oil over moderately low heat. Add the shallots and cook, stirring occasionally for 5 minutes, or until the shallots are golden brown. Stir in the broccoli, garlic, thyme, salt and pepper and cook for 1 minute. Raise the heat to moderately high, add the water, and cover. Steam the vegetables for 3 to 5 minutes or until the broccoli is just tender and the liquid has evaporated. If necessary, raise the heat and boil of the remaining liquid. Remove pan from the heat. Meanwhile, in a small bowl, combine the egg and the 3 cheeses. Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece with a rolling pin into an 8 inch circle. Spoon about 1/4 of the cheese mixture onto half of each round, leaving a 1 inch border. Top the cheese with 1/4 of the broccoli mixture. Brush the edge of the dough with water. Fold the other half of each circle over the filling and pinch the edges together to seal. Arrange the calzones on the prepared baking sheet and place the sheet in the lower third of the oven. Bake for 15 minutes or until the dough is golden brown. Brush the calzones with the remaining 2 teaspoons of oil. serve with sliced tomatoes. (Makes 4 servings) Whole Wheat Pizza Dough 1 package (1/4 ounce) active dry yeast 1/4 cup warm water (105 - 115 degrees) 1 teaspoon honey 3/4 cup cold water 1 tablespoon olive oil 1/2 teaspoon salt 1 cup whole wheat flour 1 3/4 to 2 cups unbleached all-purpose flour In a large bowl, stir together the yeast, warm water, and honey and set aside for 10 minutes or until foamy. Meanwhile, in a large glass measuring cup, combine the cold water, oil, and salt. Add the cold water mixture to the yeast mixture and stir in the whole wheat flour and 1 3/4 cups of the all-purpose flour. Beat the mixture, adding more all-purpose flour as needed to make a soft but manageable dough. Knead the dough on a lightly floured surface for 5 to 10 minutes or until smooth and elastic. Alternatively, to prepare the dough in a food processor, combine the whole wheat flour, and 1 3/4 cups of the all-purpose flour in the bowl. With the motor running, add the cold water mixture and the yeast mixture in a steady stream and process for about 15 seconds or until well combined. Gradually add enough of the remaining all-purpose flour until the mixture forms a ball, then knead the dough by processing for20 seconds. Put the dough in a lightly greased bowl and turn to coat with grease. Let the dough rise, covered loosely with plastic wrap, in a warm, draft free place for 45 minutes to 1 hour or until doubled in bulk. Pinch down the dough and process as directed in the Calzones With Ricotta And Broccoli recipe. Makes enough dough for one 14 inch pizza or 4 servings |
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