- 1 package quick acting active dry yeast
- 1 1/4 cups warm water
- 1 tbsp sugar
- 2 tbsp olive oil
- 1/2 tsp salt
- 3 cups flour, plus a bit more for dusting
- 8 oz. pizza sauce
- 1/3 lb mushrooms, sliced thin
- 1/2 tsp dry basil
- 1/2 tsp dry oregano
- 2 andouille sausages, diced
- 1/2 green bell pepper, diced very small
- mozzarella cheese, shredded
- 1 egg, beaten
- cornmeal
- Dissolve the yeast in the warm water mixed with the sugar and let rest undisturbed for 5 minuts.
- Combine the flour and salt in a large bowl. Make a well and pour in the olive oil, and then add the yeast. Stir the mixture with a wooden spoon until it starts to come together.
- Knead the dough on a floured surface for 5 minutes, or until it becomes smooth and elasticky.
- Set in a greased bowl, cover with a damp cloth, and set in a dark warm place to rise for 45 minutes.
- Meanwhile, saute the sausage until cooked in a skillet and set aside. Add the mushrooms to the skillet and saute until tender and then add to the sausage.
- Divide the dough in half and freeze half the dough to use for another time (unless you want more than 4 portions). Divide the remaining dough in half again and form into 2 balls.
- Preheat the oven to 375 F.
- Roll out the dough to 7 or 8" circles and set the circles on a greased baking sheet, that has been dusted with cornmeal.
- Combine the sausauge, mushrooms, tomato sauce, bell pepper, basil and oregano. Stir well.
- Leaving a clear edge along the rim of the dough, Sccop the mixture on top of half of the circle .
- Sprinkle with mozzarella and then fold the calzone dough over and pinch the edges to form 2 large turnovers.
- Brush the outside with the beaten egg.
- Bake for about 25 minutes.
- 2 pckg active dry yeast
- 1/2 tsp sugar
- 3/4 cup luke warm water
- 2 cups flour
- 1 tsp olive oil
- tomato sauce
- dry thyme
- dry basil
- dry oregano
- chili flakes
- pepperoni, sliced
- mushrooms, sliced
- olives, sliced
- mozzarella, sliced
- Combine the sugar and yeast in a 2 cup measuring cup. Add the water and let rest 5 minutes.
- Place the flour in a large bowl and make a well. Pour in the olive oil and the yeast liquid.
- Mix with a wooden spoon until it starts to come together.
- Knead on a lightly floured surface for 10 minutes.
- Place in a large greased bowl and cover with a slightly damped tea towel. Place in a warm area and let rise 1 hour.
- Divide into 2.
- Preheat the oven to 450 F.
- Grease a baking pan and sprinkle the bottom lightly with cornmeal. Stretch out half the dough to fit the pan.
- Spoon on the sauce and then sprinkle on the herbs and chili flakes.
- Top with the pepperoni, then the mushrooms, and the olives. Top with the cheese.
- Place in the oven and bake for about 15 to 20 minutes.
- Serve.
- 1 envelope (2 1/2 tsp) active dry yeast
- 1 tsp sugar
- 1 1/2 cups lukewarm water
- flour
- 1/4 tsp salt
- 1 tsp olive oil
- tomato sauce
- dry thyme
- dry basil
- dry oregano
- chili flakes
- pepperoni, sliced
- mushrooms, sliced
- olives, sliced
- mozzarella grated
- Dissolve the yeast and the sugar in the water and let stand until foamy 5 to 10 minutes.
- Combine 3 cups of flour and the salt in a large bowl. Make a well and pour in the yeast liquid and add the olive oil.
- Mix with a wooden spoon to make a soft dough.
- Turn onto a lightly floured surface and knead until smooth and elastic, adding more flour if necessary, for 5 to 10 minutes.
- Divide the dough into 3 sections. If you are going to be freezing some of the dough do so now. It can be thawed over night and then allowed to rise before you use it.
- Place the dough you will be using in a large greased bowl and cover with a damp clean tea towel.
- Let rise in a warm place for 1 hour.
- Punch down the dough and knead 2 minutes. Cover and let rise again for another 30 minutes.
- Preheat the oven to 500 F.
- Grease the pan you will be using and dust it with cornmeal lightly.
- Stretch out the dough to fit the pan. Bake 7 to 9 minutes.
- Spread the tomato sauce on top and then sprinkle on the dried herbs and chili flakes.
- Lay the pepperoni down, followed by the mushrooms, then olives, and then the cheese.
- Return to the oven 7 to 9 minutes longer.
- Serve.
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