BILL'S CALZONE RECIPE



I make the dough in a bread maker on the dough cycle. No fuss, no
muss!
3 cups flour
1 package active dry yeast
1/8 t sugar
1/2 cup water
3/4 to 1 cup of milk
1 1/2 t salt
2 T olive oil

Dump all this into your machine and let it mix it up. The water does not have to be warm.

Steam or sauté your favorite Italian veggies.
I use:
two peppers (red or yellow)
1 onion
1 fennel bulb (if you can find it)

Then gather your favorite meats or pizza toppings.
I use: sautéed Italian sausage, pepperoni, olives, mushrooms, etc.

Prepare some chopped garlic in some olive oil to have the oil pick up the garlic goodness.

Gather together a variety of cheeses like mozzarella, cheddar and some Parmesan.

When the dough is done, divide it into three equal pieces.

Stretch out the dough into a large pan size oval.

Paint half of the stretched thin dough with the oil.
Lay down a third of the steamed veggies on one half of the dough.
Lay on your meats if you use them. cheese on top along with some Italian herbs-heavy on the oregano and basil.

Then pull the top half of the dough over and crimp the end. You will end up with a crescent that you will poke with a knife to allow venting. I brush the top with the infused garlic oil because you cannot have enough garlic oil and some sprinkled sea salt.

Cook in a hot (450 to 500) oven on the top rack for six minutes. Watch it or you will burn it! :)

Try not to eat all three of them in one sitting. :) Invite me over and I will help you. I will bring a nice bottle of Chianti!


Bill Lewis