BILL'S CALZONE

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!

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Bill Lewis