You�ve Entered the Calzone Zone

I�ve never been a huge fan of the calzone, and I assume most people that don�t eat their pizza crusts feel the same way. However, since this has been requested hundreds of times, I thought I�d put my personal feelings aside, and give the recipe a shot.

I call it a recipe, but it�s actually a technique, since the calzone's greatest feature is its ability to accept any combination of cheese, meat, and vegetables as a filling. Today, calzones are most commonly stuffed with the exact same toppings that go on a pizza, which, besides the crust issue, was one of my main problems with it. I mean, why not just fold a pizza in half, and call it a day?

So, I decided to do what I hear is a more traditional filling, featuring ricotta, fresh mozzarella, and ham. The result was as enjoyable, as it was surprising. It was almost, but not quite, lasagna-like. The extra crust didn�t bother me as much, and everything seemed to work together beautifully.

I decided to recommend our Wolfgang Puck dough recipe, because it's fast and easy, and features a nice lightly textured dough, but any prepared pizza dough will work nicely. 

Just be sure to bake this long enough. If you make these the same size, it�s going to take about 15 minutes at 500 F. Your calzone may look nicely browned at 10 minutes, and it will be tempting to take out, but the dough will still be raw. You really want to push this to the point of almost burning.

And what happens if you go too far, and it does burn? No problem. Just order a pizza and fold it in half. So, whether you�re already a calzone lover, or a reluctant skeptic like me, I really hope you give this a try soon. Enjoy!

Ingredients for 4 Calzones:

1 batch of our Wolfgang Puck pizza dough (get the recipe here), divided into 4 dough balls

8 slices prosciutto

2 cups ricotta, drained if necessary

4 ounces fresh mozzarella, sliced thin, and drained on paper towel

1 1/2 cup finely diced smoked ham

freshly ground black pepper to taste

cayenne to taste

(note: before folding, I forgot to drizzle the top of the filling with a teaspoon of extra virgin olive oil, which I think would have been a nice touch.)

corn meal for the pan

2 cups marina sauce for dipping, optional
1 egg for egg wash
Parmesan cheese for dusting tops
- Bake at 500 F. for 15 minutes

Spelt Pizza � Read All About It

I could go into detail about all the great reasons you should maybe consider including some organic sprouted spelt flour in your pantry, but since I�m just about to head out for a little Easter break, it would be a lot easier for me if you could just Google it. 

Very briefly, this �ancient grain� is related to modern wheat, but it�s actually an entirely different species. From what I hear, it's easier to digest, higher in protein and fiber, and to me at least, has a much better flavor and texture than other whole-wheat flours.

Besides the simple and effective dough recipe, I�m also showing off a cast-iron pan technique that does a heck of a job getting the same type of browned, crispy crust you enjoy at your favorite pizzeria. Just keep it on the flame until the bottom starts to brown, and then finish in a hot oven, and/or under a broiler until your toppings are done.  

If you make it ahead, simply take it out of the fridge a few hours before you want pizza, and let it warm up on the counter. It actually gets an even better texture. I hope you give this delicious alternative a try soon. Enjoy!

Makes 4 eight-inch pizzas:

1 package dry active yeast

2 teaspoons honey

1 cup warm water (105 degrees F)

about 3 cups organic sprouted spelt flour

1 teaspoon kosher salt

1 tablespoon extra-virgin olive oil

toppings of your choice