For the pizza fans!

Well, I've been slow, but here are more pizza/calzone (and a foccaccia) recipes all using the dough recipe that follows.....from dessert to breakfast and a few others...Enjoy!

Amy's Dessert Calzone

One ball of dough from my favorite pizza dough recipe  (recipe follows, recipe makes 2)

--Roll out to into a round about 12-14 inches across on a well floured surface.  Transfer to your baking sheet (I use a stone in my oven, so I place cornmeal on a wooden pizza peel, and then it easily slides into the oven onto my stone). On half of the dough gently spread Nutella (hazelnut and chocolate spread at grocery near peanut butter) and Marscapone cheese (you could sub some cream cheese here) (don't be too fussy spreading this on the dough, this will all melt together).  You can stop here, or add other ingredients, like chopped nuts, berries (I like strawberries sliced and blueberries). Whatever you can dream up, add it in! Fold the dough over to make and pinch the edges together, I start at one side and roll the dough back and pinch and keep going around. Then take a sharp knife and make 2 to 3 slits 2 inch slits in the top for steam to vent. You can brush with melted butter or egg wash. Place in a preheated 450 degree oven for about 12-15 minutes until the top is golden and the filling is melted. Let stand 10-15 minutes before slicing. Optional, serve with whipped cream or vanilla ice cream.

Apple Dessert Pizza

 1/3 C. ricotta cheese

2 t. butter

1/2 t. cinnamon

2 oz. apricot preserves

1/4 C. chopped walnuts

Pinch sugar

1 medium Granny Smith apple (or other firm apple)

Whipped cream for garnishing

1.  Peel and core apple.  Thinly slice into approximately 15-20 slices. 

2.  Sauté apples in butter and sugar until fairly soft.  Set aside and let cool.

3.  Spread ricotta cheese on 9” dia. pizza dough.  Fan apples on top of ricotta.  Place dollops of apricot preserves around apples.

4.  Sprinkle chopped walnuts over pizza.  Dust with cinnamon.

5.  Bake in preheated 500˚ oven for 8-10 minutes or until crust is golden brown.

6.  Slice pizza and serve with whipped cream.

Broccoli and Ricotta Calzone

4 servings

1 (15-ounce) container part-skim ricotta cheese

8 ounces shredded part-skim mozzarella cheese

1 (10-ounce) package frozen broccoli florets, thawed and drained

Salt

Black pepper

1 ball of pizza dough

2 tablespoons grated Parmesan

1. In a medium bowl, combine ricotta, mozzarella and broccoli. Mix well. Season with salt and black pepper. Roll dough out to a 12-inch circle. Spread cheese filling over 1 side of circle, to within 1-inch of the edge. Lift 1 side of dough and fold over so that it meets the other side, forming a half moon, and pinch the edges together to seal.
2. Preheat oven to 400 degrees F.
3. Transfer calzone to a large baking sheet sprinkle the top with cheese. Bake 15 minutes, until puffed up golden brown. Let stand 5 minutes before slicing.

Amy’s Breakfast Pizza



One ball of pizza dough, rolled out

Preheat oven to 400 degrees.

Bake crust on stone for 1-2 minutes.

Remove and put some garlic olive oil on crust, prepare eggs:

In a large glass bowl, crack 7 eggs
, 1/2 c milk, 
salt and pepper 
to taste, whisk together. Microwave for 2-3 minutes, whisk, microwave for 2-3 minutes more. Whisk and spread on crust, top with:

Cooked bulk sausage

2 cups shredded Mexican blend cheese

 whatever veggies you like--red or green bell pepper, onions, tomatoes (squeezed and diced)

Variation….par cook thinly sliced potatoes and layer on too.

Return to the oven to bake 10-12 minutes more.

 Walnut Brie Pizza

1 ball of pizza dough, cook for 2-3 mintues in 450 degree oven

Remove and add Seasoned olive oil on the crust

Mushrooms cooked with garlic

Walnuts , chopped and toasted

Carmelized onion

Brie cheese, just pull pieces off and toss on pizza

Shredded mozzarella cheese

Place back in 450 degree oven for 12-14 minutes

Focaccia with Rosemary and Grapes

1 ball of pizza dough

2 tablespoons extra-virgin olive oil

Coarse sea salt, for sprinkling

1 garlic clove minced

1 shallot, cut into thinly sliced rounds

1 tablespoon fresh rosemary leaves

1/2 cup green grapes

1/2 cup red grapes

Preheat the oven to 400 degrees F. Roll the pizza dough into a rectangle on a sheet of parchment paper or wax paper. Place the dough and the parchment on a baking sheet.

Using a pastry brush (I love the new silicone brushes), cover the top of the dough with olive oil. Sprinkle the dough with coarse sea salt. Sprinkle the dough with the garlic, shallot, and rosemary. Spread the grapes over the top of the dough and push down into the dough.

Bake the focaccia until golden brown, about 25 minutes. Cut into slices and serve.

Amy's Favorite Pizza Dough

(makes 2 approx 12 inch pizzas)

1 1/4 C warm water

2 T Olive Oil

1 tsp sugar

2 tsp salt

1/4 C cornmeal

3 T whole wheat flour

3 C unbleached white flour

1 T yeast

• Dissolve yeast and sugar in warm water (about 105 to 110 degrees F), add the rest of the ingredients and beat using the dough hook of a stand mixer until a nice dough ball is formed. If it is still sticky place flour on the counter and turn out the dough and knead until smooth.  Be careful not to knead in too much flour and make the dough too heavy. Let rise for 60-90 minutes, until doubled in size. Punch down and turn out and divide into two dough balls to roll out for pizzas.

• Option—Do you have a bread machine? Place the ingredients into your bread machine in the order the machine suggests, set for the dough cycle, when complete, turn out and divide into two balls which you will roll out for the pizzas.

--If you don't have one, you should look at investing in a Zojirushi bread machine...it is my second machine and I just love this machine. I make most of our bread and it is so nice to place ingredients in, go to work and come home to dough ready to go, or even a baked loaf!  www.zojirushi.com  They also make great rice cookers....this is a necessity in my kitchen too!

• Preheat the oven to 450 degrees F.  Place pizza stones in the oven if you have them. If not place your pizza pans into the oven.  When hot, roll out the dough into your circle to fit your pan (doesn't have to be perfect). Take stone/pan from the oven and place dough on stone/pan.  Place back into the oven for approx. 4 minutes, then take it out of the oven, it's time to top it!