Getting tired of making the same old pizzas??
Make a calzone instead, using the same basic pizza dough. In whatever size you like … 4, 6 or 8 inch.
NOTE: For another alternative to pizza, see the Buffalo chicken stromboli I posted a while ago.
Serve with a bowl of marinara sauce for dipping
I decided to make a regular sized (12 inch/20 cm diameter) pizza for work lunches and divided the rest of the dough into three 8 inch/20 cm calzone which can each serve one hungry person, or two moderately peckish people. I used a generous 1/4 lb (115-130 gm) of dough per calzone.
4 inch – 1 tablespoon
6 inch – 1/3 cup
8 inch – 1/2 cup
Broccoli rabe, ricotta and Parmesan cheese filling – fold over and seal the edges by crimping or with the tines of a fork
Brushed with extra virgin olive oil and baked at 450 deg F/230 deg C in a pre-heated oven for 20-25 min. Make vent slits in the top of the calzone before baking. These were marked with the initials of the fillings … R (broccoli rabe), BR, B (bacon)
Regular pizza … pepperoni sauce, sweet peppers (red, orange, yellow), bacon and mozzarella cheese.