37
38
2½ red bell peppers, cut in half, cored and
seeded
1½ yellow bell peppers, cut in half, cored
and seeded
1
teaspoon (5 ml) olive oil
2½ teaspoons (13 ml) balsamic vinegar
1
recipe pizza dough (see recipe, page 31)
cornmeal for sprinkling
3
tablespoons (45 ml) Italian (flat) parsley
leaves, washed and dried
6
large fresh basil leaves, washed and dried
1
ounce (30 g) Parmigiano-Reggiano,
cut into ½-inch (1.25 cm) cubes
8
ounces (230 g) fresh mozzarella,
well chilled
8
ounces (230 g) chèvre or goat cheese
2
ounces (60 g) ricotta salata, crumbled
Roasted Pepper, Chèvre & Mozzarella Calzone
Make ahead for a picnic or tailgating party.
Makes 4 large or 8 small calzones, 8 servings
Preparation: 1 hour for the pizza dough; 25 minutes plus about
30 minutes baking and resting time
Preheat the oven to 400°F (200°C). Line a shallow baking sheet with foil. Insert the slicing disc. Use
medium pressure to slice the red and yellow peppers. Remove and toss with the olive oil. Spread in
a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and beginning to brown.
Transfer to a small bowl; toss with the balsamic vinegar and let cool.
Prepare the pizza dough and let rise. Position the rack in the middle of the oven. If using a baking stone,
place it on the rack. Raise the oven temperature to 450°F (232°C). Sprinkle a nonstick baking sheet (not
“air-bake” type) or baker’s peel with cornmeal.
Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve. With the
machine running, drop the Parmesan cubes down the small feed tube and process to chop, 10 seconds.
Insert the shredding disc and shred the mozzarella. Leave in the work bowl. Insert the metal blade.
Sprinkle the crumbled chèvre, ricotta salata and reserved herbs over the mozzarella. Pulse to combine,
12 to 15 times. Remove and refrigerate until ready to assemble the calzones.
Divide the dough into 4 or 8 equal balls, depending on size of calzones desired. Cover loosely with plas-
tic wrap and let rest for 10 minutes. Lightly flour the work surface. Roll into rounds, 9 to 10 inches (23 to
25 cm) each in diameter for 4 balls, and 5 to 6 inches (12.5 to 15 cm) in diameter for 8 balls. Spread the
cheese mixture over half the dough, leaving a 1-inch (2.5 cm) border. Use ½ cup (125 ml) for the larger
calzone and ¼ cup (60 ml) for the smaller calzones. Drain the peppers. Sprinkle the peppers over the
cheese mixture – ¼ cup (60 ml) for the larger calzones, 2 tablespoons (30 ml) for the smaller calzones.
Brush the border of the dough lightly with water. Fold the dough over the filling and press firmly to seal
the edges. Then make overlapping folds around the edges of the calzones. Use a serrated knife to make
three 1-inch (2.5 cm) slashes on the top of each calzone for the steam to escape. Put on a cornmeal-
dusted baker’s peel and slide onto the preheated baking stone, or onto a cornmeal-dusted baking
sheet. Bake for 20 to 25 minutes, until the dough is baked through and is a deep golden brown. Transfer
to a rack to cool for 10 minutes before serving. Calzones may be served hot or at room temperature.
Leftover calzones should be wrapped in foil or plastic wrap and refrigerated. Re-warm in a 375°F
(190°C) oven before serving. Microwaving is not recommended.
Nutritional information per serving:
Calories 244 (57% from fat) • pro. 15g • carb. 12g • fat 16g
• sat. fat 10g • chol. 41mg • sod. 318mg • fiber 2g
Sauces & Dressings
Simple Tomato Sauce
A simple marinara sauce for pasta,
or when reduced, a tasty topping for homemade pizzas.
Makes 3 cups (750 ml) tomato sauce for pasta / 1¾ cups (425 ml) tomato sauce
for pizza. Preparation: 5–10 minutes plus 1 hour cooking and cooling time
(add an additional 40–50 minutes to make the reduced pizza sauce)
1
small onion, peeled and cut
into 1-inch (2.5 cm) pieces
4
garlic cloves, peeled
¾
teaspoon (3.75 ml) dried oregano
1
teaspoon (5 ml) extra virgin olive oil
1
can [28 ounces (828 g)] plum tomatoes,
with juices
10-12 fresh basil leaves
3
tablespoons (45 ml) dry white wine
or vermouth
½
teaspoon (2 ml) kosher salt
¼
teaspoon (1 ml) freshly ground black
pepper
¼–¾ teaspoon (1 -3.75 ml) crushed red
pepper flakes (optional, to taste, for
a spicier sauce)
Insert the metal blade. Pulse to chop the onion and garlic with the oregano, about 10 times. Heat the oil
over medium heat in a 2¾-quart (2.6 L) saucepan; add the onion, garlic, and oregano. Cook, stirring for
2 to 3 minutes, until the onions begin to soften and the oregano becomes fragrant. Add the tomatoes
with their juices, basil, wine and salt. Bring to a boil, then reduce the heat to low, cover loosely and
simmer for 45 to 50 minutes. Turn off the heat and let cool in the pan for 10 minutes. Stir in the black
pepper and red pepper flakes if using.
Using the metal blade, pulse the sauce 15 times for a rustic, chunky sauce, or process for 2 minutes
for a smooth sauce. The sauce is now ready to use for pasta. If you want a sauce for pizza, return the
sauce to the pan. Simmer, uncovered, for 40 to 50 minutes to reduce, stirring now and then. Transfer
the reduced sauce to a bowl to cool before using as a pizza topping. The sauce freezes well.
Nutritional information per half-cup (125 ml) tomato sauce:
Calories 47 (20% from fat) • carb. 6g • pro. 2g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 519mg • fiber 1g
Nutritional information per quarter-cup (60 ml) reduced for pizza sauce:
Calories 40 (20% from fat) • carb. 6g • pro. 2g • fat 1g
• sat. fat 0g • chol. 0mg • sod. 445mg • fiber 2g