CALZONE WITH ROMESCO, ARTICHOKES AND OLIVES

CALZONE WITH ROMESCO, ARTICHOKES AND OLIVES

One of our local bakeries, Le Petit Outré, makes a great pizza dough that is available in many local markets. It is made with wheat flour, malted barley flour, semolina flour, sea salt, yeast and water. It is better than any pizza dough that I have made. And it is so easy to pick up a package at the market and make a calzone for dinner.  Look for some freshly-made pizza dough in your area. There are so many combinations of ingredients to choose from. This particular evening I had some Romesco, artichoke hearts and olives as well as some savory tofu cream cheese. It couldn’t get any easier. Add a green salad and you have a quick, nutritious meal.

INGREDIENTS

  • One 14 oz. package of ready-made pizza dough
  • Flour for rolling out dough
  • 2 cups Romesco   CLICK HERE FOR THE RECIPE
  • 2 cups savory Tofu Cream Cheese   CLICK HERE FOR RECIPE
  • 1-1/2 to 2 cups prepared artichoke hearts
  • 1 cup sliced pitted green olives

METHOD

Preheat the oven to 400 degrees. Line a pan big enough to hold four calzone with parchment paper.

On a floured board divide the dough into four equal pieces. Using enough flour to keep it from sticking to the board, roll out each piece of dough to a rough circle about 6 inches or so across.

Divide the Romesco and spread ¼ on one side of each piece of dough. Leave a margin around the side with the sauce on it. Do the same with the tofu cream cheese. Divide the artichoke hearts and olives among the four pieces of dough. For each circle, fold the dough over the filling and roll and crimp the edges so that you have a half circle. Sprinkle a little sea salt on the tops of the calzone. Put the four calzone on a pan covered with parchment paper and bake in the oven for 25-30 minutes until the tops are getting brown.

Some like to have a little warm tomato sauce to dip the calzone into as it is eaten. YUM!

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