pepper & serrano calzone
experiment w/ dough for calzone - serrano ham, peppers, 2 cheeses & onions
IngredientsMakes: 520g (4)
| 330g | new york pizza dough | (recipe below) | |
| 20g | plain flour | ||
| 80g | tomato rosemary & garlic sauce | (recipe below) | |
| 40g | orange pepper | ||
| 18g | (2) | double stuffed olives | |
| 30g | sbs red leicester cheese | ||
| 20g | red onions | ||
| 1g | black pepper | ||
| 52g | (4) | serrano | |
| 50g | mozzarella |
Method
| Small calzone using a domestic oven . . . experiment. |
| Turn the oven on to 225C with the thick metal baking sheet inside on a high shelf. |
| There should be at least 3 inches of clearance from the top! |
| Dice the pepper, olives, onions, and add the grated red leicester & freshly ground black pepper mix together. |
| Roll each slice of ham and slice into rounds - 1 slice per calzone. |
| Cut mozzarella into sticks. |
| Cut dough into 4, form into balls & roll out into a 10 inch round. |
| Spread a generous tbsp of sauce on the front half, top w/ tbsp of veg mix, then serrano & mozza. |
| Fold over & seal. |
| Use a peel or dough blade to transfer it to a cold flat bake sheet dusted w/ ground rice or semolina to stop it sticking. |
| Repeat for the second one then load them onto the hot tray - only opening the oven to remove and return the tray. |
| Bake 225C / 7m. |
| Make the other two while they cook and repeat. |
| ~130g 360kcals each - 180kcals / half. |
new york pizza dough
minimal effort pizza dough
IngredientsMakes: 1115g (4)
| 15g | sugar | ||
| 10g | dried yeast | ||
| 30g | olive oil | ||
| 420g | water | ||
| 630g | 00 flour | ||
| 10g | salt |
Method
| Makes enough for 4 pizzaa ~280g per pizza. |
| Mix the sugar, dried yeast, olive oil & water and leave for 15mins to activate the yeast. |
| Add the salt to the flour, then add the wet ingredients combine into a smooth dough. |
| Place into a sealed plastic container and leave in the fridge for 72 hours. |
| BTW you can get very passable results after 24 hours! |
| Turn the dough out onto a flourless surface, and knock back until smooth & silky, form into a tight ball. |
| Cut the dough into 4 pieces and make a ball of each. |
| Place on a plastic tray & cover w/ cling film then leave for an hour to prove. |
| Once risen, the dough balls shouldn't really be touching! |
tomato rosemary & garlic sauce
rich fried tomato sauce flavoured w/ rosemary & garlic confit
IngredientsMakes: 854g
| 100g | extra virgin olive oil | ||
| 10g | rosemary | ||
| 140g | onions | ||
| 520g | tomatoes | ||
| 80g | confit garlic | (recipe below) | |
| 15g | tomato puree | ||
| 10g | chicken stock cube | ||
| 300g | water |
Method
| Peel & chop the onions & tomatoes. |
| Add the picked and chopped rosemary to the olive oil and let it sizzle for 1 min then add the onions and cook until soft. |
| Squeeze the garlic out of casing and add it and the tomatoes and cook for another 5mins. |
| Finally add the puree & chicken stock & simmer for 20mins. |
| Blend with a stick blender until smooth and use as needed. |
confit garlic
slowly confit garlic bulbs & rosemary & thyme infused olive oil
IngredientsMakes: 200g
| 320g | garlic | ||
| 10g | rosemary | ||
| 10g | thyme | ||
| 20g | olive oil |
Method
| To cover the garlic you'll probably need 300g of olive oil. Use a container in which the garlic fit as snugly as possible. |
| Bruise the rosemary & thyme w/ the back of a knife & place it in the bottom of ovenproof saucepan. |
| Add the whole garlic bulbs and pour in olive oil until they are completely covered. |
| Bake 150C / 3h |
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| If you are in Hereford check out Growing Local on facebook/meta they currently have all sorts of seasonal veg available grown right here in Hereford using organic practices! Sign up for veg box here / or for wholesale here. |
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