New York style calzone pizza: Difference between revisions
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You can fill this spicy calzone with just about anything. For this version, I have used a packet of sliced speciality cold [[Meats|meats]], pepperoni, [[Salami|salami]], [[Prosciutto|prosciutto]] and [[Home smoked bacon|Home smoked bacon]]. Use what you have available but don't try to over-fill the [[Pizzas|pizzas]]! | |||
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|TotalCalories = 1866 | |TotalCalories = 1866 | ||
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|PrepTime = 1 hour 15 minutes | |PrepTime = 1 hour 15 minutes | ||
|CookTime = 10 minutes | |CookTime = 10 minutes | ||
|Image = [[Image:Goat's cheese and asparagus calzone pizza recipe.jpg|thumb|middle|none|alt=Electus]] | |Image = [[Image:Goat's cheese and asparagus calzone pizza recipe.jpg|thumb|middle|none|alt=Electus]]}} | ||
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====Best recipe review==== | |||
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''<span class="reviewTitle">Like a Cornish pastie..</span>'' | |||
<span style="line-height:180%"><span style="font-size:180%;"><span class="reviewScore">5</span>/5 </span> | |||
<span class="reviewDesc">..but much, much nicer!</span> | |||
<span class="reviewAuthor"> [[User:PSmith|Paul R Smith]] </span></span> | |||
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{{RecipeIngredients | {{RecipeIngredients | ||
| 1 portion [[Pizza dough|pizza dough]] | | 1 portion [[Pizza dough|pizza dough]] | ||
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| 20 g (¼ cup) [[Parmesan cheese]], freshly [[Grated|grated]] | | 20 g (¼ cup) [[Parmesan cheese]], freshly [[Grated|grated]] | ||
| [[Basil leaves]] to garnish | | [[Basil leaves]] to garnish | ||
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Use [[Mozzarella cheese|mozzarella cheese]] if you can't get [[Provolone cheese|provolone cheese]] | Use [[Mozzarella cheese|mozzarella cheese]] if you can't get [[Provolone cheese|provolone cheese]] | ||
I love | I love an egg inside a [[calzone]] pizza, but often find that it often does not cook properly, so a neat cheat is to [[Poached eggs|poach the egg]] in water beforehand. I'm sure no self-respecting pizza chef would do that but it works for me! | ||
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<!-- footer hashtags --><code 'hashtagrev: | <!-- footer hashtags --><code 'hashtagrev:12032020'>[[Special:Search/provolonecheese|#provolonecheese]] [[Special:Search/pizzas|#pizzas]] [[Special:Search/parmesancheese|#parmesancheese]] [[Special:Search/meats|#meats]] [[Special:Search/pizzadough|#pizzadough]] [[Special:Search/pizzastone|#pizzastone]] [[Special:Search/newyorkstylecalzonepizza|#newyorkstylecalzonepizza]] [[Special:Search/unusualrecipes|#unusualrecipes]] [[Special:Search/bake|#bake]] [[Special:Search/dip|#dip]] [[Special:Search/homesmokedbacon|#homesmokedbacon]] | ||
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Latest revision as of 19:05, 20 March 2024
You can fill this spicy calzone with just about anything. For this version, I have used a packet of sliced speciality cold meats, pepperoni, salami, prosciutto and Home smoked bacon. Use what you have available but don't try to over-fill the pizzas!
| New York style calzone pizza | |
|---|---|
 |
| Servings: | Serves 2 plus some breakfast pizza! |
| Calories per serving: | 933 |
| Ready in: | 1 hour 25 minutes Includes making the dough |
| Prep. time: | 1 hour 15 minutes |
| Cook time: | 10 minutes |
| Difficulty: | 
|
| Recipe author: | Chef |
| First published: | 1st November 2012 |
|
Best recipe reviewLike a Cornish pastie.. 5/5 ..but much, much nicer! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 portion pizza dough
- 1 portion spicy tomato pizza topping (use a jar of shop-bought pizza sauce if you're pushed for time)
- 150 g selection of quality sliced meats from the deli counter
- 250g provolone cheese, sliced
- 20 g (¼ cup) Parmesan cheese, freshly grated
- Basil leaves to garnish
Mise en place
- Preheat the oven to 230° C (450° F - gas 8) using a pizza stone if possible
Method
- Divide your pizza dough into two balls and roll out into two 20 cm (8") rounds
- Spread one half of the base with the spicy tomato sauce
- Layer the provolone cheese and the sliced meats, sprinkling with Parmesan cheese
- Fold the pizza over so it creates a semi-circle and seal the edge by crimping rolling over, starting from one corner. A short how-to guide is here.
- Brush the seal and the surface with olive oil
- Cut 3 small slits in the top to allow steam to escape
- Dust the pizza stone with fine yellow cornmeal
- Bake for 10 minutes
- Remove and let the pizzas rest for 5 miutes
Serving suggestions
Serve with a salad. If there is any tomato sauce left over after making the pizzas, warm it up and serve with the pizzas as a dip
Variations
Use mozzarella cheese if you can't get provolone cheese
I love an egg inside a calzone pizza, but often find that it often does not cook properly, so a neat cheat is to poach the egg in water beforehand. I'm sure no self-respecting pizza chef would do that but it works for me!
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