So, have a waxed poetic about my love of pizza yet? No? Well, I love it - I'm not supposed to have it often because it's not good for my blood sugar, however, there is no need to talk about that silliness at this time. So, I had some leftover pizza dough, ricotta cheese, some sundried tomatoes....you see where this is going don't you. I made a super quick calzone and oh.my.goodness. You need to try it. Soon.
Quick Calzone
Serves 1-2 (1 if you are a pig)
6 oz pizza dough (get this from your favorite pizza place - they'll sell it to you - if they don't get it at the store)
1 cup ricotta cheese
1/4 cup sundried tomatoes, drained and julienned into thin slices
1 1/2-2 cups fresh baby spinach, coarsely chopped
3/4 cup shredded fontina cheese, divided
2 garlic cloves, finely minced
Salt and pepper to taste
1 tablespoon olive oil
1 teaspoon grated Parmgiano Reggiano
Preheat oven 425. Roll out pizza dough into a 8" round. Place on a piece of parchment paper and set aside to rest.
Combine in a small bowl until well mixed the ricotta, sundried tomatoes, spinach, 1/2 cup fontina cheese, garlic, a 1/4 teaspoon salt and 1/2 teaspoon black pepper. Leaving a 1/2" border all the way around, place remaining 1/4 cup fontina on lower half-moon of the pizza dough. Top with ricotta mixture; note: it will look like its way too much - just pile it up - it's just cheese and will melt. Fold the upper half-moon of pizza dough over the ricotta pressing the edges together well to seal the filling in.
Transfer the calzone, parchment and all, onto a baking sheet. Rub the calzone all over with the olive oil and sprinkle with the parmesan.
Bake for 20-25 minutes or until the calzone is golden brown. Let rest a few minutes and then serve.
No comments:
Post a Comment