Pizza dough -- folded and flat

November 05, 1995|By EATING WELL MAGAZINE United Feature Syndicate

Turkey tetrazzini, squid-ink pasta and tiramisu have had their moments in the sun. But pizza is forever. There are 60,000 pizzerias in the United States, and Americans eat 100 acres of pizza a day.

The time it takes to make pizza at home has shrunk. Unbaked dough is now available bagged in supermarket refrigerator cases. The dough can also be prepared at home in 15 minutes using the food processor and quick-rising yeast. If you fold the dough over the filling, the pizza becomes a calzone -- Italian for "pants leg," which the calzone is said to resemble.

Use this quick dough for one large pizza or four calzones.

Pizza dough prestissimo

Makes 1 pound dough, enough for 1 large pizza

2 cups all-purpose white flour

1 package quick-rising yeast

1 teaspoon salt

1/2 teaspoon sugar

1 teaspoon olive oil, preferably extra-virgin

In a food processor, combine flour, yeast, salt and sugar; pulse to mix.

In a small saucepan or the microwave, heat 3/4 cup water and oil to between 125 and 130 degrees. With the processor on, gradually pour the hot liquid through the feed tube. Process until the dough forms a ball. Then process for 1 minute to knead.

Turn the dough out onto a lightly floured surface. Cover with plastic wrap and let rest for 10 minutes.

(The dough can be made ahead, enclosed in a plastic bag and stored in the refrigerator overnight. Bring to room temperature before using.)

Whole-wheat variation: Substitute 1 1/2 cups all-purpose white flour and 1/3 cup whole-wheat flour for the flour in the above recipe. Proceed in the same manner.

975 calories per pound; 29 grams protein; 7 grams fat; 196 grams carbohydrate; 2,137 milligrams sodium; 0 milligrams cholesterol

Spinach and roasted red-pepper calzone

Makes 4 calzones

cornmeal for pan

1 pound pizza dough prestissimo

3/4 cup marinara sauce

1 10-ounce package frozen chopped spinach, thawed

salt and freshly ground black pepper to taste

1/2 cup bottled roasted red peppers, rinsed, patted dry and sliced (7 1/2 -ounce jar)

3/4 cup crumbled feta or ricotta salata cheese (3 ounces)

Set oven rack in lowest position; heat oven to 450 degrees. Sprinkle a baking sheet generously with cornmeal; set aside.

On a lightly floured surface, divide dough into 4 pieces. Roll each piece into an 8-inch circle. Spread 2 tablespoons of the marinara sauce onto the lower half of each circle, leaving a 1-inch border. Season spinach with salt and pepper and distribute it over the sauce. Top with roasted red peppers and feta cheese.

Brush the border with cold water and fold the top half of each circle over the filling. Fold the edges over and crimp with a fork to seal.

Transfer the calzones to the prepared baking sheet. Bake for 12 to 15 minutes, or until golden. Let cool slightly before serving.

365 calories per calzone; 24 grams protein; 8 grams fat; 64 grams carbohydrate; 845 milligrams sodium; 19 milligrams cholesterol

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