Saturday, April 12, 2008

Aloha Calzoni!

Friday evening felt like a vacation, with the sun kissing the ground in a golden patchwork and a balmy breeze blowing whispers of paradise. I was so enthralled with soaking up the hours that I didn't even think about dinner. Luckily, a batch of herbed pizza dough called out to me from the fridge. Still feeling a little tropical and strangely sort of kitschy, I threw together a hawaiian calzone.

Hawaiian Calzone

1 batch herbed pizza dough (I will eventually get around to posting my recipe, I swear!)
5 strips turkey bacon, cooked and chopped
8 oz dicd tomatoes, drained
3 oz. chunk pinapple, drianed
1/2 cup sliced red onion
1/2 cup chopped scallions
2 cups low moisture shredded mozzarella cheese
1/2 cup other shredded melting cheese such as fontina, asiago, or provolone
1/4 cup shredded pecorino romano
garlic powder
red pepper flakes
kosher salt
freshly ground black pepper

Preheat your oven with the pizza stone to 500 degrees. Stretch or roll the dough out to a circle about 18 inches in diameter. Place the half to be filled on a pizza peel. Randomly place about half of each topping, then half the mozzarella and other melting cheese, then the remainder of toppings, half the pecorino and the rest of the other cheeses. Do not fill the dough quite halfway or you won't have enough dough to fold over the filling. Sprinkle the filling with garlic powder, oregano and red pepper flakes. Fold the dough over the fillings and crimp the edges together with your fingers. Cut three narrow slits in the top crust for air to escape. Brush the top with olive oil. Sprinkle it with kosher salt and pepper and the remaining pecorino cheese. Use the pizza peel to gently slide the calzone onto the pizza stone. Bake until crust is crispy and golden brown.

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