All week I’ve been wanting pizza. But I’ve been putting it off because I didn’t want to spend two hours making the pizza dough.
It turns out, I was putting it off for no reason. I recently purchased a different kind of yeast, pizza crust yeast. According to the package, it could be made in about 15 minutes or so. Now that I can get on board with. 🙂
So today, I decided that I would indeed make a pizza… or rather a couple of calzones.
It really did take absolutely no time at all to make the dough. In fact, I made it and put it in the fridge for an hour because I wasn’t ready to eat yet.
When I was ready to start dinner, I took the dough out of the fridge to let it get back to room temperature, and then started to assemble what I would put in the calzones. Normally, I make a killer zucchini calzone, but I was craving black olives and decided to make it more of a ‘veggie works’ calzone.
My filling ingredients included: onion, garlic, zucchini, grape tomatoes (seeded), bell pepper (not pictured), mushrooms, and black olives. I seasoned/sauteed the filling with marjoram, basil, oregano, salt & pepper, and olive oil. For the sauce, I used a can of pizza sauce, yum.
I only used 1/2 the dough to make the two calzones. Which means, I’ll be able to make more later with other fillings.
I baked the calzone in a preheated 425°F oven on a pizza stone for 12 minutes.
Until next time…