Thursday, August 02, 2012


yields 3 large calzones; serving size is 1/2 a calzone

1 lb. (16 oz) fresh pizza dough
whole wheat flour (for rolling dough)
1/4 cup water
2 onions, sliced
1 teaspoon extra virgin olive oil
12 oz park skim ricotta
2 cups fresh kale, ribs removed, washed and chopped into 1" pieces
1 cup part skim mozzarella cheese
1/2 lb (8 oz) thick cut bacon
1 egg, lightly beaten
2 cups pizza sauce (recipe below)

Pizza Sauce
1 medium onion, diced
4 cloves of garlic, minced
1 tablespoon extra virgin olive oil
4 tablespoons tomato paste
12 oz tomato puree
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
Preheat oven to 375. In a small frying pan, saute onions in olive oil. Once browned, reduce heat to med-low and continue to stir until caramelized, 15-20 minutes. While onions caramelize, saute bacon until browned, 5-7 minutes. In a mixing bowl, combine ricotta, kale, mozzarella, bacon, and onions. Flour the rolling surface and divide dough into thirds. Roll dough out to 1/8" thickness - if using a press or other pan, measure as you roll - shoot for 8-9" in diameter. Leaving a 1/2" margin around the edge of the dough, fill one half of the circle with the ricotta filling. Dip a finger in water, and dampen the end of the dough. Fold the unfilled half over the filled half and press the edges together with a fork. Place each completed calzone on a greased cookie sheet. Lightly brush the top of each with egg wash. Bake for 18-20 minutes, until dough is crisp and slightly browned. Serve with pizza sauce

Pizza Sauce: Saute onion and garlic in olive oil on medium heat until soft, 4-6 minutes. Add tomato paste and herbs and continue to brown 2-3 minutes. Add tomato paste, stir to incorporate, cover and reduce heat to med-low. Simmer sauce for 20-30 minutes and then serve warm.
bacon recipe courtesy of: Dara Reppucci, Generation Y Foodie, January 10, 2012