Friday, May 18, 2007


Spinach and Ricotta Cheese Calzone

Friday’s are typically homemade pizza night in the Johnstone household. This time I took a pizza dough ball (make ahead and keep in the freezer), split it in two, and turned them into calzones. Serve these with a side of marinara for dipping, a cold beverage, and a movie at home! The perfect Friday night at home!

My Whole Wheat Pizza Dough

I make this on a weekend and place in the freezer
- then later it is ready to go for a pizza.

1 package dry yeast (or 2 tsp)
1 1/4 cups lukewarm water
1 1/2 cups whole wheat flour
2 cups all-purpose flour
1 tablespoon olive oil
1 tablespoon honey
1/2 teaspoon salt

*I make a double batch - so that I have four dough balls at a time in the freezer waiting to be used.

Proof yeast in a measuring cup with lukewarm water.

In a food processor add whole wheat and all purpose flours, oil, honey, salt, and proofed yeast. Pulse processor to combine all ingredients. Then process until the dough forms a ball on the blade. Remove dough to a large oiled bowl. Cover with plastic wrap or a kitchen towel and let rise in a warm place for 45 minutes or until dough has doubled in bulk.

Punch down dough and transfer to a floured board and knead briefly. Divide dough into 2 equal portions and roll each piece into a ball.

Option 1 for Freezing: Place each dough bowl on a sheet of plastic wrap, allow to site for 30 minutes, wrap individually in plastic wrap, place in freezer safe bag and freeze till ready to use. When ready to use thaw ball of dough in fridge over night.

Option 2 for "Ready to Use": Place the balls of dough, covered, in the refrigerator for at least 2 hours or overnight.

Bring the dough to room temperature before proceeding.

On a floured board roll and stretch each piece of dough into a 10-12-inch circle. Place each circle on a wooden pizza peel or pizza pan and top as desired.

Preheat oven to 450 degrees F. and bake 10 to 12 minutes per pizza.