The Pumamouse Website: Tea And Comfort: Recipes: Pizza, Calzone, Spinach Pie

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TEA AND COMFORT
Recipes: Pizza, Calzone, Spinach Pie

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"Pizza, Calzone, Spinach Pie"

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I confess, I am guilty of occasionally ordering a pizza from a national pizza chain to be delivered to my door within the hour...may my Italian ancestors forgive me. This crime is most often committed in a moment of weakness, due to lack of foresight and planning, or to lack of time and energy, or as a result of a sudden craving, despite my knowledge of far superior means. It is shameful. However, in an attempt to redeem myself, I will share the following original recipes, so that, with a little effort, you may enjoy pizza and its closest relatives the way they were meant to be prepared and savored/devoured.

One of the wonders of Italian cuisine is that there are so many variations on nearly every basic theme. For example, the same dough which is used to make a pizza, (any type of pizza), can be used to create a wide variety of calzones and even spinach pie. What is a “calzone”? It is simply a turnover made of pizza dough, filled with some sort of stuffing, usually containing at least one type of cheese. What is a “spinach pie”? It is a calzone containing spinach as the main ingredient. Thus, the type of “calzone” is actually determined by its contents. Indeed, the possibilities are endless. This should not be too surprising, since many of the old family recipes were formulated using whatever ingredients were available on a given day. However, the multitudes of flavors and textures which can be achieved through simple substitution and minor modification are rather impressive.

To begin, here are two basic recipes for the dough which is used in all of the recipes featured on this webpage. The first is made using white flour, and the second is made using a combination of white flour and either wheat or oat flour for added taste and texture.

PUMAMOUSE PIZZA PLUS DOUGH (PLAIN)

1 package Dry Yeast (2 1/4 teaspoons)
1 Cup Warm Water
1/2 teaspoon Salt
2 teaspoons Sugar
1/2 Cup Oil (Olive or Vegetable)
2 1/2 Cups White Flour

PUMAMOUSE PIZZA PLUS DOUGH (GRAIN)

1 package Dry Yeast (2 1/4 teaspoons)
1 Cup Warm Water
1/2 teaspoon Salt
2 teaspoons Sugar
1/2 Cup Oil (Olive or Vegetable)
1 1/2 Cups White Flour
1 Cup Wheat or Oat Flour

In a large bowl, (preferably stainless steel or glass), combine all of the ingredients in the order they are listed, mixing well. Kneed dough in bowl until it knits, adding more water or more flour as necessary. (It is better for the dough to be very moist at this stage rather than too dry.) Wipe the dough with a little oil to keep it tender and cover it with a clean cloth/towel, then allow it to rest in a warm place until it is double in size. (I usually leave it inside a slightly warmed oven to avoid drafts, but be sure that the oven is not on, and not too warm or the dough will cook!) Once the dough has risen, beat it down and allow it to raise again for another 30-45 minutes.

This dough can now be used to make a pizza, a calzone, or a spinach pie. I usually make at least a double batch of this dough, and oftentimes a triple batch, so that I can make any combination of tasty treats.

NOTE: If you really want to spice things up, try adding black pepper, or garlic, or onion powder, or basil, or oregano, or grated Romano cheese, or any combination to either of these basic dough recipes!

While the dough is raising, you can prepare the toppings/fillings.

IMPORTANT NOTE: The following recipes for toppings/fillings are intended merely as guidelines. They do not need to be mixed with strict adherence to stated formulas or any sort of scientific precision. Remember, this is cooking, not brain surgery! Be creative! Feel free to adjust these recipes to your personal tastes, experiment with substitutions, or use whatever ingredients you happen to have on hand, like Grandma did!

For pizza or some varieties of calzone, mix the following:

PUMAMOUSE PIZZA SAUCE

28 oz Can Crushed Tomato
1/4 Cup Oil (optional)
1 teaspoon Salt
1/4 teaspoon Black Pepper
3/4 teaspoon Garlic Powder
1/4 teaspoon Basil
1 teaspoon Oregano
1/4 teaspoon Fennel Seeds

Also needed for most varieties of pizza:

1-2 Tablespoons Grated Romano Cheese
1-2 Cups Grated Mozzarella Cheese
Additional toppings of your choice

For calzone, mix the following:

PUMAMOUSE BASIC CALZONE STUFFING

1 lb Whole Milk Ricotta Cheese
1 Large Egg
8 oz Grated Mozzarella Cheese
1/2 teaspoon Salt
1/8 teaspoon Black Pepper
1/4 teaspoon Garlic Powder
1 Tablespoon Parsley
2 Tablespoons Grated Romano Cheese
Optional: 1 lb of cooked meat or vegetable of your choice. Examples: cooked ground beef, cooked sausage, cooked chicken, pepperoni, ham, cooked or raw spinach.

For spinach pie, mix the following:

PUMAMOUSE SPINACH PIE STUFFING

1 Large Bunch (16 oz?) Fresh Spinach (washed and well drained)
1-2 Tablespoons Olive Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Chopped Fresh Garlic or 1/4 teaspoon Garlic Powder
Optional: Basil, Oregano, Crushed Red Pepper (to taste)

NOTE: This simple mixture is actually a delicious Spinach Salad which goes well with many entrees!

Preparing The Pizza:

First the crust, then the sauce, then the toppings...simple as 1, 2, 3! However, there is a little more to the process than first meets the eye. Unless you have years of experience as a chef in a pizzeria, DO NOT throw the dough into the air. It might stick to the ceiling, and you will be left with a bowl of sauce and toppings, and no crust to top. Instead of performing any flamboyant theatrics, after the second rise, transfer the dough from the bowl onto a lightly oiled pizza pan or jelly roll cake pan, and gently push the dough out to fill the pan. The crust can be made thick or thin, depending upon your personal preference. If a thin, crispy crust is desired, you might wish to bake the dough on a perforated pizza pan, designed expressly for that purpose. (It looks like a big round metal net rather than a pan.) If a thick crust is desired, (sometimes known as Sicilian Pizza), and you wish to be sure it fully cooks despite the sauce and loads of toppings which might otherwise cause it to remain raw and gooey, first partially bake the crust and then add the sauce and the toppings. Sneaky, but it works!

Bake your pizza at 350 degrees Fahrenheit for a total of 30 minutes, more or less...until the crust is fully cooked but not burned. Since every pizza is unique, the best way to learn the proper cooking time is through trial and error.

Once you have mastered a basic pizza, here are two of my favorite variations for you to try:

PIZZA VARIATION NUMBER ONE: PUMAMOUSE PEPPER PIE

1. Prepare PUMAMOUSE PIZZA PLUS DOUGH and PUMAMOUSE PIZZA SAUCE as previously stated.

2. Omit the grated Romano and Mozzarella Cheese and substitute PUMAMOUSE PEPPERS AND ONIONS for the topping.

PUMAMOUSE PEPPERS AND ONIONS:

2 Green Bell Peppers, cored and sliced
1 Onion, peeled and sliced
2-3 Tablespoons Oil
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1 teaspoon Chopped Fresh Garlic or 1/4 teaspoon Garlic Powder
1/2 teaspoon Oregano
Optional: Basil, Crushed Red Pepper (to taste)

Mix and fry until Green Bell Peppers are tender.

NOTE: This simple mixture is actually a base to which grilled Italian Sausage may be added to create a delicious entree...Sausage And Pepper And Onions! When served in Italian Bread, this is a Sausage And Peppers Sandwich.

PIZZA VARIATION NUMBER TWO:
PUMAMOUSE WHITE PIZZA

1. Prepare PUMAMOUSE PIZZA PLUS DOUGH as previously stated.

2. Prepare PUMAMOUSE PIZZA SAUCE omitting the Crushed Tomato. Yes, you read that right. Mix only the oil and the spices and brush or drizzle the mixture onto the dough.

3. Omit the Grated Mozzarella and top with only the Grated Romano Cheese.

4. Reduce the cooking time accordingly. It will cook much faster than regular pizza because the Crushed Tomato and additional toppings are omitted.

White Pizza, also known as “Focaccia”, is an excellent accompaniment to soups and pasta dishes. It may be served hot or cold, (as can any type of pizza, if you are a fellow addict).

Preparing The Calzone Or The Spinach Pie:

As previously stated, a calzone is simply a turnover made of pizza dough, filled with some sort of stuffing, usually containing at least one type of cheese...and a spinach pie is a calzone containing spinach as the main ingredient. Gently push the dough out onto a lightly oiled cookie sheet or jelly roll cake pan, creating a circle approximately 1/4 to 1/2 inch thick. Top one half of the circle with desired filling, then fold the other half over to cover the filling. Seal the turnover by wetting the touching edges with a little water and crimping them together with a fork. Prick the top of the calzone/spinach pie with the fork in a few places to allow excess steam to escape while baking. A calzone/spinach pie can be any size. You can make one big calzone/spinach pie to slice into sections when serving, or individual turnovers...whichever you prefer. Just remember to adjust the cooking time accordingly.

Bake your calzone/spinach pie at 350 degrees Fahrenheit until the crust is fully cooked but not burned. Like every pizza, every calzone/spinach pie is unique, so the best way to learn the proper cooking time is through trial and error.

There are too many calzone variations to list. When you are feeling confident, try something daring for the filling, like one of the following combinations:

PUMAMOUSE BASIC CALZONE STUFFING
plus PUMAMOUSE PIZZA SAUCE

PUMAMOUSE BASIC CALZONE STUFFING
plus PUMAMOUSE PEPPERS AND ONIONS

PUMAMOUSE PIZZA SAUCE
plus PUMAMOUSE PEPPERS AND ONIONS AND SAUSAGE

PUMAMOUSE PIZZA SAUCE
plus LAST NIGHT’S LEFTOVER CHICKEN

LAST NIGHT’S LEFTOVERS, WHATEVER THAT MIGHT BE

Are you beginning to get the idea? ANYTHING GOES!!!

And, just when you thought you had done everything imaginable with PUMAMOUSE PIZZA PLUS DOUGH...or, at least, everything which is socially acceptable and legal...it is time for dessert!

Okay...I know that, technically, “pizzelles” are ultra thin cookies, made with a special kind of waffle iron to resemble delicate snowflakes, and sometimes dusted with confectioners sugar to enhance the effect. However, my Grandma Angela always used the word “pizzelles” to describe another less fancy and infinitely more satisfying treat...namely, the small, flat, irregularly-shaped pieces of pizza dough which she would fry in oil, drain, blot dry with a paper towel, and then sprinkle with sugar or drizzle with honey. Although I was born too late to witness it firsthand, I am certain that my Grandma Philomena was similarly inclined. These tasty morsels were also often prepared and served by my mother or by an aunt, usually with coffee, between the rounds of card playing which inevitably occurred, normally a few hours following the consumption of an enormous meal, whenever the whole family gathered for any holiday, or just an impromptu evening of fun. Indeed, their simple preparation made pizzelles a treat which was enjoyed regularly in my youth...at least once a week, by my recollections. Ahhhh...the memories are making my mouth water!
So, let’s get cooking!

PUMAMOUSE PIZZELLES

1. Prepare PUMAMOUSE PIZZA PLUS DOUGH (PLAIN) as previously stated.

2. When the dough has risen twice, pour approximately 1/2 inch of vegetable oil into a skillet and heat to medium temperature.

3. Tear off a small handful of the dough and stretch it a bit to make flatter, (1/4 to 1/2 inch), then carefully place it in the pan and fry until bottom side is golden brown. You should be able to fry 3-5 pieces of dough at a time, depending on the size of your skillet. Turn the pizzelles with a fork to brown their other side, then transfer the pizzelles onto a paper towel to drain, and blot dry if necessary.

4. While the pizzelles are still hot, sprinkle with white sugar, or a combination of sugar and ground cinnamon, or drizzle with honey. Serve immediately, even if you are still in the process of frying the next batch. Just be careful not to burn your tongue!

NOTE: If you enjoy these simple fried sweet treats, you will probably love Zeppellas. That recipe will be added soon, along with recipes for Struffalla, Italian Bows, and more...SQUEAK!

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Enjoy the recipes!
The Pumamouse
(MaryAnne)