Tuesday, April 13, 2010

Babies, Broken Bones, and Stuffed Pizza

This past weekend I was away helping to throw a baby shower for my little sister.  Sure, she's in her mid twenties, married and about to birth her first child, but that's irrelevant because in my mind she'll always be the little girl I told that Santa Claus didn't exist (she was only 6 at the time). To sum up the weekend: there was a party, a broken bone, time spent between baby balloons and pink cigars and the hospital with orange jello.  You simply had to be there. 

In the midst of all the commotion and party details, I forgot to eat well. Even during the party I found myself too involved in the Lime Rickey's and mimosas to eat the right stuff. During my 3 and a half hour ride home on Sunday evening, I realized I was in need of some good home cooking.  I knew I didn't want to cook so I was crossing my fingers that my husband was going to light up the kitchen and welcome me home properly.  If you've read previous blog entries, you would have easily guessed that he did just that. 

I'm not going to lie: I love Pizza. I find the simple fact that it combines bread, cheese and other tasty treats, with a touch of sauce, to be a brilliant combination of food.  Swap in salty olives for sweet pineapple, or fresh mozzarella and ricotta for sharp cheddar and shredded mozz-- brilliance!  Throw in meats and vegetables or even bananas and chocolate- you almost can't go wrong.  Pizza must have an infinite number of topping combinations.  In my life time I won't be able to even scratch the surface of all the combinations there are, but a recipe my husband came across brought a new mix of flavors to my taste buds.  As I was biting into dinner, I didn't know if I was more delighted by the fact that my husband watches Food TV without me (always thought it was because of me) or that he had a beautiful table set with an open bottle of red and dinner timed perfectly to my arrival.  Who's luckier than me?


Stuffed Pizza (Antipasto Calzone)
recipe by: Giada DeLaurentis
Ingredients
  • All-purpose flour, for dusting
  • 1 (13 to 16-ounce) ball pizza dough
  • Cornmeal, for dusting
  • 2 cups (8 ounces) shredded provolone cheese
  • 2 cups (8 ounces) shredded fontina cheese* see Cook's Note
  • 1 (4-ounce) salami, diced into 1/2-inch pieces
  • 2 jarred roasted red bell peppers, drained and cut into 1-inch pieces (about 1 cup)
  • 1/4 cup coarsely chopped kalamata olives
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1 egg, beaten
Directions
Serving suggestion: warm marinara sauce
Put an oven rack in the center of the oven. Preheat the oven to 450 degrees F.
On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to a heavy baking sheet dusted with cornmeal.

In a medium bowl, combine the cheeses, salami, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil. Using a paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 to 25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired.

7 comments:

Kristen said...

Looks so yummy. You and I are both incredibly lucky. Bill watches the Food Network as well and is pretty fine in the kitchen himself. What lucky bitches we are!!!! What about the broken bone????? Did I miss something?

Lazaro Cooks! said...

I am not allowed anywhere near pizza. Unfortunately, pizza took out a restraining order on me. My absolute favorite food. Great job with this post. As usual! Cheers!

Ladd said...

Just a note of clarification: as usual, I did adjust GD's recipe a tad by using fresh roasted bell pepper (instead of jarred!), and I also added in some chopped pepperoncini to give it a little heat. Just be sure to clear the seeds out of those babies before you cut them, unless you want your mouth on fire. Hot, hot hot!

Rick said...

Looks yummy! Hope your sister forgives you for the Santa thing.

Holly Keegan said...

Kristen- Grandma broke her shoulder... poor thing! She's fine though and is on the mend!

Holly Keegan said...

Lazaro- No pizza!! Yikes. How can you survive? :)

Holly Keegan said...

Rick-
Does she forgive me? Well, she still loves me, but she LOVES to bring it up each and every year. :) She's already worried about what might happen if she has another girl in the future. She mentioned something about older sisters being tortuous... hm.

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