Those of you who know me from my previous incarnation as the Accidental Chef are aware of my obsession with pizza, and finding the perfect one.
Occasionally, I make it at home where, as I do now own a wood fire oven, I use a Mario Batali trick to approximate the charring of an 800 degree oven: once the pizza is topped, I bake it at 500 degrees for about 3 or 4 minutes, turn off the oven, turn on the broiling function and broil it for a couple of minutes. It’s as close to a real pizza as you are likely to get at home.
Last time I made pizza, I had some dough left over which I was determined to turn into dessert. As a big believer in the divine properties of chocolate and bread together, I turned some random ingredients into a chocolate ricotta calzone. It was an instant hit and one that will be repeated.
You can use your imagination as to the filling but my suggestion would be to stick with chocolate (or Nutella).
RECIPE – yields 3 10” pizzas
I like to use a combination of bread and AP flour to get more gluten in the dough but if you only have AP handy, it’s fine (if you are in Europe, use 00).
1 1/2 packets of dry yeast (7 1/2 grams)
1 cup AP Flour (125 g)
1 1/2 cup Bread Flour (187.5 grams)
1 1/2 ts Salt
1 T Honey
1 T Olive Oil
1 C Ricotta Cheese
2 T Sugar
1/2 C Dark Chocolate, roughly chopped
1 ts Powder sugar
Place the yeast and 1/4 C of lukewarm water in the bowl of a standing mixer and let sit for about 5 minutes, until the yeast appears bubbly or creamy.
Add the olive oil, the honey, half the 2 flours combined and the salt. Using a dough hook attachment mix until combined. Add the rest of the flour and let knead for about 5 minutes. The dough should come together, detaching from the sides of the bowl. If it appears too wet or too dry, adjust accordingly by adding more flour or water.
I make my dough in the mixer because I am lazy and because it works well but it can obviously be done by hand in a bowl, using a wooden spoon to get all the ingredients together and then kneading on a floured board for 10 minutes (it’s a good work-out).
Once the dough looks done, transfer it from the mixer to a slightly floured board and knead with your hands for a few minutes. You will know the dough is ready when, if lightly pressed with a finger, it springs back, leaving no mark.
Either let it rest in an oiled bowl, under a cotton cloth for 90 minutes to two hours or place it in the refrigerator overnight, on an oiled cookie sheet. Brush an “x” with olive oil on top and cover it loosely with plastic.
When you take it out of the refrigerator, let it rest for a few minutes or it will be too hard to stretch. Then divide it into three and stretch it very think with your hands or using a rolling-pin.
- Top the first two pizzas with the usual savory ingredients. For the sweet calzone, stretch the dough as if you were making a regular pizza.
- Mix together the ricotta, sugar and chocolate. Place the filling on one half of the dough.
- Fold the dough over, moist the inner edges with water and press down firmly to seal. Brush the top with a bit of olive oil.
- Bake at 500F (250C) for about 15/20 minutes or until lightly golden. Take out of the oven and let sit for 10 minutes. Sprinkle with powder sugar and serve.