Preheat the oven to 450°F (230°C). To prepare the pizza dough, combine 2 cups of the flour with the sugar, yeast, and salt. Set aside. Warm the olive oil and water in a small saucepan over low heat. Slowly stir the water and oil into the flour mixture until well combined. Stir in 1 cup flour. Add up to 1/2 cup more flour as necessary to make a firm dough. Turn onto a lightly floured surface and knead until the dough is smooth and elastic, about 10 minutes. Lightly grease a large bowl with olive oil. Place the dough in the bowl and cover with a clean paper towel. Set aside for 10 minutes.
While the pizza dough is sitting, prepare the filling. In a large bowl, combine the cheese, dried artichoke hearts, and basil. Add freshly ground black pepper to taste.
When the dough has rested for 10 minutes, punch it down. Cut the dough into 4 pieces, shape each into a ball, and flatten to form a disc. Lightly flour each disc. On a lightly floured surface, roll out each disc (1/8 in. (0.3 cm) thick, and 6 in. (15 cm.) round. Add flour as necessary to prevent sticking. Using a pastry brush, glaze the top edge of the circles with water. Spoon 1/4 of the filling onto the lower half of each circle. Fold the top over and press the edges to seal. Crimp decoratively and make 1 to 2 slits in the top. Place the calzones on a cookie sheet lines with parchment paper and bake on the middle rack for 30 minutes, or until the filling is hot and the crust is golden brown.
QUICK AND EASY SHORTCUT: Replace dough with 2 packages of store-bought, refrigerated pizza dough.
Reprinted with Permission from©Quintet Publishing Limited, written by Rebecca Baugniet, Published by Sellers Publishing click for book review
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