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Monday, August 16, 2010

Calzone Night

White Calzone
Pizza dough
1 clove garlic
2-3 Fresh basil leaves, washed and patted dry
6-8 Oz ricotta cheese
1 Cup mozzarella, grated
Sauce for dipping

I make pizza at least once a week, but why haven't I tried to make a calzone? So why not try now, since I have delicious leftover fresh tomato sauce to dip with?

I roll out the pizza dough as usual. I cover one half with minced garlic, about half a container of ricotta cheese and a cup of shredded mozzarella. I top with some torn basil leaves then fold the other side of the dough over. Pop in a 425 degree oven for about 20 minutes. Serve with fresh tomato sauce, or any bottled marinara or pizza sauce.

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The Hungry Yuppies, Annie and Rich, are a young couple from CT who are self-proclaimed foodies. Annie is the chef, and Rich is her willing taste tester. Juggling a full time job in the city wasn't going to get in the way of Annie's love for cooking. It's about eating well whether you have just 30 minutes on a Monday night, or all day on a rainy Sunday.