Homemade pizza is a treat. Whether we choose a tomato based sauce or a brushing of olive oil before layering on our choice of cheese, meats, olives, or roasted vegetables, the result is a simple and delicious. Add a green salad, and dinner is on the table. The same goes for making calzone, except the dough is folded over filling on one side, making a plump sandwich. Making my own dough is not difficult, but I have discovered a good time saver. At HEB I found small packages of Il Fornaio frozen dough, each enough for one 12 inch pizza or large calzone. I keep a few in my freezer. If you can’t find these in your supermarket and don’t want to make your own dough, I have found that most pizza restaurants are happy to sell you a one pound bag of dough! They may be curious…but they don’t mind.
1 package Il Fornaio frozen pizza dough, or enough homemade dough for one 12″pizza
1 16 oz. package grated mozzarella cheese
3 ounces Pancetta, browned (you can use bacon if you prefer)
1 Tablespoon tomato paste
1 jar roasted red peppers
1/2 cup pitted Kalimata olives
1 Tablespoon fresh basil, shredded.
Olive oil and sea salt
Remove frozen pizza dough from freezer and place in refrigerator to thaw, overnight or for several hours. When ready to prepare, set it out 20 minutes before rolling it out. Preheat oven to 425. Cook pancetta until browned and crispy. On a floured surface, roll the dough to a 12 inch circle. Transfer to baking sheet. On bottom half of dough circle, spread grated cheese, leaving about an inch from the edge of dough. Take out enough strips of roasted pepper to cover top of cheese, pat dry with a paper towel, then lay them on top of mozzarella. Scatter the pancetta, olives and basil on top. Spread tomato paste on top half of dough, then fold top half over, making a semicircle.Crimp edges together with fingers. Brush with olive oil and sprinkle with sea salt. Bake about 15 minutes, until puffed and golden brown. Makes 4 large slices, cut across.