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22
gradually increasing to Speed 5. Mix for
about a minute longer, or until the batter
is completely smooth, with no visible
lumps.
4.
Evenly divide the batter among the 6
cups of the buttered popover pan (it will
fill each to about ½ to
²
⁄
³
full). Put pan
directly on the oven rack and bake for
35 minutes, or until very deeply browned
and puffed. Do not open oven door while
popovers are baking or they may deflate.
5.
Remove from oven and carefully unmold
from pan. Serve immediately.
NOTE: Popovers are easily adaptable. You can
make them cheesy (stir ¼ cup finely shredded
cheese into the batter), herby (1½ teaspoons
of herbes de Provence or 2 tablespoons of
fresh chives), or sweet (once out of oven,
brush with melted butter and sprinkle with
cinnamon sugar).
Nutritional information per popover:
Calories 183 (46% from fat) • carb. 17g • pro. 7g
fat 9g • sat. fat 5g • chol. 128mg • sod. 146mg
calc. 60mg • fiber 1g
Cheese Calzones
We use our own pizza dough recipe,
but if you want to save time, store-bought
dough works just as well.
Makes 6 individual calzones
15–16 ounces whole-milk ricotta,
drained well
2 garlic cloves, finely chopped
2 ounces (½ cup) grated Parmesan
¼ teaspoon kosher salt
Pinch freshly ground black pepper
Pinch crushed red pepper flakes
3 tablespoons fresh basil, thinly
sliced or torn into small pieces
2 ounces shredded mozzarella
1 recipe (1½ pounds) Pizza/Focaccia
Dough (page 37)
Unbleached, all-purpose flour
(for dusting)
Cornmeal (for dusting)
Water, for sealing the dough
Olive oil, for brushing calzones
1. Preheat oven to 500°F. If you have a
pizza stone, place the stone on the oven
rack and preheat. Once the oven comes
to temperature, let stone heat for an
additional 30 minutes. This will add an
extra crispiness to your calzones.
2.
In a large bowl, combine the ricotta,
garlic, Parmesan, salt, pepper, and
crushed red pepper. Using the beaters,
mix on Speeds 2 to 3 to fully combine.
3.
Lightly dust work surface with flour.
Divide the dough into six equal pieces.
Lightly cover with plastic wrap until using.
4.
Roll one piece into a circle about 6 inches
in diameter. Spread a generous ½ cup of
filling onto the bottom half of the dough
circle, leaving a 1-inch border. Top with
a sprinkle of the basil and 2 tablespoons
of the mozzarella. Using your fingers,
or a small pastry brush, wet the outer
edge of the dough with water. Fold top
half over the filling and press the edges
of the dough together. Crimp the edges
all around to fully seal. Using a sharp
knife, cut 2 small slits into the top of the
calzone to allow steam to escape while
baking. Reserve on a cornmeal-dusted
baking sheet and repeat with remaining
rounds.
5.
Using a pizza peel or a large turner,
transfer prepared calzones to the
preheated pizza stone (if you are not
using a pizza stone, just keep the
calzones on the cornmeal-dusted baking
sheet). Bake in preheated oven for about
18 to 20 minutes, or until fully browned.
Let cool slightly before serving.
Nutritional information per calzone:
Calories 473 (36% from fat) • carb. 56g • pro. 21g
fat 10g • sat. fat 10g • chol. 44mg • sod. 1091mg
calc. 278mg • fiber 2g
Basic Tomato Sauce
A simple and delicious sauce.
Makes about 7 cups
2 tablespoons extra virgin olive oil
2 large garlic cloves, peeled
2 cans (28 ounces each) whole,
peeled tomatoes
10–15 fresh basil leaves
1 teaspoon kosher salt
1. Put olive oil into a medium saucepan over
medium heat. When oil is hot, add garlic
and cook until lightly golden and fragrant,
2 to 3 minutes. Add tomatoes, cover and
reduce heat to simmer, stirring frequently,
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