Thursday, August 12, 2010

happy happy

the thing about radically changing your diet and method of cooking is that the failure rate goes up exponentially.  it is totally disheartening to spend hours preparing a dish or a meal that is gross or just plain inedible (i'm talking to you- mushy spelt noodles!!).

tonight, however, was a complete success!

spelt calzones
makes 2 enormous calzones

1 ball spelt right  frozen pizza dough, thawed and risen for around 2 hours
(make sure not to let the dough rise too quickly.  with wheat flour i would usually proof dough in the oven with the oven light on- this does not work for spelt.  i don't know why, my guess is that it has something to do with shorter gluten strands....?)

1 med zucchini, large dice
6 oz fresh spinach (1 bag)
4 scallions, small dice
4 oz feta, crumbled

olive oil
red pepper flakes

preheat oven to 450

cover an inverted baking sheet with parchment paper

for the filling:

brown zucchini in a non-stick pan with a little olive oil, salt, pepper and red pepper flakes.
remove from pan.

using the same pan, quickly saute the spinach until fully cooked.
once it is cool enough to handle, squeeze as much moisture from the spinach as you can.

mix zucchini, spinach, scallions and feta in a bowl.

for the crust:

after the dough has risen, dust the counter or a board with spelt flour and divide the dough ball into 2 equal pieces.  working one at a time, flatten each dough ball to roughly 10" diameter.

scoop 1/2 of the filling onto one side of each flattened disc, then fold the remaining dough over the filling.  crimp the edges.

transfer your calzones to the inverted baking sheet.

using a sharp knife or scissors, snip 3 holes into the top of each calzone to allow steam to escape.

brush the tops with olive oil and sprinkle with salt and pepper.

bake for approx. 15 minutes until golden brown.



Spelt Right Baking said...

Hey Laura,

Great that you are using Spelt Right Pizza Dough. My good friend from high school -many many many years ago in Williamstown, MA, Diana S., sent me a link to your blog. Are you some how connected to someone in W'town? I am the owner of Spelt Right Baking Company in Yarmouth, Maine and just love using Spelt. We have some great recipes for the pizza dough on our blog and I also have some other recipes. Check out our website that leads to our blog

Spelt Right Baking said...

PS: Would you give me permission to reprint this on my blog, giving you credit?

laura said...

I love your blog- and of course the pizza dough! I am good friends with Kate Notman who is friends with Diana. Kate posted about my blog on Facebook and Diana saw it and sent it to you! Small world!

You may of course reprint it on your blog! Thanks!