RECIPE 1: PIZZA CRUST. You can make the crust the day of, but I recommend making the dough at least 24 hours in advance. I made it the day before. It’s super easy, here’s how to do it;
1 teaspoon Active Dry Yeast
4 cups All-purpose Flour
1 teaspoon Kosher Salt
1/3 cup Extra Virgin Olive Oil
PIZZA CRUST INSTRUCTIONS:
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine the flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour.
Next, pour in yeast/water mixture and mix until just combined. You can use your hands to press and complete the mixing process; I always do. It’s fun.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil.
Cover the bowl with a moist towel and sit it in a warm place for 1 to 2 hours, then cover the dough tightly with plastic wrap and store in the fridge until you need it. It’s best to make the dough at least 24 hours in advance.
PIZZA SAUCE INGREDIENTS:
1 to 2 tablespoons Olive Oil
3 cloves Garlic, minced
1 medium Onion, chopped finely
1/2 cup White Wine
Three 15-ounce cans Crushed Tomatoes
Salt and Pepper
Pinch of Sugar
1 teaspoon Dried Oregano
8 to 10 Fresh Basil Leaves, chopped
PIZZA SAUCE INSTRUCTIONS:
Add a tablespoon or so of olive oil into a hot pan over medium-high heat. Throw in the garlic and chopped onions and give them a stir. Cook until the onions are soft, 4 to 5 minutes.
Add the white wine, whisking to deglaze the bottom of the pan. Cook until the liquid reduces by half.
Add the crushed tomatoes and stir to combine.
Add salt and pepper to taste and a pinch of sugar.
Add the dried oregano and basil.
Reduce the heat to low and simmer for 30 minutes.
COWBOY CALZONE INGREDIENTS:
1 Serving of Pizza Crust
1⁄2 pound Hot Breakfast Sausage
1 pound Ground Beef
1⁄2 Onion, finely diced
1 10-ounce can Tomatoes and Chilies (I use Rotel)
8 ounces Whole Milk Ricotta Cheese
1⁄2 cup Grated Mozzarella Cheese
1⁄2 cup Grated Monterey Jack Cheese
1 Egg, beaten
Salt and Pepper, to taste
Olive Oil, for brushing
Extra Materials: Rolling Pin, Flower, Oil/Butter Brush
Preheat oven to 450.
In a large skillet, combine the sausage, ground beef, and onion. Brown over medium heat. Drain the excess grease.
Add the tomatoes and chilies to the mixture, and cook for 2 additional minutes, remove from heat and let cool slightly (I transfer mine to a clean bowl).
In a bowl, combine the ricotta, mozzarella, Monterey Jack, and egg. Add a dash salt and pepper, and stir.
Then combine the cheese mixture with cooled meat mixture, stir gently to combine.
Now, get out flower and a rolling pin. Cover a clean surface and the rolling pin with flower. On top of the flower covered surface, divide dough into 8 equal-sized balls. Using the rolling pin, roll each ball into a 6-inch circle. (note: the flower will keep the dough from getting sticky, continue applying it to your rolling pin and working surface throughout the duration of rolling the calzones.)
Place one-eighth of the mixture (aka. a small handful) in the middle of each dough circle.
Fold one half of the circle over and pinch the edges to seal closed. Press around the edges with a fork. Then transfer each calzone to a greased baking tray.
Brush each calzone with olive oil.
Bake for approximately 15 minutes., until golden brown
Serve warm with a side of pizza sauce for dipping.