Friday, August 12, 2011
Purple Pesto Calzone
My middle child is leaving for college this weekend, so I harvested all the purple basil I could to make one of his favorites...pesto calzone.
3 cups packed basil (leaves only, no stems)
3-4 large cloves of garlic
¼ tsp. salt
¾ cup freshly grated Parmesan cheese
¼ cup pine nuts
1/3 cup olive oil
Puree‛ everything together in a food processor, until smooth.
2 cups lukewarm water
1 T. sugar
1 T. salt
1 T. instant yeast
2 T. extra virgin olive oil
5 - 6 cups unbleached flour
Mix everything together in electric mixing bowl. Knead using dough hook, until smooth and elastic. (5 - 10 minutes)
Turn out into oiled bowl, cover loosely, and let rise until doubled. (1 - 2 hours)
Mix 1 cup pesto with 2 cups ricotta cheese.
Gently deflate dough and divide into 6 -8 pieces. Roll each piece into a circle. Place a portion of filling on one side if the dough and fold the other side over. Seal the edges and prick with a fork or knive to create steam vents. Brush with olive oil.
Bake in a well preheated 425˚ oven for about 20 minutes until lightly browned. I use parchment paper on a pizza stone.
Peace and Love,