Quick post: broccoli calzone
Broccoli calzone
Dough
Broccoli calzone
Filed firmly under "good problems to have" is the fact that I bought too much sprouting broccoli at the weekend. I also went to a food photography workshop - more on that later. Now, coming home tired on a Monday evening, and having to go out again shortly after wouldn't normally leave me in the mood to cook much at all. But today some dumb, preposterous voice at the back of my head said: you've got enough time to make dough, and you'll be out for about the rising time, you practically have to make pizza.Yeah. Thanks, me. You prick.Anyway, calzone is cool. There's a pub not far from me called the Haymakers which serves fantastic ones. It used to be a shithole to the extent that a friend once quipped that it was more likely named after the type of punch than anything done in the sunshine. No longer; it's decent now, and the pizza is some of the best in town. The calzone turn up puffed out like a giant salmon, and about the size, deflating slowly to leave a still-ridiculous quantity of tasty, tasty pizza.I was thinking about these as I'd rolled out the dough, and realised that I've still not got around to buying a peel, or anything useful to handle it with. Folding seemed prudent.This is substantially the broccoli pizza recipe from a while back, in that the broccoli is pre-cooked in the oven to give it some crisp. But this time around, I went for a basic tomato sauce, cheddar, and a little salami. Oh, and it's folded.The dough is pretty basic, just cobbled together from memory, and kept slack and stretchy. For the sauce, I fried some garlic and chilli in oil, and added tomatoes and a splash of balsamic vinegar with a dash of sugar. Cook it down for a bit, then attack it with a blender, herbs optional. In this case I also stirred in a hefty spoonful of red pesto at the end.Once done and cooled a little it just goes over half the base, along with the pre-cooked broccoli, optionally a few slices of salami, and a good grating of cheddar and parmesan. Then it's rolled up, crimped, and manhandled into a very hot oven with a good degree of cussing. It's pretty simple, ingredients wise, but a right faff.