- 1 cup warm water (110 to 115 degrees)
- 1 package active dry yeast
- Pinch sugar
- 2 1/2 cups all-purpose flour, plus additional as needed
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 1 pound provolone, cut into thin strips
- 4 ounces mortadella, cut into thin strips
- 4 ounces Genoa salami, cut into thin strips
- 1 large egg, lightly beaten with 2 teaspoons water
- 2 2/3 cups Jimmy's Olive Salad, recipe follows
To prepare the dough, pour warm water in a small bowl. Sprinkle the yeast and sugar onto the top of the water. Briefly let the water absorb the yeast, then stir to dissolve it. Let stand for 15 minutes until the mixture is foamy. In the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine 1 1/2 cups of the flour and the salt on low speed. Add the yeast mixture and oil, and beat until smooth, about 1 minute. Add the remaining 1 cup of flour and beat for 1 minute, until the dough just clears the sides of the bowl. Turn the dough out on a lightly floured work surface and knead for 2 to 3 minutes, until dough is smooth and elastic. The dough should be soft, but use additional flour as needed, 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with plastic wrap, and allow to rest in a warm place until tripled in bulk, about 1 1/2 hours. Cut the dough into 8 pieces and roll each into a ball. Using a rolling pin or your hand, flatten into 6-inch circles on a lightly floured surface.
Preheat oven to 425 degrees F.
To fill calzones, distribute the cheese and meat equally among the 8 circles of dough, placing the fillings on the lower 1/3 of each circle. Moisten the edges of each dough circle with water. Fold the top 1/2 of the dough over the bottom 1/2 to form a half moon, and seal the edges by crimping with a fork. Lightly brush the top and edges of each calzone with egg wash.
Place on a baking sheet lined with parchment paper and bake until golden brown, 18 to 20 minutes. Serve each calzone on top of a small mound of Jimmy's Olive Salad.
JIMMY'S OLIVE SALAD:
- 1 cup coarsely chopped, pitted, large green Greek olives (with herbs and marinated in oil)
- 1 cup coarsely chopped queen size Manzanilla olives with pimentos
- 1 (15 1/2-ounce) jar marinated vegetables (in vinegar), drained and chopped into small pieces
- 1 tablespoon minced fresh parsley
- 1 tablespoon Roasted-Garlic Puree, recipe follows
- 2 teaspoons capers, drained and rinsed
- 1/4 teaspoon dried oregano
- 1/2 cup plus 1 tablespoon extra virgin olive oil
- 1/8 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon ground white pepper
- 1/8 teaspoon crushed red pepper flakes
To prepare the olive salad, combine all ingredients thoroughly. Cover and refrigerate for at least 4 hours to allow the salad to marinate. Store in container with a tight-fitting lid.
Yield: 8 servings
- 1 cup peeled garlic cloves
- 1 cup extra virgin or regular olive oil
Preheat the oven to300 degrees.
Place the garlic in a small ovenproof container and pour in the oil. Use additional oil if needed to completely immerse all the garlic cloves. Cover the container with aluminum foil and roast 1 hour, until garlic is soft and light golden brown.
Strain the garlic and place in a blender along with 2 tablespoons of the oil. Puree to a smooth consistency, adding a small amount of oil if necessary. Pour into a container and cover the top of the puree with a thin layer of the oil. Cover and store in the refrigerator.
Yield: 1 cup