Bread Machine (153 page)

Combine the oil, peppers, and onions in another skillet. Cook over medium-high heat until soft and gently browned. Remove from the heat, season with salt and pepper to taste, and let cool at room temperature.

Twenty to thirty minutes before baking, preheat the oven to 425°F. Oil or line a large baking sheet with parchment paper.

When the machine beeps at the end of the cycle, press Stop and unplug the machine. Immediately remove the bread pan from the machine, and turn the dough out onto a lightly floured work surface. Divide the dough into 3 equal portions. Flatten each portion with your hand and, using a rolling pin, roll out each one into a 9-inch round. Dust the work surface lightly with flour as needed to prevent sticking

Place a third of the filling and sausage slices over half of one round of dough, leaving a 1-inch border. Sprinkle with 2 tablespoons of the cheese. Brush the edge of the dough with water and fold over to form a half-moon-shaped turnover. Press the edges together to seal, then fold over the entire border in 1-inch sections to make a braided edge. Transfer the calzone to the baking sheet. Cut a few slits in the top to allow for steam to escape. Repeat with the remaining two pieces of dough.

Bake for 25 to 30 minutes, until golden brown and crisp. Slide the calzones from the baking pan onto a rack. Let cool for 10 minutes before slicing or eating out of hand.

VARIATION

Mini Calzones

Makes 12 calzones

In Step 5, divide each portion of dough into quarters. Roll out each into a 4- to 5-inch round and fill as directed. Seal, slit, and bake for 12 to 15 minutes. These can be frozen on a baking sheet, then stored in a plastic freezer bag, and reheated. These are good for two-bite snacks.

CHEESE PIZZA TORTA       
Makes one 8-inch torta

T
his is a layered cheese pizza pie that is served in wedges hot from the oven. Try it accompanied by a glass of mellow red Zinfandel.

INGREDIENTS

3 tablespoons yellow cornmeal or coarse semolina, for dusting

¹
/
₂
cup mozzarella cheese, shredded (2 ounces)

¹
/
₂
cup Italian fontina cheese, shredded (2 ounces)

¹
/
₂
cup smoked provolone, shredded (2 ounces)

3 ounces soft goat cheese (such as Montrachet or domestic chabis) or feta, crumbled (
¹
/
₂
cup)

¹
/
₂
cup grated Parmesan

1 recipe
Basic Pizza Dough

¹
/
₃
cup
Essential Tomato-Herb Pizza Sauce
or commercial marinara sauce

Fresh-ground black pepper

1 egg beaten with 1 tablespoon milk, for glaze

Place a baking stone on the lower third oven rack and preheat the oven to 375°F. Grease an 8-inch springform pan and dust with cornmeal or semolina.

Combine all the cheeses, except
¹
/
₄
cup of the Parmesan, in a small bowl and toss together.

Place the dough on a lightly floured work surface. Divide the dough into 3 equal portions. With a rolling pin, roll the dough out to very thin 9-inch rounds. Carefully place 1 round in the prepared pan and press the excess dough up the sides of the pan. Spread with half of the tomato sauce. Sprinkle with half of the cheese mixture and a few grinds of pepper, leaving a 1-inch border all around. Brush the edge of the dough with the egg glaze. Position the second dough round on top, again pressing the excess dough up the sides of the pan, spread with the tomato sauce, and sprinkle evenly with the remaining cheese mixture and a little more pepper. Brush the edge of the dough with the egg glaze. Place the last dough round on top. Bring the edges of the two bottom layers of dough up to the top, and roll the edges together in sections to seal in the cheeses; the edges will naturally form a rope pattern. Brush the top all over with the egg glaze and sprinkle with the reserved
¹
/
₄
cup Parmesan.

Immediately place the pan in the oven and bake until thoroughly browned, about 30 to 35 minutes. Remove from the oven to a wire rack and remove the springform sides. Let rest for 10 minutes. Slide the
torta
onto a cutting board, cut it while hot with a serrated knife, and serve.

GARLIC FOCACCIA       
Makes 2 flatbreads

T
his recipe for focaccia is adapted from one by the test kitchen of the SAF yeast company. It is almost like a
pizza bianco,
a pizza without the sauce. I love that it has garlic powder in the crust, in addition to the fresh garlic brushed over the top. It is so tender that you can cut wedges out of it directly from the freezer with no work at all. Be sure to use garlic powder in the dough
, not
garlic salt, which would inhibit the action of the yeast. This one is for garlic lovers!