Guest post by Don
This is one of our go-to favorites and is very loosely based on a recipe in Alice Waters’s Chez Panisse Pasta, Pizza & Calzone. It often comes to mind when we find a good selection of peppers in the market, which seems to be happening more and more these days. The peppers listed in the recipe are typical of what we use but feel free to substitute with what’s available.
2 T olive oil
1 medium red onion, sliced
Peppers, all cored, seeded and sliced into ¼ inch strips:
2 red or yellow bell
2 cloves garlic, minced
1 t dried thyme
1 t dried oregano
½ lb. loose Italian or other sausage
6 oz. crumbled feta cheese
Enough of your favorite pizza dough to make 2 12” pizzas
Place pizza stone in a 500° degree oven and heat for at least one hour.
In a large skillet sauté the onion and peppers over medium heat until wilting and beginning to soften – about 15 minutes. While the vegetables are cooking lightly brown the sausage over medium heat in a second skillet and set aside.
Add the garlic and herbs to the onion and pepper mixture, sauté about 30 seconds until the garlic is fragrant, remove from heat and set aside.
Place the pizza dough on a 24×16 sheet of parchment paper, lay a sheet of plastic wrap on the dough and roll out to nearly cover the paper. Add the browned sausage and feta to the onion and pepper mixture, stir gently to combine and spoon onto one side of the dough leaving a band of at least 1” uncovered around the edge. Fold the other half of the dough over the mixture and press the edges of the dough together to create a sealed pocket.
Slide the parchment paper and calzone onto the pre-heated pizza stone and bake until golden brown, about 15 to 20 minutes. Remove calzone from oven, discard parchment paper, slice and serve.