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VARIATIONS: Baked Calzone – Use 1/2 whole wheat flour for small
batch of pizza dough and add 3/4 tsp. anise or fennel seed
to the dry ingredients. Press dough as directed in pizza pan.
Spread 1/2 cup pizza sauce on 1/2 of the dough. Arrange
3/4 cup diced, cooked meat such as pepperoni, salami,
chicken or ham and 3/4 cup chopped, partially cooked
broccoli on top of the sauce. Sprinkle 1 cup shredded
Mozzarella cheese on top of broccoli. Moisten edges with
water and fold dough over the cheese, stretching as
necessary. Press the edges together to seal. Brush with egg
glaze (Page 48) and sprinkle with 1 Tbsp. grated Parmesan
cheese. Bake at 425°F (220°C) for 15 – 20 minutes or until
browned and crisp. Serve with additional pizza sauce,
if desired.
Focaccia – Use ingredients for small batch of pizza dough
and add 3 Tbsp. dried onion flakes and 1 minced clove
garlic to the dry ingredients. On a lightly greased baking
sheet, press dough into a 12 x 10 inch (30 x 25 cm)
rectangle. Cover and let rise in a warm place* for
30 minutes. Meanwhile, mix 2 Tbsp. olive oil, 1 minced
clove garlic and 1 tsp. each dried rosemary and basil
together. Brush on dough and sprinkle with 2 Tbsp.
grated Parmesan cheese. If desired, press pieces of black
or green olives or softened, sun dried tomatoes into dough.
Bake at 400°F (220°C) for 15 – 20 minutes or until browned.
Cut into squares and serve warm.
*See Page 36 for Rising Tips
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