Pizza

7 Features to Look for in a World-Class Pizza Delivery Bag

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People order pizza for convenience. There’s nothing quite as good as making your own at home, but it’s often a lot easier to order pizza from a local pizzeria—especially one that uses fresh ingredients and authentic preparation methods! To make sure that pizza tastes as good at home as it does fresh-from-the-oven, pizzerias need to … Read more

Chef John’s Watermelon Pizza Recipe

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Ingredients 1 large seedless watermelon 1 1/2 cups crumbled feta cheese 1/2 cup sliced green olives 1/2 cup sliced Kalamata olives 1/2 cup thinly sliced fresh mint leaves freshly ground black pepper to taste 2 tablespoons rice vinegar 2 tablespoons olive oil Instructions Slice watermelon in half lengthwise, then each half lengthwise into quarters. Cut … Read more

How to Make Homemade Pizza Sauce Recipe

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Ingredients 2 tablespoons olive oil 2 anchovy fillets 3 cloves garlic, minced 2 tablespoons finely chopped fresh oregano leaves 1/2 teaspoon red pepper flakes 1/2 teaspoon dried oregano 1 (28 ounce) can whole peeled tomatoes (preferably San Marzano), crushed salt to taste 1/2 teaspoon white sugar 1 pinch freshly ground black pepper 1 small pinch … Read more

Chef John’s Pizza Rustica Recipe

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Ingredients For the Crust: 2 1/2 cups all-purpose flour 1 teaspoon kosher salt 1/2 cup very cold butter, cut into pieces 2 tablespoons olive oil 1 large egg, beaten 4 tablespoons cold water, or more as needed For the Filling: 1 (16 ounce) container ricotta cheese, drained 8 ounces low-moisture mozzarella cheese, cubed 2 ounces … Read more

Chef John’s Ham and Cheese Calzones Recipe

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Ingredients

Instructions

  1. Preheat oven to 500 degrees F (260 degrees C). Line a baking sheet with parchment paper.
  2. Divide dough into 4 equal portions; shape each into a ball. On a lightly floured surface, flatten each dough ball into a flat circle and roll out into an 8- or 9-inch circle.
  3. Place 2 prosciutto slices on one half of each circle of dough, leaving a 1-inch empty border. Spoon ricotta cheese on prosciutto. Season with a pinch of salt, pepper, and cayenne pepper. Top with chopped ham, mozzarella slices, and a drizzle of olive oil.
  4. Moisten edge of dough with a bit of water using your fingertip. Fold the empty half of the dough over the filling and lightly seal edges. Crimp the edges up to completely seal the calzone.
  5. Sprinkle a lined baking sheet with cornmeal. Transfer calzones to the baking sheet. Cut several small slits in the top of the crust with the tip of a knife to allow for venting.
  6. Beat egg with water to make the egg wash. Brush the calzones with egg wash. Dust with grated Parmigiano-Reggiano cheese. Remove excess cornmeal and grated cheese from around calzones to avoid smoke from the hot oven.
  7. Bake in pre-heated oven until browned, about 15 minutes.
  8. Let cool 15 minutes before serving. Serve with heated marinara sauce for dipping.

Nutrition Facts

Calories: 895

% Daily Value *

Total Fat: 54 %
Saturated Fat: 
Cholesterol: 39 %
Sodium: 134 %
Potassium: 17 %
Total Carbohydrates: 32 %
Dietary Fiber: 23 %
Protein: 82 %
Sugars: 
Vitamin A: 
Vitamin C: 
Calcium: 
Iron: 
Thiamin: 
Niacin: 
Vitamin B6: 
Magnesium: 
Folate: