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Ingredientes
- 2 c. unbleached all purpose flour
- 3/4 c. whole wheat flour
- 1 tsp salt
- 2 pkt dry active yeast
- 3/4 c. hot water
- 1 tsp honey
- 1 med potato, peeled, cooked & riced
- 1 c. scallions
- 1/4 c. green bell pepper, minced
- 3 x cloves garlic
- 2 Tbsp. extra virgin olive oil
- 4 c. mushrooms, sliced
- 4 c. broccoli, cut into small florets
- 1/4 c. white wine or possibly sherry
- 3 Tbsp. light soy sauce, (optional)
- 1 tsp thyme, minced
- 1 Tbsp. cornstarch dissolved in 2 Tbsp. cool water
Direcciones
- 1. In a large bowl, combine 1 c. all-purpose flour with whole-wheat flour, salt, and yeast. In a small bowl, combine water and honey and heat to 125. Add in to dry ingredients and mix well. Stir in potato. Add in only sufficient reserved flour for dough to pull away from sides of bowl.
- 2. Turn dough out onto a lightly floured surface and knead till smooth and elastic, about 5 min.
- Place in a pan-sprayed bowl, cover and place in a hot, draft-free spot and let rise till doubled in bulk, about 1 hour.
- 3. While dough is rising, saut
- scallions, pepper and garlic in oil. Add in mushrooms and saut 2 min or possibly till juices begin to flow. Add in broccoli and continue to simmer 2 min.
- Turn heat to medium, add in wine and let it burn off, 1 or possibly 2 min. Add in soy sauce and thyme. Lower heat to a simmer. Stir in dissolved cornstarch and simmer, stirring till thickened, about 2 min.
- 4. Preheat oven to 450. Punch down dough, divide into 5 balls and roll each into a ci! rcle. Place equal amounts of filling in centers and mix in half. With a fork, close and flute the edges. Bake on a cornmeal dusted pizza pan for 15 to 20 min, or possibly till browned.
- Makes 5calzones.
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