Aside from last night’s French rendezvous, this past week’s cuisine has transported us to the Mediterranean twice. Who needs a tropical holiday?
Saturday I whipped up some pizza dough from my Moosewood cookbook. I divided it into two, saving half for a future night of inspiration. Loosely following a pizza recipe from Cooking Light, we topped it with pesto, red onions, artichokes, prosciutto, mozzarella and feta cheese, for a light and crispy feast.
But what to do with the other half of the dough? I’d always wanted to try calzones, those little Italian inspirations for the pizza pop (yet having so underrepresented it). I looked over a few fancy recipes online, but decided to go with what we had kicking around.
They turned out perfectly crisp on the outside and nice and chewy inside, and when broken open, let out a burst of earthy tangy steam. The sheep’s milk feta we bought from our favourite Lebanese grocery importer Samir’s complimented the almost nutty hints from the steamed spinach. I concluded that I like cooked spinach better than fresh. So sue me.