grown-up pizza pops

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.

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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.

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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.

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