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Food and Drink

It’s choose-your-own-pizza adventure time

  • Author: Kim Sunée
    | Alaska cooking
  • Updated: April 2, 2020
  • Published April 2, 2020

Homemade calzone (Photo by Kim Sunée)

There are so many ways to top a homemade pizza, but let’s start with the base. These days, we’re all trying to use what we have. If you’re lucky to have yeast and flour and want to make your own dough, go for it. Or, while supporting your favorite local restaurant, pick up some extra balls of dough; they freeze well and can be thawed overnight in the fridge. Another option is to take store-bought flatbread, such as naan, and turn that into pizza.

For this non-recipe recipe, I used one Moose’s Tooth large pizza dough ball. Get the oven really hot, to about 450 degrees. Roll out the soft, floury dough to the size of a large baking sheet and place it on a baking sheet. If you have a pizza stone, place it in the oven to get hot.

Homemade pizza (Photo by Kim Sunée)

Now for the toppings. I recently made an Alsatian-inspired pizza, so if you have the luxury of sour cream or crème fraiche, spread a thick layer all the way to the edges. The sour cream adds richness and can replace cheese, if you’re out or averse. Add some mozzarella if you have it or other cheese. Scatter some bits of bacon and onion, if available, and bake for 17 minutes or so or until the dough is crisp and cheese is melted. As for other toppings, since the kitchen is a no-waste zone, I happened to have some smoky grilled broccoli from the night before and added some of that as well. You could use up any leftover vegetables or maybe moose sausage or chicken. Or maybe crack a few raw eggs over the pizza before baking. And you can always sub the sour cream with marinara or pesto.

For calzone, roll out the dough into a large circle. Cut in half and fill with desired toppings on one half of each piece of dough — think marinara sauce, pepperoni, mushrooms, ham, cheese, etc. Fold the non-filled half of dough over the filled half and pinch the seams together, crimping to seal. Place on a baking sheet. Repeat with the remaining dough half. Beat an egg and brush the dough. If you don’t have egg, substitute a little bit of milk — to help with browning — or some olive oil and sprinkle with salt. Using a sharp knife point, make a slit or two in each half so the steam can release. Bake at 450 degrees for 22 to 25 minutes or until top and bottoms are golden and filling is bubbling.