On TV I saw Andrew Zimmern in Italy on the travel channel and they visited this little popular pizza place that makes these trendy pizzas that are 1/2 and 1/2 pizzas with the forking end rolled up into a calzone. The pizzas had very different dough than traditional American Pizza’s and had very thin cracker-like crust. I liked the novel idea of this forking kind of pizza.
This is the first time I didn’t make my own forking dough. But this dough I used was gluten free and was on sale for $1.00 so I said to my WTFork! It will be great for a cracker like dough and a little forking healthier too!
So I rolled it out very thin on a paddle with a little corn meal on both sides.
I decided I’d stuff the calzone side with spaghetti squash mixed with some home made sauce and some cheese
Then it got calzone shaped.
Then I slid the dough off onto a preheated oven stone at the suggested temperature for the dough (400 degrees) till the dough looked crispy and done. (about 15 minutes)
I smeared a tangy cow’s milk cheese called stracchino on one half.
Then topped that with arugula, a small amount of crushed almonds, extra virgin olive oil, sea salt, black pepper and shredded parmesan cheese.
The remaining half was based with roasted red pepper pesto and shaved fioro sardo hard cheese made from whole sheep’s milk cheese.
It was something fun and different.