Sunday, January 30, 2011


This is a pretty quick dinner that my kids call backwards pizza. The dough requires no rising which can be good thing if you are like me, and don't always plan too long ahead of time.


Dissolve 2 tsp of sugar in 1 C of warm water.
Sprinkle one envelope (or 1 T) of yeast on top. Let stand in a warm place for about 10 minutes. Mix lightly.

Add 4 T of oil, 1/2 tsp salt, 2 1/2 C flour and mix together. Knead on a floured surface for several minutes or until smooth and a bit stretchy.

Roll dough and cut into rounds (I usually use a cereal bowl). Place on a baking sheet lined with parchment paper, or some greased foil. Preheat the oven to 375 degrees.

Spread sauce on the dough. Put grated cheese and whatever pizza toppings you like on half of the dough. Fold the other half of the dough over the cheese and pinch well with a fork or fingers to ensure a good seal. Cut some slits on the top and brush with olive oil. If desired, sprinkle some parmesan on top.

Bake for 20-30 minutes until cooked and lightly browned. Bon Appetit!


  1. What is the difference between a Panzerotti and a Calzone??? These look yummy!

  2. You know they really are the same thing except Panzerotti's are usually deep fried. So ideally it is more of a calzone, but the recipe in my card file calls it Panzerotti ( :

  3. oh... this looks perfect for and irwin menu.. can't wait to try it! looks yummy!