Chef Ruth Gresser
Veloce by Pizzeria Paradiso
Although breakfast pizzas are showing up on more menus, its close relative the calzone makes a more convenient to-go carrier. At Veloce in Washington, D.C., chef Ruth Gresser stuffs pizza dough with potatoes, eggs, sausage and cheese for this hearty breakfast calzone.
1¼ lb. fingerling potatoes
12 oz. bulk breakfast sausage
36 oz. pizza dough, divided into 12 pieces (3 oz. each)
8 oz. mixed grated cheese (Parmesan, pecorino and/or Romano)
1 tsp. chopped parsley
Large pinch salt
Freshly ground pepper, to taste
Extra virgin olive oil
1. Preheat oven to 450 F. Coat potatoes lightly with olive oil. Roast potatoes in oven 20 minutes or until cooked through. Slice into ½-inch pieces; set aside
2. In nonstick skillet, scramble eggs; set aside.
3. In another skillet, cook breakfast sausage until well-browned; crumble and set aside to cool.
4. In bowl, combine potatoes, eggs and sausage until mixed. Add cheese and toss to incorporate.
5. Per order, preheat a pizza stone in oven to 450 F. Or use a pizza oven heated to 450 F. On floured work surface, flatten a piece of dough with fingertips; stretch or roll into a 6- to 7-inch circle.
6. Place about ½ cup filling on half of dough circle to within ½-inch of edge. Place dough on floured pizza peel. Sprinkle filling with parsley, salt and pepper; drizzle with oil.
7. Fold the untopped half of dough over filling; press edges of dough together. Twist edge of dough along entire edge to crimp closed; brush with olive oil.
8. Turn oven to broil. Give the pizza peel a quick shake to be sure the calzone is not sticking. Slide calzone off peel onto stone in oven. Broil for 1 minute. Reduce oven temperature to highest bake setting; bake 5 to 10 minutes until lightly browned, being careful to avoid browning. Turn calzone with tongs for even browning, if needed. Serve immediately.
Photo courtesy of Idaho Potato Commission