A No-Yeast Recipe for Calzone

I have several hobbies. Making things grow is not one of them. I was the only kid in my seventh-grade biology class who couldn’t get a potato to sprout, and the money I earned looking after a neighbor’s home one summer didn’t cover the cost of replacing the house plants that had died under my care.

My luck with yeast is not much better, and although I can tolerate life without ficus trees and ferns, I’m not sure about life without homemade Calzone. The only thing to do was to come up with a good, chewy Calzone crust that doesn’t call for yeast; this I did.

CALZONE

1 1/3 cups unbleached all-purpose flour

2/3 cup gluten flour

1/2 teaspoon baking powder

Plain yogurt

Tomato Filling

Sift together unbleached flour, gluten flour and baking powder in a large bowl. With wooden spoon, beat in 1/4 cup yogurt, adding more as you beat until dough is soft but pliable. Turn out onto lightly floured board and knead until smooth and springy. Wrap in wax paper and let rest for 1 hour.

Meanwhile, make Tomato Filling.

Knead dough again 5 minutes, then divide into 4 equal sections. Roll out each section, 1 at a time, on floured board, to 1/8-inch thickness. Spoon Tomato Filling into center, leaving 1/3 inch around edges. Fold top over filling, forming half moon. Seal by pressing edges with fork dipped in water. Place on baking sheet and bake at 450 degrees oven until brown, 8 to 10 minutes. Makes 4 servings.

Tomato Filling

4 fresh Italian plum tomatoes, peeled and chopped

1 cup fresh mushrooms, cleaned, trimmed and sliced

1 large clove garlic, grated

1/2 pound ricotta cheese

1/3 cup freshly grated Parmesan cheese

1/2 pound fresh mozzarella cheese, shredded

1/2 teaspoon dried oregano or 1 tablespoon fresh oregano

1/2 teaspoon dried basil or 1 tablespoon fresh basil

Freshly ground black pepper

Combine tomatoes, mushrooms, garlic, ricotta, Parmesan and mozzarella in large bowl. Stir until well blended. Add oregano, basil and pepper to taste. Stir again.