It thoroughly helps me to remember an outing to Italy we took a couple of months after my significant other and I began dating. We were youthful and head over mends in affection at the time, and it was the most sentimental excursion ever! In any case, beside each one of those cheerful, lovey dovey recollections, I recall that we had the BEST pizza there. Like gathering in-your-mouth stunning with flavors I've never experienced.
I recall that we went to this one little pizza shop on a little side road in Rome some place close to the Spanish Steps, and I requested a mushroom pizza. Also, wow, it was the best pizza I've at any point had! Yet additionally perhaps the most irregular experience.
I intended to purchase pizza sauce for plunging, however when I returned from the supermarket I had one of those "Doh!" minutes, and totally neglected to get it at the store (despite the fact that I had a shopping list. Go figure). So I utilized a container of my preferred spaghetti sauce rather and it was as yet great! Perhaps shockingly better than pizza sauce!
- 1 Tube of Refrigerated Pizza Crust
- 2 Roma Tomatoes, sliced into ¼" pieces
- 8 to 12 Fresh Basil leaves, sliced into thin strips (about ⅓ cup)
- 100 g (approx 4 oz) mozzeralla, cut into ½" cubes
- Spaghetti Sauce for dipping
- Preheat the oven to 425F.
- Open the tube of pizza crust and unroll it onto parchment paper (or a lightly floured surface). Gently roll it with a rolling pin to flatten it out and shape it into a rectangle. Cut the dough into 4 equal rectangles.
- Add the tomato slices, mozzarella and basil to each of the rectangles.
- Fold in the long edges of each calzone and gently pinch them closed. Then pinch tightly to close the ends. Flip them over so the seam is on the bottom.
- Bake at 425F for 11 to 14 minutes, until they're golden brown.
- Serve with a side of Spaghetti sauce for dipping.
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