I have been slowly and quietly collecting pizza pans of all sizes. I started with the typical larger pans and over time my pans are getting smaller and smaller. The reason for the change is “The Gourmet Pizza.” With individual pizza pans we can all make a pizza to suit our tastes.
Today I bought my smallest pizza pan yet it has a diameter of merely 15cm. This purchase came about because I a wonderful pizza experience I had yesterday with a “dessert” pizza. It was a Mixed Berry and Mascarpone Calzone and it was sublime. I know I will be exploring the world of dessert pizza’s, and the only problem with the one I made yesterday was that it was too big for one person. I cut it into four serves but I think it would be far nicer as a petite, sweet individual calzone. The recipe below is for a 20cm pan as I am yet to make it in the smaller size.
I have to say a big thank you to my mother for keeping me with a regular supply of berries.
500gm Bakers Flour
310 ml warm water
Throw all the ingredients into a bread maker and come back to it when the machine finishes. Too easy!
Lightly oil 5 pizza trays 20cm diameter. Divide the dough into five even balls.
Flatten the dough ball into the pizza trays and allow them to proof again. Once they have proofed as desired they can be refrigerated for later use or topped with fillings immediately.
Mixed Berry & Mascarpone Calzone Filling
3 T/s icing sugar
40 gm melted butter
1 t/s vanilla bean paste
150gm chopped strawberry
10 t/s sugar
icing sugar to dust
Pre heat oven to 230 degrees with a pizza stone in place.
Combine the mascarpone with vanilla and icing sugar. Set aside for later use.
Follow the dough method above and press the dough into the 20cm pizza pan and allow to proof as desired. Brush the dough with melted butter.
On a semi circle of the pizza place the mixture of the three types of berries and sprinkle 2 t/s of sugar over each calzone.
Add the mascarpone in dollops evenly over the fruit on each of the calzones.
Fold the Calzone over and seal the join by pressing edges firmly together. Go around the edges with a fork and press again.
Use the remaining ½ t/s sugar to dust over the finished calzone.
Bake in the oven at 230 degrees for ten minutes, checking regularly.
Remove the calzone from the oven and dust with generous amounts of icing sugar.