We’re not that far out of college, but it’s been long enough where Friday nights don’t necessarily mean crazy mayhem on the evening agenda. There was a time when the work day’s countdown to 6:00 pm meant happy hour followed by a long night into the wee hours of the morning. These days, it means time to skidaddle home through LA traffic and chill. Hard. Saturdays are meant for partying; Fridays are not. Sometimes we just want to relax, sometimes we just want to hang at the apartment. Other times we want to cook. Most Fridays are great for making pizza and taking it easy, so we did.
It’s more like a calzone than a pizza. We actually made a large calzone and about 6 minis. We should’ve tried our hand at making a pizza dough, but it was Friday people! We were feeling lazy. That’s why our friend Trader Joe always has our backs. His garlic and herb ready-to-bake dough was just right. A quick marinara sauce topped the whole thing off. Literally.
Goat Cheese and Peppers Pockets – Serves 2 to 4
1 premade pizza dough
1/2 red onion, minced
3 cloves garlic, minced
1 pint mixed mini sweet peppers, minced
4-6 ounces goat cheese
1 egg yolk, whisked
1 1/2 tablespoons milk
1 tablespoon breadcrumbs
1. Swirl a bit of olive oil in a pan. Add garlic, peppers and onions and cook until slightly softened, approx. 5-7 minutes. Remove from heat and set aside to cool. Salt to taste.
2. As veggies cool, roll out dough on a lightly floured surface and split into 2 or 4 even pieces based on preference. (Try the mini pockets by cutting dough with a glass or knife into smaller circles.)
3. Spread pepper mixture evenly between pieces of dough, followed by goat cheese.
4. Fold over and press edges of dough together with a fork. Lay on a parchment paper lined baking sheet.
5. Whisk egg with milk. Brush mixture over each calzone and sprinkle with breadcrumbs.
6. Bake in a preheated oven at 425 degrees for 20-25 minutes, or until top browns. Allow to rest at least 5 minutes before cutting.
Marinara Sauce – Approx. 3 cups
28 ounces whole tomatoes
1/2 red onion, minced
2 teaspoons red chili flakes
1 tablespoon kosher salt
1 tablespoon basil, minced
1. Swirl olive oil in a sauce pan and add onions and garlic. Cook 1-2 minutes.
2. Add tomatoes. Crush with a potato masher or large spoon. Cook on low for 30-35 minutes, mashing tomatoes every now and then to break up the larger pieces.
3. Remove from heat and stir in basil and salt.*
*If you prefer a smoother tomato sauce, pop the tomatoes in a blender before stirring in basil and salt.
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