Crumlin Calzone with Cork Street Marinara

I got locked with a Cougar the other night. A proper one too. She was well into her 80’s. By 12.30, I had my fill of drink and could barely walk, yet she didn’t seem to have a bother on her. I stumbled out of the boozer and woke up the next day with the most terrifying hangover.

We were both waking a great man, Mr. Joseph Corrigan, her brother in law and father to my good friend Bilbo Bangkok. The session was in The Gate Bar in Crumlin where Bilbo, Joseph and I had shared many pints before. Joe was survived by his wife and 4 kids. He was given a fantastic send off, one that involved a geansaí load of gargoyle with lots of family and friends having the craic. May he rest in peace.

Double digits of alcohol units are all well and good for seasoned octogenarians who know how to handle their brandy, but not for the weak hearted such as myself. I had a funeral to attend and I felt like I should have been at my own.  After the obligatory, berocca and solpadeine cocktail I opened the fridge and noticed I still had some pizza dough from the weekend. Ten minutes later I was wolfing down a calzone (folded pizza) and washed it back with a double espresso. Just about made it to the church, still in a jocker but feeling ever so slightly more human.

Making pizza is actually very easy. If you have a fear about baking anything, this recipe will get you over it.  If you make this dough it will keep for a week if you break it up and individually seal the portions in cling film. I use my barbie to make them. Do the same yourself but only if you have one with a lid. You can also cook them in a normal oven of course but it is best to use a brownie baking tray as it is easier to remove the pizza when done. The polenta on the base is a must. It prevents the pizza from sticking and makes it good and crunchy.

INGREDIENTS FOR THE CORK STREET MARINARA:

This sauce got it’s name after the  exact location where I got all the ingredients, the Lidl that is nearest to my gaff. It couldn’t be cheaper, you can make a big pot of it for about 6 quid, freeze what you don’t use on the day or it will keep in the fridge for a week.  Don’t be a food snob and think that you can’t make a good sauce from a massive German supermarket. This one ticks all the right boxes for what a decent Italian gravy should be.

- 1 whole bulb of garlic

- 1 jar of Lidl sun dried tomatoes

- 3 packets of Lidl passata

- 1 tube of Lidl tomato puree

- 2 tablespoons of sugar

- 1.5 teaspoons of salt

- 2 teaspoons of pepper

- 1 liter of water

- 1 tablespoon of oregano

METHOD:

- Rub a little oil round the garlic and roast it for about 25 minutes at 180 degrees. Then take it out and let it cool.

- While that’s cooking, pour all the oil from the sun dried tomatoes into a big pot and heat it up good and hot, but not too hot.

- Then you stick in the sun dried tomatoes and fry them off for about 5 minutes. When they’ve taken on a darker colour, lash in the passata and fry that off for about a minute, stirring it all up.

- Slice your roasted garlic in half, but not from the top, across. Then scoop out all the garlic into the pot with a spoon or with your fingers. Add in everything else, stir it up. Let it cook off for 5 minutes. Then get one of those soup blenders and liquidize the whole lot. Bring it to the boil and then let it simmer for an hour on a low heat so that it can thicken up and intensify.

INGREDIENTS FOR THE BASE:

• 1 cup warm water
• 1 packet dry yeast
• 1 tablespoon sugar
• 2 1/4 cups of Type 00 flour (may use a little more or less). You can get this in any Superquinn.
• 1/2 teaspoon salt
• 1 tablespoon of polenta(You can get this in a lot of supermarkets now but they sell it in The Asian Market too)
• Dried Mozzarella cheese, enough for 3 x 10 inch pizzas, a couple of bags basically.

METHOD:

Get a large bowl and mix the water, yeast and sugar. Mix it gently for about 30 seconds with a wooden spoon. Then lash in the flour and salt. Knead all this for about 15 minutes.

Then on a flat, dry surface with a little flour on it, roll out the dough. Place the dough into a greased bowl and cover with a clean towel. Place in a warm, draft free place for 1 hour to 2 hours, or until the dough doubles in size. Turn the dough out onto a floured surface and roll to desired size. It helps if you roll away from yourself, you get better control of the shape and size.

Get your oven or barbecue on and as hot as they can get. Roll out the dough as flat as you can and then sprinkle on some polenta and roll it into the dough. Flip the dough over and smother it in some of the Cork Street Marinara sauce, taking care to leave the edges sauce free. Drop a fistful of cheese on top of the sauce and then wet the edges of the pizza dough with a brush dipped in water. Fold the pizza into itself by bringing one half of the edge of the wet dough to meet the other half. Ideally you wanna aim for a half moon shape but it doesn’t really matter too much. Push down the edges hard so that they seal. It’s not a bad idea to let that dry for at least a few minutes coz if you don’t, it may open up when you cook it.

If you’re using your barbie keep the lid on. It should cook in about eight minutes with a nice char grilled finish underneath. About 10 minutes in a normal oven.

A Crumlin Calzone