Heirloom Tomato Calzones

I’m so glad Dave ventured for a walk on Wednesday at the market to buy a bunch of heirloom tomatoes.

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They’re so flipping good, I can’t stand it.

After splitting one raw Wednesday night, he used them again for breakfast yesterday morning.

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Deconstructed bagel sandwich with garden vegetable cream cheese, a seasoned fried egg (I think he used Oregano), cheddar cheese, and some of the delicious tomato. Chocolate Caramel Brownie coffee on the side to ease my throat….amazing.

When Dave wondered what to do with all the tomatoes, I thought we should combine them with my question of what to do with all these hearts. After all, we had another five pound can. Though heirloom tomatoes are best eaten raw, I suggested tomato and artichoke calzones, and our masterpiece stemmed from there.

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Dave was the dough boy, of course. He made regular pizza crust and added seasonings, then split it into seven ounce portions to rise.

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How he can make dough from memory, I’ll never know.

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Meanwhile, I was excited to test out the gift I brought Dave back from Alaska–an ulu. I used it to dice the artichoke hearts, and it worked out wonderfully.

I also shredded some mozzarella while Dave sliced tomatoes and chopped onions.

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We stood side by side and piled the dough rounds high with tomatoes, artichokes, onions, spinach, and mozzarella, and I eyeballed the additoin of oregano, basil, marjoram, and red pepper flakes.

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Now this, ladies and gentlemen, is teamwork.

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Dave said, “We work really well together in the kitchen,” and I just about died because I’ve never once heard him say that before. Usually he does his thing and I do mine when we’re in the kitchen. Calzone-making is apparently where our strength in teamwork lies.

We baked the calzones at 435 for about 30 minutes. While the calzones baked, I cuddled with Athena while we watched The Rock with Nicolas Cage and Sean Connery.

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Athena has been all about the cuddling lately.

After giving them time to cool, Dave presented me with this.

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It tasted a million times better than it looked (which was drop dead gorgeous). The crust was amazing, and the heirloom tomatoes really made all the difference in these calzones. Dave said, and I have to agree with him, that I’ve never eaten a better tasting calzone in a restaurant. Time to open for business!

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