Fabulicious!: Teresa's Italian Family Cookbook by Teresa Giudice Page A

edge of the round. Spoon the spinach mixture over the grated cheese, then dot with the ricotta. Fold the top half of the dough over to meet the bottom half. Shape the calzone so it fits nicely on the baking sheet. Crimp the edges closed with a fork. Poke a few holes in the top of the calzone with the fork. Brush lightly with oil.
    5. Bake until golden brown, about 30 minutes. Let cool for about 5 minutes. Cut into 4 wedges and serve.

 
    Tomato Pizza al Taglio
     
    Makes 8 servings
    Pizza al taglio means pizza by the slice—square slices cut from a pizza baked in a rectangular pan. Like most Italians, my family are big anchovy eaters (I’d eat them over ice cream—I’m not kidding). But if you like, feel free to substitute sausage or simply omit the anchovies.
     
5 ripe plum tomatoes
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
½ cup fresh breadcrumbs (process slightly stale bread with the crusts removed in the blender or food processor)
2 medium onions, thinly sliced
2 balls Pronto Presto Pizza Dough ( page 79 )
All-purpose flour, for rolling out the dough
1 (2-ounce) can anchovy filets, drained and chopped
2 tablespoons pine nuts
2 teaspoons dried oregano
Salt
Red pepper flakes
    1. Position a rack in the center of the oven and preheat the oven to 425°F. Lightly oil a half-sheet (18 × 13-inch) pan. Slice the tomatoes crosswise into thin rounds. Shake out the excess seeds, but don’t go crazy about it. Place the tomatoes on paper towels to drain.
    2. Heat 1 tablespoon of oil and the garlic together in a large skillet over medium heat, stirring often, until the garlic is golden but not browned, about 3 minutes. Add the breadcrumbs and cook, stirring often, until the crumbs are golden brown, about 2 minutes. Transfer to a bowl. Wipe out the skillet with paper towels.
    3. Heat the remaining tablespoon of oil in the skillet over medium heat. Add the onions and cook, stirring occasionally, until softened, about 3 minutes. Set aside.
    4. Lightly dust a work surface with flour. Roll, stretch, and pat out the dough into an 18 × 13-inch rectangle. Transfer the dough to the half-sheet pan, and stretch to fit the pan. Arrange the tomatoes on the dough, leaving a 1-inch-wide border around the sides. Sprinkle with the onions, anchovies, pine nuts, and oregano, then the breadcrumb mixture.
    5. Bake until the crust is golden brown, 20 to 25 minutes. Season with salt and red pepper flakes. Cut into squares and serve hot.

 
     
    CHAPTER 10
     

Last (Minute) Suppers
     
    I t’s no secret—in fact it’s frequently televised—that I am usually late getting places. It’s not because I mean any disrespect. I actually hate to be late. It’s just that I have too much to do! Taking care of four kids, working on all of my businesses, and being a happy wife is no easy task. As you all know. Whether you’re a full-time student, single mom, caretaker, hard worker—I know you’re as busy as I am! So I’m going to give you my favorite Hail Mary dinners—quick and easy entrées that can be whipped up when you completely forget you have to feed your family.
    ***     Freezer-ful     ***
    T here are certain staples you should always have in your freezer (stored in airtight containers) for last-minute dinner emergencies:
    *     Sausage
    *     Parmigiano-Reggiano cheese
    *     Garlic
    *     Breadcrumbs
    *     Vegetables
     
     
     

 
    Vermicelli Pie
     

     
    Makes 6 to 8 servings
    Vermicelli noodles are slightly thinner than spaghetti; their name is Italian for “little worms.” You can substitute spaghetti in this recipe, but it’s always fun—especially if you’re cooking for boys—to tell them dinner is worm pie. Be sure to use a deep-dish pie plate, or the ingredients won’t fit. This is also great with Italian pork or turkey sausage instead of ground beef.
     
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
1 pound ground beef sirloin (93% lean)
2 garlic cloves, minced
2 cups