No drawing session tonight, as it got cold here, and that studio gets drafty, so I can make a little dinner.
1/4 inch dice carrots, celery, leeks, shallots, and onion. Chiffonade a quarter cup of Italian (flat leaf) parsley. Shred half a leftover roasted chicken. Sweat the mirepoix (sautee with butter and olive oil then add salt to get the onion, leeks and shallots to release a bit of moisture), add the chicken, a tablespoon of flour. Stir. Add a cup of chicken stock. Add half a cup of heavy cream, half a cup of half and half, a quarter cup of Fine shredded Peccorino romano cheese, and a quarter cup of Reggiano Parmesan cheese and let it simmer until it thickens.
Use this pizza dough recipe, divide it into four if you are making single-serving pizzas. It freezes well, but you’ll need to take it out of the freezer a day or two before you want to make pizza. Roll out one of the servings of dough into a 8-10 inch disc. With a serving spoon, scoop two spoonfuls of the filling onto half of the dough. Fold it over and twist and pinch the edges to seal it. If you like your dough browned, brush it with milk. egg yolk or olive oil and a little kosher salt.
Bake in a 475″ oven for 15 minutes or until the dough is nicely browned. Or, if you want a Calzone, heat up some canola or peanut oil to abut 350-360 degrees and fry the pocket until golden brown.