Tiny Kitchen Recipes: Involto from Roberta's
Learn how to make one of our 100 best dishes: a calzone-stromboli love child from the beloved Bushwick pizzeria.
Thu Oct 3 2013
Photograph: Melissa Sinclair
Involto at Roberta's
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It's that time of year: TONY scoured the city high and low to bring you the 100 best dishes and drinks in New York City. And as a bonus, intrepid cooks now have the opportunity to create one of these lauded recipes at home: Roberta's stellar involto, an offspring of calzone and stromboli, stuffed with tomato, mozzarella, ricotta, sopressata, roasted red pepper, garlic, basil and oregano.
You'll find the complementary recipes for sauce and pizza dough below, but if you're pressed for time, you can try this with premade ingredients—both Eataly and Trader Joe's sell them. These recipes offer a sneak peek at the much-anticipated Roberta's Cookbook, out October 29.
Involto from Roberta's Cookbook by Carlo Mirarchi, Brandon Hoy, Chris Parachini and Katherine Wheelock
- 1 (10– to 11–inch) round of pizza dough (see recipe below)*
- 4 generous tablespoons sauce (see recipe below)
- Half a garlic clove, peeled and very thinly sliced
- A pinch of dried oregano
- 5 or 6 basil leaves, torn into pieces
- 1 3⁄4 ounces fresh mozzarella
- 1 1⁄2 ounces fresh ricotta
- 3⁄4 ounce spicy sopressata,** cut into 6 to 8 (1⁄4-inch-thick) slices
- 3⁄4 ounce jarred roasted red pepper, drained and sliced into 1⁄4-inch-thick strips
Preheat the oven to the highest temperature possible. Place a pizza stone or tiles on the middle rack of the oven and let it heat up for 1 hour.
Picture the round of dough divided into four vertical sections. Put the sauce in the center of the two middle sections and use the back of a spoon to spread it over the two sections in an even layer. Scatter the garlic, oregano and basil over the sauce. Break the mozzarella into big chunks and distribute them over the topped area. Distribute spoonfuls of the ricotta on top of that. Scatter the sopressata and roasted red pepper on top.
Fold the edges of the dough over the topped area just until they meet, and pinch them to seal them together. Bake until the crust is golden brown and bubbly.
*Don't create a crust around the edge of the dough round for the involto. The dough round should be uniform in thickness, a little more than 1⁄8 inch, and a little smaller than it would be for a pizza—10 to 11 inches across.
**Sopressata is a hard salami from southern Italy that you can usually get either sweet or spicy. You can find it at Italian markets and at the meat counter in good grocery stores. Ask for the spicy kind and have them slice it for you.
Pizza dough with store-bought yeast
- 2 1⁄2 cups fifty-fifty blend of 00 flour and King Arthur all-purpose flour
- Scant 2 teaspoons fine sea salt
- Scant 1 teaspoon fresh yeast, or scant 1⁄2 teaspoon active dry yeast
- Scant 1 teaspoon good olive oil
- 1 cup minus 1 tablespoon lukewarm water
In a bowl, thoroughly combine the flour and salt and make a well in the center. In a separate bowl, thoroughly combine the yeast, olive oil and lukewarm water. Pour the wet mixture into the well in the dry mixture and begin mixing the two together with your hands, gradually incorporating the dry into the wet. This process will be more like mixing than kneading. After about 3 minutes, when the wet and dry are well combined, set the mixture aside and let it rest, uncovered, for 15 minutes. This allows time for the flour to absorb the moisture.
Flour your hands and a work surface. Gently but firmly knead the mixture on the work surface for about 3 minutes. Reflour your hands and the surface as needed. The dough will be moist and sticky, but after a few minutes of kneading it should come together into a smooth mass. Divide the dough into 2 pieces, shape them gently into balls, and wrap them in plastic wrap. Refrigerate for at least 24 and up to 48 hours before using. This process, called proofing, allows for the fermentation that gives the dough structure—which means a chewy, pliable crust— and flavor.
Makes 2 (8 1⁄2-ounce) rounds of dough, enough for 2 (12-inch) pizzas
- 1 (28-ounce) can San Marzano whole peeled tomatoes
- Some good olive oil
- Fine sea salt
Drain the tomatoes and discard the juice (or use it for Bloody Marys). Use an immersion blender or a regular blender to puree the tomatoes until almost smooth. Add a splash of olive oil and a pinch of salt, blend until smooth and taste. Add more olive oil and salt to taste, if needed, but keep in mind that the sauce will reduce a little bit when it’s baked on a pizza, so it will only get saltier. The sauce will keep in the refrigerator for up to a week, and up to 6 months in the freezer.
Makes about 1 1⁄2 cups
Reprinted from Roberta’s Cookbook. Copyright (c) 2013 by by Carlo Mirarchi, Brandon Hoy, Chris Parachini, and Katherine Wheelock. Published by Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC.
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