Hey Filip, I use kind of a bready style dough for my pizza and calzones, which may or may not work for you, depending if you like your dough more bread like or not. Some find it too thick.
Here is the recipe I use
1/2 cup light red or white wine or 1/2 cup milk (depends on which way you want to go taste-wise, I go either way depending on what toppings I am gonna use)
1/2 cup warm water
1 1/2 oz fresh yeast, or one pkg dry yeast
1 tbsp maple syrup or honey
1 tsp salt
1 tbsp + 1 tbsp of olive oil
3 1/2 cups all purpose flour (14.875 oz)
Add the maple syrup and yeast to the warm water. Let sit 5-8 minutes until nice and frothy.
add rest of dry ingredients and sift together. Add 1 tbsp of olive oil
add yeast/syrup water mixture, and wine or milk.
Mix into a dough, until all ingredients are fully incorporated.
Let sit for 5 minutes covered to relax.
Knead for 6-8 minutes, stretching periodically. Make dough into a ball and coat with second tbsp of olive oil
Let rise 45 minutes, covered it should about double in size. After this, punch it down, knead a bit gently, and re-form into ball, let stand for 10-15 minutes.
Roll out dough on floured surface, and use for pizza or calzone.
I have made calzones with this from time to time, but I mainly make pizza. I have frozen pizzas before using and seems to work fine. As far as toppings, one of our favorites recently has been topping it with spinach, ricotta cheese, a can or Ro-Tel diced tomatoes and peppers, and a little bit of sprinkled Parmesan.
As far as ways to cook efficiently I am a big convert to the pressure cooker. We got one for Xmas, and it speeds up cooking marvelously. My Beloved Wife and I have very different schedules, so we often eat late, and the pressure cooker lets us make up a cassarole, or even a whole chicken, in a half hour.
We also make up large stews, chllis, and cassaroles on sunday, and portion them out for the week, usually there are a couple options of things that can be grabbed from the freezer and nuked.
I like to buy peppers and onions bulk at the farmer's market, dice and mix them, and put them in a big gallon ziplock in the freezer. For any recipe that calls for onions and peppers, or for morning omlettes, to mix in with ground beef for burgers, etc.. we can just grab handfulls out of the bag. Saves prep time. A quick dinner is to grab some chicken breasts, cut into strips, and throw in a wok with some spices, a couple handfuls of pepper/onion from the freezer, and a can of diced tomatoes. Same can be done with sausage.
Now that I have the pressure cooker, I've been experimenting with canning stew, chilli, and casserole starters. We have a CSA, and get a ton of veges (more than we can eat) every two weeks over the summer. So I've been trying to make up large cans with everything for a stew, chilli, or casserole except the starch and meat. That way I can pop open a can (in theory), add pasta/rice/barley and a meat, throw it in the oven, and poof! Dinner. Still experimenting with this, let you know how it works out.
Another trick from camping, if I get something like a london broil, or rump roast cheap, I slice it thin, marinate it over night, and wrap it with vegetables and a bit of marinate in heavy aluminum foil into one meal sized packets. These can be placed in ziplocks and frozen. You can pre-heat the oven to say 375 or so, and throw one or two of these in for 45 minutes, serve over a rice or pasta for a quick meal. If you are camping you can just throw these into the fire!
Hope this gives you some ideas.
TBS
