“I talked to a calzone for fifteen minutes last night before I realized it was just an introverted pizza. I wish all my acquaintances were so tasty.
”
Jarod Kintz
Fermentation in food processing typically is the conversion of carbohydrates to alcohols and carbon dioxide or organic acids using yeasts, bacteria, or a combination thereof, under anaerobic conditions. Fermentation in simple terms is the chemical conversion of sugars into ethanol. The science of fermentation is also known as zymology or zymurgy.
Fermentation usually implies that the action of microorganisms is desirable, and the process is used to produce alcoholic beverages such as wine, beer, and cider. Fermentation also is employed in the leavening of bread (CO2 produced by yeast activity); in preservation techniques to produce lactic acid in sour foods such as sauerkraut, dry sausages, kimchi, and yogurt; and in pickling of foods with vinegar.
Examples of fermentation across cultures include kimchi, soy sauce, miso, pickled cucumbers, quark, crème fraîche, sourdough bread, kombucha, idli, dosa, dhokla, sake, vodka, whisky, wine, fish sauce, chorizo …. the list is endless! 
Summary: Lamb & Beet Greens – Calzones, Pies & Popovers …pizza dough three ways. One batch went a long way. Deliciously too with mince lamb and beet greens. We had calzones one day, pizza pies the next, and popovers for snacks. Never a hungry moment!
Prep Time: 30 minutes
Total Time: 1 hour plus dough rising and resting time
Ingredients:
- Dough
- 150g wholewheat flour
- 350g all purpose flour
- 1.5tsp yeast
- 1 tsp salt
- 5 cloves garlic
- 1 tbsp dried herbs
- 1 tbsp pickled peppers
- 2 tbsp olive oil
- 310ml warm water
- Filling
- 500g minced lamb
- 1 onions, chopped fine
- 5 cloves garlic, chooped fine
- 1 small bunch fresh marjoram {or dried}
- 10-15 beet greens, chopped
- 1tsp sweet smoked paprika, Juberfam & Mittal
- 2 tsp roasted cumin powder
- Salt & pepper t taste
- 2 tbsp Worcestershire sauce
- 50g cream cheese
- Salt & pepper to taste
- 2 bell peppers, red & yellow, julienned
- Mozzarella
- Pimento olives
Method:
- Dough {I make it in the Thermomix}
- Place all ingredients except water in bowl of food processor and whiz for 1 minute.
- Add water and knead to a smooth dough.
- Place in a greased bowl and allow to rise for 1-2 hours, until doubled. At this point you can refrigerate the dough, else use it. I prefer using it after a rest in the fridge.
- Filling
- Heat the olive oil in a pan. Sweat onions, marjoram and garlic until light pink and fragrant.
- Add the beet greens and saute until wilted. Throw in the mince and cook on high for about 5 minutes.
- Add the paprika, cumin, salt, pepper and Worcestershire sauce. Mix well.
- Cook open for about 15 minutes until the mince is cooked. Add the cream cheese, mix well and turn off heat. Cover pan and allow to cool completely.
- Preheat oven to 180C.
- Line a baking sheet with parchment paper for calzones, used ceramic dishes for pies, and muffin molds for popovers.
- Calzones: You can follow the basic recipe on the Roasted Bell Pepper, Mushroom and Ricotta Calzones. This recipe has a nice vegetarian filling option. Maybe some beet greens will do great in here.
- Pizza Pies: Roll out small balls of dough and place in ceramic pie dishes, leaving a border hanging out. Fill with filling of your choice, then frill the border back over part of the filling. Bake at 180C for about 30 minutes {until golden brown and firm to touch. Time will vary depending on size of pie}
- Pizza Popovers: Roll out small balls of dough. Place the filling in the centre and pull the sides up to form a sack. Twist gently to keep in place. I tied mine with a bit of marjoram. gently place in muffin tins and bake for about 25-30 minutes until firm to touch, crisp and brown.
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Also find me on The Rabid Baker, The Times of India
