Calzone Power Hour

Although calzones aren't necessarily as ubiquitous in Los Angeles as they are in, say, New York City, two Los Angeles restaurants are serving excellent doughy pizza alternatives. After two years of trial and error, Nancy Silverton and Chad Colby at Chi Spacca are proud to offer their Focaccia di Recco, which is round like a pizza, extra crisp, with a stracchino cheese that bubbles up through the dough. Meanwhile, The Factory Kitchen's half-moon Focaccina Calda di Recco al Formaggio is filled with crescenza cheese topped with ham, olive oil or tomatoes. [EaterWire]