49
2½
red bell peppers, halved and cored
1½
yellow bell peppers, halved and
cored
1
teaspoon olive oil
2½ teaspoons balsamic vinegar
1
recipe Pizza Dough
(page 36)
cornmeal for sprinkling
3
tablespoons fresh Italian parsley
6
large fresh basil leaves
1
ounce Parmesan, cut into
½-inch cubes
8
ounces fresh mozzarella,
well chilled
8
ounces chèvre or goat cheese
2
ounces ricotta salata, crumbled
Roasted Pepper, Chèvre & Mozzarella Calzone
Make ahead for a picnic or tailgating party.
Makes 4 large or 8 small calzones, 8 servings
Preparation: 1 hour for the pizza dough; 25 minutes, plus about
30 minutes baking and resting time
Preheat the oven to 400°F. Line a shallow baking sheet with foil. Insert the slicing disc.
Use medium pressure to slice the red and yellow peppers. Remove and toss with the olive
oil. Spread in a single layer on the baking sheet. Roast for 20 to 25 minutes, until tender and
beginning to brown. Transfer to a small bowl; toss with the balsamic vinegar and let cool.
Prepare the pizza dough and let rise. Position the rack in the middle of the oven. If using a
baking stone, place it on the rack. Raise the oven temperature to 450°F. Sprinkle a nonstick
baking sheet (not “air-bake” type) or baker’s peel with cornmeal.
Insert the metal blade. Pulse to chop the parsley and basil, 10 times. Remove and reserve.
With the machine running, drop the Parmesan cubes down the small feed tube and process
to chop, 10 seconds. Insert the shredding disc and shred the mozzarella. Leave in the work
bowl. Insert the metal blade. Sprinkle the crumbled chèvre, ricotta salata and reserved herbs
over the mozzarella. Pulse to combine, 12 to 15 times. Remove and refrigerate until ready to
assemble the calzones.
Divide the dough into 4 or 8 equal balls, depending on size of calzones desired.
Cover loosely with plastic wrap and let rest for 10 minutes. Lightly flour the work surface.
Roll into rounds, 9 to 10 inches each in diameter for 4 balls, and 5 to 6 inches in diameter
for 8 balls. Spread the cheese mixture over half the dough, leaving a 1-inch border. Use ½
cup for the larger calzones and ¼ cup for the smaller calzones. Drain the peppers. Sprinkle
the peppers over the cheese mixture – ¼ cup for the larger calzones, 2 tablespoons for the
smaller calzones.
Brush the border of the dough lightly with water. Fold the dough over the filling and press
firmly to seal the edges. Then make overlapping folds around the edges of the calzones. Use
a serrated knife to make three 1-inch slashes on the top of each calzone for the steam to
escape. Put on a cornmeal-dusted baker’s peel and slide onto the preheated baking stone,
or onto a cornmeal-dusted baking sheet. Bake for 20 to 25 minutes, until the dough is baked
through and is a deep golden brown. Transfer to a rack to cool for 10 minutes before serving.
Calzones may be served hot or at room temperature. Leftover calzones should be wrapped
in foil or plastic wrap and refrigerated. Reheat in a 375°F oven before serving. Microwaving is
not recommended.
Nutritional information per serving:
Calories 244 (57% from fat) • pro. 15g • carb. 12g • fat 16g
• sat. fat 10g • chol. 41mg • sod. 318mg • fiber 2g
