Emeril's Kicked-Up Calzone Al Forno

Recipe Ingredients

		Basic Pizza Dough - (see below)
2 cups	125g / 4.4oz	Crushed tomatoes
2 tablespoons	30ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
2/3 cup	157ml	Kalamata olives - pitted, and
		Coarsely chopped
1/2 lb	227g / 8oz	Mozzarella - cut 1/2" cubes, plus
1/2 lb	227g / 8oz	Mozzarella - sliced
1/2 lb	227g / 8oz	Ricotta
1/4 cup	59ml	Grated Parmesan
1 cup	237ml	Cooked sausage pieces
		= (such as chorizo or Italian sausage)
1/2 cup	73g / 2.6oz	Chopped fresh basil
		Basic Pizza Dough
1		Active dry yeast
1 cup	237ml	Warm water - (110 degrees)
2 1/2 cups	156g / 5.5oz	Flour - (to 3) - plus more if necessa
1 1/2 teaspoons	7.5ml	Salt
1 1/2 tablespoons	22ml	Extra-virgin olive oil

Recipe Instructions

Preheat oven to 500 degrees and if you have one, place a pizza stone on the bottom rack of the oven.

In the bowl of a food processor, combine tomatoes, olive oil, and salt and pepper, to taste. Process until smooth and transfer half of the sauce to a small bowl and set aside. Divide remaining sauce between 4 calzones, spreading the sauce on one half of the dough.

In a small bowl, combine olives, mozzarella cubes, ricotta, Parmesan, sausage, and chopped basil and mix well. Divide mixture between the 4 calzones, placing cheese mixture on top of tomato sauce. Fold untopped half of dough over filling, pressing edges together with the tines of a fork.

Cut a slit in the top of each calzone and transfer calzones to a preheated baking stone in a preheated oven and cook for 8 minutes, or until golden brown and cheese is bubbly on top. Remove from the oven with a metal peel or spatula and serve immediately.

Basic Pizza Dough: In a small bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, transfer to the bowl of a food processor along with flour, salt, and olive oil and process until the dough forms a ball. The dough should be soft but not sticky. If it is too sticky, add a bit more flour and process for another minute.

Transfer dough to a lightly floured work surface and knead dough for 2 to 3 minutes, adding enough additional flour if necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2- or 3-quart bowl and turn to coat dough with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.

For calzones, divide the dough into 4 equal portions and form into 4 balls. Place on a lightly oiled baking sheet and cover with a damp towel. Let rest for 15 minutes, then transfer to a lightly floured surface and roll out into 4 (6-inch) circles.

This recipe yields 4 calzones.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2B34) - from the - TV FOOD NETWORK

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.