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ENTRÉES
1 re c i pe pi z z a douGh*
(paGe 13)
1 Garlic clove
¾ teas poo n dried basil
¼ cup f r e s h p a r s l e y
6 ounces m oz z a r e l la
c h e es e , col d and cut
into 1-inch p ie c e s
6 p i t te d black oliv es
½ r ed o nio n, abou t
2½ ounc es
1 sma l l eGGplant, about
10 oun ces , quarter ed
l e n G th w i s e
1½ ta bles poo ns ext ra virGin
oliv e oi l, divided
¼ cup r i c o t t a c h e e s e
¼ teas poo n kos her salt
¼ teaspoon f r es h l y Ground
bla ck p e p pe r
co r n m e a l for sprinklinG
Makes 2 large or 4 small calzones
Approximate preparation time: 1 hour for the pizza dough,
25 minutes plus about 30 minutes baking and resting time
Prepare the Pizza Dough and let rise.
Insert the large metal chopping blade into the large work bowl
of the Cuisinart
®
Food Processor. Process the garlic, basil and
parsley together until finely chopped, about 10 seconds. Add
the mozzarella and the olives to the work bowl and pulse to
coarsely chop, about 8 to 10 pulses. Transfer mixture to a large
mixing bowl.
Insert the slicing disc assembly, adjusted to 4mm, to the large
work bowl of the Cuisinart
®
Food Processor. Using medium
pressure, slice the onion and then the eggplant. Heat 1
tablespoon of oil in a large skillet over medium heat. Once oil
is hot and shimmers across the pan, add the onion and sauté
until softened, about 8 minutes. Pour the remaining oil into the
pan and add the eggplant; cook until tender, about 10 to 12
minutes. Add vegetables to mixing bowl and stir in the ricotta
with salt and pepper; mix ingredients together well.
Preheat the oven to 450ºF. If using a baking stone, place it on
the rack. Sprinkle a nonstick baking sheet or pizza peel with
cornmeal.
Punch down the pizza dough and divide into 2 or 4 equal balls.
Cover loosely with plastic wrap and let rest for 10 minutes.
Lightly flour the work surface. Roll into rounds, 12 inches each
in diameter for 2 balls and 8 inches in diameter for 4 balls. Place equal
amounts of the eggplant filling over half of the dough rounds, leaving a
1-inch border.
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 calzone. Use a serrated knife to make three 1-inch
slashes on the top of each calzone for the steam to escape. Place on a
cornmeal-dusted baker’s peel and transfer to the preheated baking stone,
or place on a cornmeal-dusted baking sheet and place in the hot oven.
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. Re-warm in a
375ºF oven before serving; microwaving is not recommended.
*The pizza dough recipe may yield more than necessary for these
calzones; should you have leftover dough, it does freeze well. To freeze,
wrap airtight in double thickness of plastic wrap.
Nutritional information per serving (based on 12 servings):
Calories 360 (27% from fat)
|
carb. 53g
|
pro. 14g
|
fat 11g
|
sat. fat 4g
|
chol. 22mg
|
sod. 565mg
|
calc. 157mg
|
fiber 3g
A great make-ahead dish to take to a picnic or tailgating party.
EGGPLANT CALZONE