Ingredients Jump to Instructions ↓

  1. Calzone with Four Cheeses, Eggplant And Basil

  2. Makes 4

  3. 7 tablespoons olive oil

  4. 4 garlic cloves, minced

  5. 3/4 pound eggplant, cut into 1-inch cubes

  6. 1 tablespoon balsamic vinegar or red wine vinegar

  7. 1/4 cup pine nuts

  8. Combine oil and garlic in small bowl. Let stand 30 minutes. Place

  9. eggplant in colander. Sprinkle with salt and let stand 30 minutes.

  10. Drain eggplant and pat dry. Heat half of garlic-oil mixture in

  11. heavy large skillet over medium heat. Add eggplant and saute until

  12. tender, about 8 minutes. Increase heat to high. Add vinegar and cook until almost no liquid remains in skillet, about 1 minute.

  13. Season to taste with pepper. Transfer to large bowl.

  14. Heat 1 teaspoon garlic-oil mixture in heavy small skillet over

  15. medium heat. Add pine nuts and saute until golden, about 2 minutes.

  16. 1 day ahead. Cover and refrigerate

  17. remaining garlic-oil mixture and eggplant mixture separately. Bring

  18. to room temperature before using.)

  19. DOUGH

  20. 1 cup warm water (105 to 115 degrees)

  21. 1 envelope dry yeast

  22. 3 tablespoons olive oil

  23. 3/4 teaspoon salt

  24. 3 cups (or more) bread flour

  25. Place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle

  26. yeast over and stir to dissolve. Let stand 10 minutes. Add remaining

  27. 3/4 cup water, oil, salt and then

  28. 3 cups flour; stir to combine.

  29. Attach dough hook to mixer and beat until dough pulls away from

  30. sides of bowl, about 2 minutes. Turn out dough onto lightly floured

  31. surface and knead until smooth and elastic, adding more flour if

  32. sticky, about 10 minutes.

  33. Lightly oil large bowl. Add dough, turning to coat. Cover with

  34. plastic wrap and let rise in warm draft-free area until doubled in

  35. volume, about 1 hour. While dough rises, begin preparation for assembly and baking.


  37. 1 1/2 cups grated Fontina cheese (about 5 ounces)

  38. 1 1/2 cups grated mozzarella cheese (about 6 ounces)

  39. 1 3 1/2-ounce log soft mild goat cheese (such as Montrachet), crumbled

  40. 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)

  41. 1 red bell pepper, cut into strips

  42. 1/2 cup thinly sliced fresh basil leaves

  43. Fresh basil sprigs

  44. Position rack in lowest third of oven. Place baking stone, baking

  45. tiles or heavy large rimless baking sheet on rack in oven. Preheat

  46. 450 degrees for 30 minutes. Mix cheeses together in bowl.

  47. 4 pieces. Roll out

  48. 1 dough piece on

  49. lightly floured surface to 8-inch round. Brush dough with some of

  50. 1-inch border. Spread

  51. 1/4 of cheese

  52. mixture over half of dough, leaving 1-inch border. Cover cheese

  53. 1/4 of eggplant mixture,

  54. 1/4 of bell pepper and 1/4 of sliced

  55. basil leaves. Brush edges of dough with water. Fold dough in half,

  56. covering filling but allowing bottom edge of dough to show. Fold

  57. bottom edge over top edge and crimp to seal. Repeat with remaining

  58. dough, garlic-oil mixture, cheese mixture, eggplant mixture, bell

  59. pepper and sliced basil leaves, forming total of 4 calzones. Cover

  60. calzones and let stand 15 minutes.

  61. Using large metal spatula, transfer calzones to stone or preheated

  62. baking sheet in oven. Bake until golden brown and crisp, about 12

  63. minutes. Transfer calzones to platter. Garnish with basil sprigs

  64. and serve.


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