Ingredients

2 tablespoons olive oil
1 clove garlic, minced
1 cup canned chopped tomatoes in juice
1/2 teaspoon dried thyme
2 tablespoons chopped fresh Italian parsley leaves
1/2 cup dry white wine
1 pound uncooked large shrimp, peeled and deveined
Salt and freshly ground black pepper
6 (4-ounce) pieces of purchased or homemade pizza dough, recipe follows
3 cups shredded mozzarella
1 large egg, beaten to blend (for egg wash)

Extra-virgin olive oil

Directions

Heat the oil in a heavy large
skillet over medium-low heat. Add the garlic and saute until fragrant and tender, about 2
minutes. Add the tomatoes, thyme, parsley, and wine. Increase the heat to medium and
simmer until most of the liquid evaporates, about 8 minutes. In a small bowl, season the
shrimp with salt and pepper. Add the shrimp to the skillet and saute until just cooked
through, about 2 minutes. Set aside to cool in a small bowl.

Position 1 oven rack in the center and the second rack on the bottom of the oven and
preheat to 450 degrees F.

Line 2 heavy large baking sheets with parchment paper. Roll out each piece of pizza dough
into a 7-inch-diameter floured round. Sprinkle half of the mozzarella over the lower half
of each pizza dough, dividing equally and leaving a 1-inch border. Spoon the shrimp
mixture over the cheese. Sprinkle the remaining cheese over the shrimp mixture. Brush the
edge of the dough with egg wash. Fold the plain dough halves over the filling, forming
half circles. Pinch the edges of dough firmly together and crimp to seal.

Transfer the calzones to the 2 prepared sheets. Bake until the calzones puff and become
golden brown, about 12 to 15 minutes. Brush extra-virgin olive oil over calzones and
serve.

Ingredients

Pizza Dough:
1/2 cup warm water (105 to 110 degrees F)
2 teaspoons active dry yeast
2 cups all-purpose flour, plus more for kneading
1 teaspoon salt
3 tablespoons olive oil, plus more for bowl

Directions

Mix the warm
water and yeast in a small bowl to blend. Let stand until the yeast dissolves, about 5
minutes. Mix the flour and salt in a food processor to blend. Blend in the oil. With the
machine running, add the yeast mixture and blend just until the dough forms. Turn the
dough out onto lightly floured surface and knead until smooth, about 1 minute. Transfer
the dough to a large oiled bowl and turn the dough to coat with the oil. Cover the bowl
with plastic wrap and set aside in a warm draft-free area until the dough doubles in
volume, about 1 hour. Punch the down dough and form into ball. The dough can be used

immediately or stored airtight in the refrigerator for 1 day.

Yield: 1 (16-ounce) ball of pizza dough
Prep Time: 10 minutes
Inactive Prep Time: 1 hour