Emeril's Kicked-Up Calzone al Forno
- Basic pizza dough, prepared as described for calzones, recipe follows
- 2 cups crushed tomatoes
- 2 tablespoons olive oil
- 2/3 cup kalamata olives, pitted and coarsely chopped
- 1/2 pound mozzarella, cut into 1/2-inch cubes, plus 1/2 pound mozzarella, sliced
- 1/2 pound ricotta
- 1/4 cup grated Parmesan
- 1 cup cooked sausage pieces, such as chorizo or Italian sausage
- 1/2 cup chopped fresh basil
- Basic pizza dough, processor method:
- 1 package active dry yeast
- 1 cup warm water (110 degrees F)
- 2 1/2 to 3 cups flour plus more if necessary
- 1 1/2 teaspoons salt
- 1 1/2 tablespoons extra-virgin olive oil
Preheat oven to 500 degrees F 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, processor method:
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.
Recipe courtesy Emeril Lagasse, 2001