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Serves/Makes:4 calzones

Ingredients

• Dough:
• 1 cup (225 ml) warm water, 105 degrees to 115 degrees
• 1 envelope dry yeast
• 3 tbsp (45 ml) olive oil
• 3/4 tsp (4 ml) salt
• 3 cups (700 ml) or more bread flour
• Eggplant Mixture:
• 7 tbsp (100 ml) olive oil
• 4 cloves garlic, minced
• 3/4 lb (.3 kg). eggplant, cut into 1-inch cubes
• 1 tbsp (15 ml) balsamic or red wine vinegar
• 1/4 cup (60 ml) pine nuts
• Final mixture:
• 1-1/2 cups (350 ml) fontina cheese, grated--about 5 oz (140 grm).
• 1-1/2 cups (350 ml) mozzarella cheese, grated--about 6 oz (168 grm).
• 1 3.5 oz (98 grm) log soft, mild goat cheese (e.g. Montrachet), crumbled
• 1/4 cup (60 ml) freshly grated parmesan cheese--about 3/4 oz (21 grm).
• 1 red bell pepper, cut into strips
• 1/2 cup (125 ml) fresh basil leaves, thinly sliced
• fresh basil sprigs

Preparation

• Dough:
• Place 1/4 cup (60 ml) warm water in bowl of heavy-duty mixer.
• Sprinkle yeast over the water and stir to dissolve.
• Let stand 10 minutes.
• Add remaining 3/4 cup (175 ml) water, oil, salt, and then 3 cups (700 ml) of flour.
• Stir to combine.
• Attach dough hook to mixer and beat until dough pulls away from sides of bowl, about 2 minutes.
• Turn out dough onto lightly floured surface and knead until smooth and elastic, adding more flour if sticky (about 10 minutes).
• Lightly oil large bowl.
• Add dough, turning to coat.
• Cover with plastic wrap and let rise in warm, draft-free area until doubled in volume, about 1 hour.
• Eggplant Mixture:
• Drain eggplant and pat dry.
• Combine minced garlic and olive oil.
• Heat half of garlic-oil mixture in large, heavy skillet over medium heat.
• Add eggplant and saute until tender, about 8 minutes.
• Increase heat to high.
• Add vinegar and cook until almost no liquid remains in skillet, about 1 minute.
• Season to taste with pepper.
• Transfer to large bowl.
• Assembly and Baking:
• Preheat oven to 450 degrees (225 C.) for 30 minutes.
• Mix cheeses together in bowl.
• Punch dough down.
• Divide into 4 pieces.
• Roll out 1 dough piece on lightly floured surface to 8-inch round.
• Brush dough with some of the garlic-oil mixture, leaving 1-inch border.
• 1/4 Spread of cheese mixture over half of dough, leaving 1-inch border.
• Cover cheese with 1/4 of eggplant mixture, 1/4 of bell pepper, and 1/4 of sliced basil leaves.
• Brush edges of dough with water.
• Fold dough in half, covering filling, but allowing bottom edge of dough to show.
• Fold bottom edge over top edge and crimp to seal.
• Repeat with remaining dough, garlic-oil mixture, cheese mixture, eggplant mixture, bell pepper and sliced basil leaves, forming a total of 4 calzones.
• Cover calzones and let stand 15 minutes.
• Using large metal spatula, transfer calzones to baking stone** or PREHEATED baking sheet (remove from oven just in time to do this).
• Bake until brown and crisp, about 12 minutes.
• Transfer calzones to platter.
• Garnish with basil sprigs and serve.
• **Baking stones and tiles are available at cookware stores and many department stores nationwide.

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