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Calzone - Calzone w/ Four Cheeses, Eggplnt & Basil
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Serves/Makes:4 calzones

  • 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
  • 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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