Calzone with Four Cheeses, Eggplant And Basil
Contributed by: Chris, WebAdmin. of RecipesNow.com
- 1 1/2 cups grated Fontina cheese (about 5 ounces)
- 1 1/2 cups grated mozzarella cheese (about 6 ounces)
- 1 3.5-ounce log soft mild goat cheese (such as Montrachet), crumbled
- 1/4 cup freshly grated Parmesan cheese (about 3/4 ounce)
- 1 red bell pepper, cut into strips
- 1/2 cup thinly sliced fresh basil leaves
- Fresh basil sprigs
- 7 tablespoons olive oil
- 4 garlic cloves, minced
- 3/4 pound eggplant, cut into 1-inch cubes
- 1 tablespoon balsamic vinegar or red wine vinegar
- 1/4 cup pine nuts
- 1 cup warm water (105 to 115 degrees)
- 1 envelope dry yeast
- 3 tablespoons olive oil
- 3/4 teaspoon salt
- 3 cups (or more) bread flour
Eggplant Mixture Drain eggplant and pat dry. Heat half of garlic-oil mixture in heavy
large 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.
Heat 1 teaspoon garlic-oil mixture in heavy small skillet over medium heat. Add pine nuts
and saute until golden, about 2 minutes. Add to eggplant. (Can be prepared 1 day ahead. Cover
and refrigerate remaining garlic-oil mixture and eggplant mixture separately. Bring to room
temperature before using.)
Dough Place 1/4 cup warm water in bowl of heavy-duty mixer; sprinkle yeast over
and stir to dissolve. Let stand 10 minutes. Add remaining 3/4 cup water, oil, salt and then 3 cups
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. While dough rises, begin preparation
for assembly and baking.
Assembly and Baking: Position rack in lowest third of
oven. Place baking stone*, baking tiles* or heavy large rimless baking sheet on rack in oven.
Preheat oven to 450 degrees 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 garlic-oil mixture, leaving 1-inch border. Spread 1/4 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 total of 4 calzones. Cover calzones
and let stand 15 minutes.
Using large metal spatula, transfer calzones to stone or preheated baking sheet in oven. Bake
until golden 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