SERVES 4
TOTAL TIME: 45 minutes
We like the convenience of using ready-made pizza dough from the local pizzeria or supermarket here. Be sure to let the dough sit out at room temperature while preparing the remaining ingredients and heating the oven, otherwise it will be difficult to stretch. Serve with your favorite tomato sauce. See the photos that follow the recipe.
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10 |
ounces frozen spinach, thawed and squeezed dry |
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4 |
ounces goat cheese, crumbled (1 cup) |
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4 |
ounces (½ cup) whole-milk ricotta cheese |
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4 |
ounces mozzarella cheese, shredded (1 cup) |
|
1 |
ounce Parmesan cheese, grated (½ cup) |
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1 |
tablespoon extra-virgin olive oil |
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1 |
large egg yolk |
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2 |
garlic cloves, minced |
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1½ |
teaspoons minced fresh oregano |
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⅛ |
teaspoon red pepper flakes |
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1 |
pound pizza dough, room temperature |
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1 |
large egg, lightly beaten with 2 tablespoons water |
1. Adjust oven rack to lower-middle position and heat oven to 500 degrees. Cut two 9-inch square pieces of parchment paper. Combine spinach, goat cheese, ricotta, mozzarella, Parmesan, oil, egg yolk, garlic, oregano, and pepper flakes in bowl.
2. Place dough on lightly floured counter and divide in half. Press and roll each piece of dough into 9-inch round. Transfer each piece of dough to parchment square and reshape as needed.
3. Spread half of spinach filling evenly over bottom half of each dough round, leaving 1-inch border at edge. Brush edge with egg wash. Fold top half of dough over bottom half, leaving ½-inch border of bottom layer uncovered. Press edges of dough together and crimp to seal.
4. With sharp knife, cut 5 steam vents, about 1½ inches long, in dough on top. Brush with remaining egg wash. Slide calzones (still on parchment) onto baking sheet, trimming parchment as needed to fit. Bake until golden brown, about 15 minutes, rotating baking sheet halfway through baking. Transfer calzones to wire rack and let cool for 5 minutes before serving.
VARIATIONS
SAUSAGE AND BROCCOLI RABE CALZONES
Omit spinach and goat cheese. Increase amount of ricotta to 1 cup. Microwave 4 ounces Italian sausage, casings removed and broken into ½-inch pieces, with 6 ounces broccoli rabe, trimmed and cut into 1-inch pieces, and 1 tablespoon water in covered bowl until sausage is no longer pink and broccoli rabe is crisp-tender, about 4 minutes; drain mixture well, let cool slightly, and add to ricotta mixture.
MEAT LOVER’S CALZONES
Omit spinach, goat cheese, oregano, and pepper flakes. Increase amount of ricotta to 1 cup. Arrange 4 ounces sliced salami, 4 ounces sliced capicola, and 2 ounces sliced pepperoni, all cut into quarters, between double layers of coffee filters on plate and microwave until fat begins to render, about 30 seconds. Add microwaved meats and 2 tablespoons chopped fresh basil to ricotta mixture.
CHEESY BROCCOLI CALZONES
Omit spinach and goat cheese. Increase amount of mozzarella to 1½ cups. Add ½ cup crumbled feta cheese and 10 ounces frozen broccoli florets, thawed and chopped, to ricotta mixture.