Calzone with Four Cheeses, Eggplant and Basil
Posted by Dottie
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
Combine oil and garlic in small bowl. Let stand 30 minutes. Place eggplant in
colander. Sprinkle with salt and let stand 30 minutes.
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.)
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
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
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
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° F. 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.