Monday, May 31, 2010

Peter's antipasto calzone

Appropriately we give a nod to Giada DeLaurentiis for the idea, but Peter made this his own. The idea (as the name suggests) is to have a calzone stuffed with the stuff you'd find on an antipasto plate. This bugger was huge! What you see above is only half of it!
Peter's antipasto calzone
1 lg. ball of pizza dough;
flour, for dusting;
cornmeal, for dusting.

4 oz. slab of salami, chopped finely;
1/4 cup Castelvetrano or other cured or brined olives, pitted and chopped fine;
2 jarred roasted red peppers, patted very dry and chopped finely;
1 Tbl. capers, rinsed, drained, and finely chopped;
1 lg. scallion, white and green parts, trimmed and finely chopped;
1 heaping Tbls. pickled garlic, minced or pressed;
8 oz. Provolne, shredded (2 cups);
6 oz. smoked mozzarella (scamorza), shredded (1 1/2 cups);
2 oz. goat cheese, crumbled (1/2 cup);

1 lg. egg, beaten;
Olive oil;
1 tsp. dried oregano, finely crumbled;
1/4 tsp. freshly ground black pepper;
1/4 crushed red pepper flakes;

1.) Following the instructions for my pizza with tomatoes, prosciutto, cheese, and arugula, proof your microwave oven and allow the large ball of pizza dough to rise therein in a large, lightly oiled glass bowl for at least three, preferably four, hours;

2.) Preheat oven to 450 degrees for one hour, with a pizza stone on lowest rack;

3.) On a lightly-foured work service, use a lightly floured rolling pin to roll out the dough to an even circle with a circumference of 13";

4.) Transfer the rolled-out dough to a pizza peel that has been evenly dusted with cornmeal;

5.) In a medium bowl, thoroughly combine all the filling ingredients;

6.) Using a pastry brush, paint a 1" border with the beaten egg all along the edges of the dough's surface to serve as "sealing glue;" brush the remainder of the dough's surface with olive oil;

7.) In a 2-cup measure, pour in remaining beaten egg, and whisk in enough olive oil so that the mixture reaches the 1/4 cup level; beat in dried oregano, black and red pepper, and pour egg/olive oil mixture over filling, stirring well to combine;

8.) Pour the filling ingredients onto one side of the pizza dough, leaving the 1" egg-washed border untouched, and spreading out filling evenly with the back of a large spoon; carefully fold over the the other side of the dough, and using first your fingers, then the tines of a fork, crimp the border firmly to seal the calzone shut;

9.) Brush the top surface of the calzone with olive oil, and, using a sharp knife, make 3 or 4 slits to serve as steam vents;

10.) Loosen underside of calzone on pizza peel with a large metal spatula, if necessary, to prevent sticking. Slide calzone onto preheated pizza stone in oven, and bake for 20-25 minutes, until golden brown.

11.) Remove calzone to cutting board, and allow to rest for 5 minutes. Slice and serve (Makes 5-6 portions).


Andrea said...

Boy oh boy this sounds and looks delicious! What fabulous flavors in the calzone. My husband will go crazy for this one. I have pizza planned this week, maybe it'll morph into a calzone :)

Jenn said...

Wow.. when you said it was big, you really meant it! :) Thanks to Peter for writing the recipe down. This looks and sounds incredibly good!

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