Pizza Today - October 2023 - 43
Fold the top of the round dough down
over the toppings, making sure that the
toppings are secure. Be careful not to prick
the dough with spinach stems.
Enclose the dough with a calzone
crimper, fork or by folding the dough in a
crimp-like fashion.
Make one slit vertically in the horizontally
placed calzone. This will be the hole where
the cheese and steam can escape.
Option: Slather with your choice of
garlic butter for flavor, extra-virgin olive oil
to not have a burned look or egg-wash to
enable a shiny look.
Place on a parchment covered tray or
pizza tray and place in an oven at 425 F for
12 minutes.
After the time has elapsed, check for
doneness and turn the calzone to enable
proper cooking.
Cook for another 2 to 5 minutes to
ensure internal doneness.
Place on a marinara-covered plate (or
add sauce on the side) and cut the slit open
to let the cheese run out.
Grate aged Gouda on top of the calzone
and add flat-leaf parsley for garnish.
While we're branching out here
from the typical calzone options,
here is a recipe that Tony Gemignani
authored for Pizza Today.
The radicchio and balsamic play well
together.
Radicchio Calzone
8-ounce dough ball
2 ounces diced smoked pancetta
3 ounces shredded part skim mozzarella
2
to 2½ ounces sautéed radicchio,
trimmed and cleaned
2 ounces gorgonzola (preferably gorgonzola
dolce) pinched in dimesize
pieces
2-ounce side of balsamic reduction
Shaved Parmigiano Reggiano
Extra virgin olive oil
Salt and pepper
Optional crushed walnuts, .25 ounce
inside and .25 ounce on top
Trim off any brown parts of the radicchio.
If the outside leaves look discolored or
wilted, discard them as well.
Cut the radicchio head into quarters and
discard the core from each quarter.
Trim the leaves in 2-inch pieces.
Add 1/2 ounce extra-virgin olive oil to a
medium size sauté pan over medium heat.
Add the trimmed and dry radicchio to
the pan when the oil is hot.
Salt and pepper the radicchio and sauté
for approximately 2 minutes, continuously
turning. The radicchio should be slightly
firm and still colorful.
Set aside to cool.
Shape and stretch the dough into a 10inch
circle.
On one side of the dough add the following
ingredients in this order: mozzarella,
JEREMY WHITE is the Editor in Chief for
Pizza Today.
OCTOBER 2023 / PIZZATODAY.COM / 43
pancetta, radicchio, gorgonzola and
walnuts.
Fold the other side of the dough, making
a half moon, and connect both sides of the
dough. You can close the ends of the dough
using a fork or the back of a pizza wheel.
Trim dough if needed.
Carefully place the calzone into the oven
and bake.
Take the calzone out of the oven when
ready.
Brush with olive oil, cut in half and top
it with shaved Parmigiano Reggiano and
crushed walnuts. Serve with a side of balsamic
reduction.
http://www.PIZZATODAY.COM
Pizza Today - October 2023
Table of Contents for the Digital Edition of Pizza Today - October 2023
Pizza Today - October 2023 - CT1
Pizza Today - October 2023 - CT2
Pizza Today - October 2023 - Cover1
Pizza Today - October 2023 - Cover2
Pizza Today - October 2023 - 3
Pizza Today - October 2023 - 4
Pizza Today - October 2023 - 5
Pizza Today - October 2023 - 6
Pizza Today - October 2023 - 7
Pizza Today - October 2023 - 8
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Pizza Today - October 2023 - 20
Pizza Today - October 2023 - 21
Pizza Today - October 2023 - 22
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Pizza Today - October 2023 - 28
Pizza Today - October 2023 - 29
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Pizza Today - October 2023 - 31
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Pizza Today - October 2023 - 33
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Pizza Today - October 2023 - 35
Pizza Today - October 2023 - 36
Pizza Today - October 2023 - 37
Pizza Today - October 2023 - 38
Pizza Today - October 2023 - 39
Pizza Today - October 2023 - 40
Pizza Today - October 2023 - 41
Pizza Today - October 2023 - 42
Pizza Today - October 2023 - 43
Pizza Today - October 2023 - 44
Pizza Today - October 2023 - 45
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Pizza Today - October 2023 - 50
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Pizza Today - October 2023 - 53
Pizza Today - October 2023 - 54
Pizza Today - October 2023 - 55
Pizza Today - October 2023 - 56
Pizza Today - October 2023 - 57
Pizza Today - October 2023 - 58
Pizza Today - October 2023 - 59
Pizza Today - October 2023 - 60
Pizza Today - October 2023 - 61
Pizza Today - October 2023 - 62
Pizza Today - October 2023 - 63
Pizza Today - October 2023 - 64
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Pizza Today - October 2023 - 69
Pizza Today - October 2023 - 70
Pizza Today - October 2023 - 71
Pizza Today - October 2023 - 72
Pizza Today - October 2023 - 73
Pizza Today - October 2023 - 74
Pizza Today - October 2023 - Cover3
Pizza Today - October 2023 - Cover4
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