This calzone recipe features all that is great about Mediterranean cuisine. The shell is highlighted by a hint of lemon zest and a dusting of Parmesan cheese. The filling includes 2 thin slices of prosciutto topped with fresh mozzarella cheese, diced onions, garlic, basil, oregano, and sun dried tomatoes.Ingredients - dough:
1 cup warm water
1 package active dry yeast
1 tspn Kosher salt
3/4 tspn sugar
2 3/4 cups all purpose flour
zest of 1/2 of one lemon
1 tbsp olive oil
Ingredients - sauce:
oil from sun dried tomatoes (about 4 tbsp)
1/2 tspn dry parsley flakes
1 tspn crushed red pepper flakes
3 cloves garlic
1 tspn basil
1/2 tspn oregano
1 tbsp balsamic vinegar
Ingredients - filling:
prosciutto, thinly sliced
8 oz. fresh mozzarella, sliced
1 jar sun dried tomatoes (I used Bella Sun Luci)
1 yellow onion, diced
Preparation:
- In a small bowl, mix together the warm water, yeast, salt, and sugar. Let sit for 20 minutes.
- In a large bowl, mix together the flour and lemon zest. Make a small well in the middle of the flour and pour in the yeast mixture.
- Knead the dough for 10 minutes. Coat the ball of dough with the olive oil and place it in a bowl covered with a kitchen towel. Let the dough rest for an hour in a warm place. The dough should almost double in size.
- While you wait for the dough to rise, prepare the sauce. In a small saucepan, mix together the oil from the sun dried tomatoes, balsamic vinegar, basil, oregano, dried parsley flakes, red pepper flakes and garlic.
- Heat the mixture over medium heat. When it begins to boil, remove pan from the heat then set aside.
- After the dough has rested for an hour, turn the dough out of the bowl onto a floured, flat surface. Cut the dough into 4 equal pieces. Form each of the pieces into balls and place them back into the bowl. Cover the bowl and let sit for another 15 minutes.
- Preheat oven to 350 degrees Fahrenheit.
- On a floured surface, use a rolling pin to roll out each ball into a flat, round piece of dough that is about 8 to 10 inches in diameter.
- Place 2 thin slices of prosciutto in the center of each piece of dough.
- Place 2 to 3 thin slices of mozzarella on top of the prosciutto.
- Next, place the diced onions on the mozzarella.
- Chop up 4 to 5 sun dried tomatoes for each calzone and place the pieces on top of the onions and mozzarella.
- Top each calzone with 1 to 2 teaspoons of the sauce and a teaspoon of Parmesan cheese.
- Fold the calzone once to enclose the filling with the dough. Pinch along the edges or use a fork to seal the calzone. Cut a small slit in the top of each calzone.
- Lightly baste the tops of the calzones with oil from the sauce and dust them with Parmesan cheese.
- Place the calzones on a greased baking sheet and bake for 20 minutes.
- Remove from oven and let the calzones cool for 20 minutes before serving.
Italy [ print this recipe for Sun Dried Tomato Calzone ]
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