This recipe is groundbreaking. It will change the way you think of calzones and grilling. This is another recipe from Susan Spungen’s book Recipes: A Collection for the Modern Cook. A founding food editor of Martha Stewart Living, Spungen know’s how to perfect and simplify a recipe. (fun fact: she was also the food stylist on Julie & Julia and Eat, Pray, Love) I used the same recipe to make four medium-sized calzones, though she makes 8 mini calzones from one pizza dough. I love the combination of fillings in this recipe; salty prosciutto, earthy mushrooms, bitter radicchio and creamy fontina. I also added fresh ricotta, because I can’t imagine a calzone without it. But you can try this technique with any fillings you like.
Mini grilled calzones are perfect game-day party food; basically the Italian equivalent of an empanada. On the grill, the dough gets crusty and charred on the outside, but stays fluffy and moist in the center. Serve with a simple San Marzano marinara sauce.
Makes 8 mini calzones or 4 medium sized
16 oz cremini or button mushrooms
1/2 tblsp olive oil, plus more for coating
1/2 tblsp unsalted butter
Coarse salt and freshly ground black pepper
1 store-bought or homemade pizza dough (1 lb),
Cornmeal, for dusting
8 thin slices prosciutto
2 cups shredded radicchio
8 oz Italian Fontina, cut into 8 cubes
1 cup fresh ricotta, drained in cheesecloth if very wet
1. Place the dough in an oiled bowl and cover with plastic wrap. Let rise in a warm place until the dough has doubled in volume, about 1 1/2 hours.
2. Trim and slice the mushrooms. Heat the oil and butter in a large frying pan until hot. Add the mushrooms, a large pinch of salt and freshly ground black pepper, and saute over high heat, stirring frequently, until the mushrooms are golden brown, about 10 minutes. Set aside.
3. Punch down the risen dough and cut it into 8 equal pieces. Knead each portion into a round. Cover again and let rest 10 minutes. Heat a grill to medium hot.
4. Dust a clean work surface lightly with cornmeal and a few tblsp of flour. With your fingers and palms, flatten one of the dough rounds into a 6 to 8 inch oval, about 1/4 inch thick. Place a slice of prosciutto over the center of the dough, leaving a 1-inch border all around. On half of the oval arrange about 1/4 cup mushrooms, about 1/3 cup radicchio, 1 cube of Fontina, and 2 tbslp ricotta.
5. Fold the dough over to enclose the filling. Roll up the edges with your fingers to close tightly and prevent leaking. Lightly brush both sides with olive oil.
6. Place the calzones on the grill and cover. Cook until the dough is firm and golden brown, about 4 minutes. Turn and grill the other side, about 4 minutes. If the outside is done before the inside, move to a cooler part of the grill to finish baking all the way through.
San Marzano Tomato Sauce
1 28-oz can crushed San Marzano tomatoes
2 tblsp extra-virgin olive oil
2 garlic cloves, thinly sliced
pinch red pepper flakes
10 leaves basil, chiffonade
coarse salt and fresh black pepper
1. Heat oil in a small sauce pot over medium heat. Add garlic slices and red pepper flakes and saute until fragrant and lightly browned. Add tomatoes and basil. Salt and pepper to taste. Let simmer for 30 minutes to an hour.