Three Cheese Caprese Calzone

TOTAL TIME: 2 hr 55 min
Prep: 25 min
Inactive Prep: 2 hr
Cook: 30 min
 
YIELD: 4 calzones
LEVEL: Easy

ingredients

BALSAMIC GLAZE:
    DOUGH:
    • Olive oil, for brushing
      TOPPINGS:
      • Kosher salt and freshly cracked black pepper
      • 1/4 cup fresh basil leaves, torn
      • Tomato Sauce, for serving, recipe follows
      SIMPLE PIZZA DOUGH:
      • 1 3/4 cups warm water (105 to 110 degrees F)
      • 1 envelope active dry yeast (2 1/4 teaspoons)
      • 2 teaspoons sugar
      • 3 tablespoons olive oil
      • 4 cups bread flour, plus more for dusting
      • 2 teaspoons salt
      • Nonstick spray
      TOMATO SAUCE:
      • 2 tablespoons olive oil
      • 1/2 onion, minced
      • 1 (28-ounce) can crushed tomato
      • 2 cloves garlic, grated
      • Pinch sugar
      • Red pepper flakes, as needed
      • Kosher salt and freshly cracked black pepper
      • Fresh basil leaves, torn
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      Directions

      For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

      For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.

      Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.

      On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

      For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

      Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go. Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.

      Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.

      Bake the calzones until the crust is golden and crisp, about 15 minutes.

      Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.
      In a liquid measuring cup, combine the warm water, yeast and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

      Meanwhile, in the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you'd like!

      Cook's Notes: This dough is wet dough, keep bench flour at the ready and make sure to flour your hands when working with the dough. Trust your gut as a chef, if the dough is to wet, add more flour, if it is too stiff, add a little water.

      Sugar is used to feed the yeast which will help the dough to grow. Bread flour will give you a chewier texture because the flour has more gluten. You don't need to use a thermometer to get the water temperature, it should just feel warm to the touch.
      Heat a medium saucepan to medium-high. Add in the olive oil. Saute the onions until translucent, about 5 minutes. Add in the tomatoes, garlic, sugar, red pepper flakes and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium low. Season with salt and pepper and fold in the basil.

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      5

      Newest Ratings and Reviews

      Read all 2 reviews

      • on August 30, 2012

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        This is so excellent!!! Its so fast and easy I make it quite often. My family loves it!!! I sprinkle approximately a tablespoon of basil & garlic seasoning into the dry ingrediants to give it a little something extra :D Delicious!!! Thanks Kelsey for such a great recipe to add to my favs!!

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      • on August 21, 2011

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        Love all the recipes I've tried with the "Simple Pizza Dough" recipe. I made 4 calzones (added pepperoni to three of them and they were all good. I forgot to add the fresh basil to all of them so that was disappointing (on my part but I didn't forget to add it to the marinara (tomato sauce. It was also awesome. I am so impressed with Kelsey Nixon. I don't cook a lot but she has inspired me to cook more and from scratch. I haven't tried any of her recipes that I didn't like.

        people found this review Helpful.
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