A calzone is a pizza folded over to close the topping on the inside, and since it resembles a large sock in shape that's what it's called -- the word calzone means sock in Italian. Sometimes they contain tomato, though it's not a requirement, and the combination of bitter greens and pancetta here is quite nice. You'll need:
Prep Time: 90 minutes
Cook Time: 25 minutes
Ingredients:
- 1 1/8 pounds (500 g) of pizza dough
- 1 1/8 pounds (500 g) of radicchio trevisana, shredded (one could also use spinach, beet greens,
- or even broccoli rabe here)
- A shallot, shredded
- 1/2 pound (225 g) scamorza affumicata, a firm smoked cow cheese that will melt some -- a mildly smoked
- cheddar might work as a substitute, as might smoked jack cheese
- 6 ounces (150 g) sliced pancetta -- low sugar bacon will work as a substitute
- Olive oil
- Fine and coarse-grained salt
Preparation:
Heat the radicchio in a skillet with a little olive oil and the scallion until it softens and gives up much of its water; drain it, chop it, and salt it lightly. Shred the cheese, and sauté the pancetta, draining the slices on absorbent paper. Crumble most of it but set four pretty pieces aside.
[br Spread the dough out into a large elongate disk, 10 inches (22 cm) wide and half again as long. Spread the radicchio over half the disk, and sprinkle the cheese and crumbled pancetta over it. Fold the other half of the dough, crimping it down around the edges to make a half moon, and let the dough rise 20 minutes. Sprinkle it with kosher salt, and bake it, for 30 minutes at 450 F (225 C) or for about 5 in a pizza oven. Garnish it with the reserved spieces of pancetta and serve it at once.
[br Spread the dough out into a large elongate disk, 10 inches (22 cm) wide and half again as long. Spread the radicchio over half the disk, and sprinkle the cheese and crumbled pancetta over it. Fold the other half of the dough, crimping it down around the edges to make a half moon, and let the dough rise 20 minutes. Sprinkle it with kosher salt, and bake it, for 30 minutes at 450 F (225 C) or for about 5 in a pizza oven. Garnish it with the reserved spieces of pancetta and serve it at once.
