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Calzone Con Verdure
1 (1 pound) eggplant, cut into 1/2 inch dice
1 1/2 teaspoons salt
3 tablespoons olive oil
1 zucchini, cut into 1/2 inch dice
1 sweet bell pepper (red,yellow or green), cut into 1/2 inch dice
4 Roma tomatoes, peeled and diced
2 tablespoons balsamic vinegar
2 teaspoons sugar
1/2 teaspoon black pepper
1 recipe Pizza Dough (see pages 220-221)
1 cup + 2 tablespoons Pizza Sauce (see page 224)
12 )1/2 inch) slices fresh or smoked mozzarella cheese
4 tablespoons chopped fresh basil
Place the diced eggplanrt in a colander with a plate or bowl underneath. Sprinkle with 1 teaspoon of the salt. Put a small plate over the eggplant and place 2 cans of food on top as weights. Drain for 30 minutes. Pat the eggplant dry.
Preheat the oven to 400 F. In a large saute pan, heat the olive oil over high heat until sizzling, about 2-3 minutes. Add the eggplant and zucchini and cook for 2 minutes until lightly browned on the edges. Add the bell pepper and cook 3 more minutes. Reduce the heat to low, add the tomatoes, balsamic vinegar, sugar, pepper and salt and cook for 2 minutes, tossing to mix well. Set aside and let the mixture cool for a few minutes.
Divide the pizza dough into 4 equal pieces and, on a floured board, roll out each ball of dough into an 8 inch circle.
Spread 1/4 cup of pizza sauce on each round to within 1 inch of the edge. Put 1/4 of the vegetable mixture on one side of each round and top the with 3 slices of the mozzarella and 1 tablespoon basil.
Fold the circle in half and seal the edges by pressing them with a fork. Place the calzones on a greased baking sheet (it's best to use one with edges in case the calzones leak). Brush each calzone with the remaining pizza sauce. Bake 30-40 minutes until puffed and golden brown.
You can make 3 small cuts in the top of each calzone before baking to release the stem while it cooks. The calzone will not puff up as much when you cut steam vents.
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