Recipes catch your attention in different ways. Whether it reminds you of something a family member used to make, whether the photo of the food is simply mouthwatering, or whether it comes from a trusted source, there’s always something that has to motivate and inspire you to take that recipe and try it out in your own kitchen. With today’s recipe, it was the title that intrigued me. I love antipasto platters and I love anything wrapped in pizza dough. Antipasto Calzone sounded like an match made in Italian heaven. Leave it up to Giada to come up with such a fun mash up of two popular Italian-American delicacies. I’m pleased to report this calzone was as good as I imagined it to be, maybe better because I used my new awesome recipe for no-knead pizza dough!
Taste: Like an antipasto plate but MUCH better. This really is the love child of antipasto and pizza. It’s an Italian dream.
Texture: The dough is crispy and the inside is wonderfully cheesy and chunky.
Ease: Easier than I thought it was going to be. If you have the dough already made then this is a snap! Just a little prep work.
Appearance: Just looking at that melting cheese and those chunks of roasted red pepper and salami instantly make me hungry! YUM.
Pros: A truly excellent calzone.
Cons: Special occasions only, this isn’t exactly light everyday fair.
Would I make this again? Yes.
Place the provolone and fontina cheeses in the freezer for 15 to 20 minutes before grating to make it easier to grate.
Yield: Serves 4
Cornmeal, for dusting
Flour, for dusting
1 (1 pound) ball of pizza dough
1 cup (4 ounces) grated provolone cheese
1 cup (4 ounces) grated fontina cheese
1 (4-ounce) salami, cut into 1/2-inch pieces
2 jarred roasted red bell peppers, drained and cut into 1-inch pieces
1/4 cup kalamata olives, chopped
1/4 cup olive oil, plus more for drizzling
1 large egg, beaten
Marinara sauce, for dipping
Adjust an oven rack to the middle position and preheat the oven to 450°F. Sprinkle a heavy baking sheet with cornmeal.
On a lightly floured work surface, roll the pizza dough into a 13-inch circle, about 1/4-inch in thickness. Transfer the dough to the prepared baking sheet.
In a medium bowl, combine the cheeses, salami, peppers, olives, and olive oil, tossing to combine. Spoon the mixture onto one half of the dough, leaving a 1-inch border. Lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and firmly press the edges of the dough together to seal. Drizzle the calzone with olive oil. Cut a 1/2-inch wide slid in the top layer of dough for venting.
Bake for 20 to 25 minutes, until the calzone is golden brown. Cool for 5 minutes before cutting into slices and serving with the marinara sauce.