I am taking a little latitude by calling this a calzone – perhaps “stuffed pizza” is more apt. Either way – it’s a homerun and a great technique to be able to pull out with any leftovers.
Serves: 4 Prep: 20 Cooking: 25
For the Calzone
1 lb whole wheat pizza dough
Unbleached bread flour or semolina flour, for dusting
2 cups low-moisture mozzarella
2 cups pork ragu
1 tablespoon dried Italian herb seasoning
Olive oil, for brushing
1/4 cup grated Parmigiano-ReggianoFor the Asparagus
1 lb asparagus, trimmed
2 teaspoons olive oil
Salt and pepper to taste
Good olive oil
The calzones can be assembled up to a day ahead and popped in the oven when you are ready. Just allow them to sit for 15 minutes to loose the chiil from the fridge.
Line a rimmed baking sheet with parchment or a Silpat.
Divide dough into 4 equal pieces.
On a lightly floured surface, roll each piece out to 6”x 8” oval approximately ¼” thick. (Let dough rest a few minutes if too elastic to work with.)
Spread each piece with a 3 tablespoons of ragu – leaving a ½ “ border.
Layer cubed mozzarella and 1 teaspoon seasoning.
Fold over to form a half-moon. Press edges to seal. If it doesn’t want to seal, brush inside edge with a little water and seal.
Brush the calzone with olive oil – very lightly.
Sprinkle tops with Parmesan cheese.
With a paring knife, cut 2 slits in the top of each calzone.
Transfer calzones to the baking pan with a large spatula.
Bake until golden, about 25 minutes.
Meanwhile, toss trimmed asparagus with olive oil, salt and pepper.
Transfer to a baking dish and bake for 12 minutes.
When done, allow calzone to rest for 3-5 minutes – the sauce will be very hot.
Serve calzone with asparagus drizzled with a little good olive oil and balsamic vinegar.