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Saturday, April 21, 2007

Goat cheese, Prosciutto and herb Calzone

Seasonal Recipe of the Week
This week, I thought it would be fun to have Laurel, our guest co-host, contribute a recipe. The calzone recipe is from Chez Panise in Berkley California. I added a pizza dough recipe from Sarah Leah Chase’s Nantucket Open-House Cookbook.

Ingredients for pizza dough
1 package active dry yeast
3 cups warm water (105-115 degrees)
2 teaspoons salt
4 1/2 teaspoons good olive oil
1/4 cup rye flour
8-9 cups A.P. flour

Procedure
To make dough, sprinkle yeast in warm water in large bowl and let stand 5 minutes. Stir in salt and olive oil, then the Rye flour. By hand or in electric mixer, gradually mix in enough A.P. flour to make a stiff dough. Knead till smooth and satiny — 5 minutes in machine, 15 minutes by hand. Place dough in large, greased bowl, cover with plastic wrap, and let rise in a warm spot till doubled in size. Punch down and now you can use for Calzones or Pizza or whatever!

Ingredients for calzone filling
2 ounces goat cheese (fresh)
2 ounces Boucheron goat cheese (aged)
7 ounces Mozzarella
2 slices Prosciutto
2 tablespoons fresh chives
2 tablespoons chopped parsley
1 sprig each of thyme and Marjoram
2 small cloves of garlic
Black pepper
Homemade pizza dough (see above)

Procedure
To make calzone filling, crumble both goat cheeses, and grate in Mozzarella. Cut the 2 slices of Prosciutto a little bit thick and cut into julienne strips. Dice chives and fresh herbs. Mince the garlic and add to cheese mixture. Season with black pepper.

To assemble Calzone, roll out dough into 8-inch circles. Put filling on one side of the dough, leaving an inch around the edge clean. Brush with water and fold dough over and curl and pinch to seal. Laurel bakes hers on a pizza stone. They take 15-18 minutes in a very hot oven, 400 degrees. Brush top with olive oil. The dough should look quite brown and crisp. Serve warm and cut with a serrated knife.