Three Cheese Caprese Calzone

By Stina

Ingredients

• Balsamic Glaze:
• 1/2 cup balsamic vinegar
• 3 teaspoons Worcestershire sauce
• Dough:
• Olive oil, for brushing
• Simple Pizza Dough, recipe follows
• Toppings:
• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 8 ounces shredded mozzarella
• 1 pint cherry heirloom tomatoes, halved
• Kosher salt and freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn
• Tomato Sauce, for serving, recipe follows
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Details

Servings 4

Preparation

Step 1

For the glaze: Add the balsamic vinegar and Worcestershire to a small saucepan and simmer over medium heat until thickened and coats the back of a spoon, 3 to 5 minutes.

For the dough: Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.

Prepare the pizza dough according to the recipe. Divide the dough into 4 equal portions.

On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

For the toppings: Place 1/4 of the ricotta, Parmesan, mozzarella and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes and drizzle with a spoonful of the balsamic glaze.

Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself pressing down as you go.
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Printable Area
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Three Cheese Caprese Calzone (cont.).


Continue to fold the dough until you reach the end and then tuck the final end under and pinch it shut.

Brush the calzones with some more olive oil and, with the tip of a knife, make 2 slits in each calzone so the steam can escape.

Bake the calzones until the crust is golden and crisp, about 15 minutes.

Cook's Note: Cutting slits in the top of the calzone will prevent the calzone from leaking and let the steam escape. You can fill this calzone with whatever you like.