FAMOUS CALZONE FROM CHEZ PANISSE RESTAURANT

FAMOUS CALZONE from Chez Panisse Restaurant image

This is a fixture on the Cafe menu at Chez Panisse. It has such great proportions, that I never change anything when making it. When you break the top of the calzone after it comes out of the oven, the aroma is dazzling. If you don't have Bucheron cheese, or prosciutto, or thyme and marjoram, wait until you do to make it. There are no substitutes for how good all these things go together.

Provided by Jangomango

Time 1h

Yield 4 small calzone

Number Of Ingredients 11

Ingredients

1 lb freshly made pizza dough (any good recipe you like)
2 ounces fresh goat cheese, crumbled
2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ)
7 ounces fresh mozzarella cheese, grated
2 slices prosciutto, thicker than sandwich slices,diced
2 tablespoons fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1/2 tablespoon thyme leaves, combined and chopped fine (Don't use stems)
1/2 tablespoon marjoram leaves, combined and chopped fine (Don't use stems)
2 cloves garlic, minced
1/2 teaspoon black pepper, fresh medium ground

Steps:

Combine filling well and set aside.
May be made several hours in advance and refrigerated.
Preheat oven with pizza bricks already inside to 450* F.
Roll the dough out into 4 circles.
It has to be as thin as possible otherwise the dough doesn't cook on the inside.
Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
Moisten the edges with water and fold the other half over the filling to make the edges meet.
Seal it tightly.
Repeat this with the other three dough circles.
Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
You are aiming for a steam-tight calzone.
Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
Bake for about 15 minutes until quite brown on top.
At the restaurant, it always arrives just a little charred on top.
Remove from oven and brush with a little olive oil.

*** Explore more FAMOUS CALZONE From Chez Panisse Restaurant Recipes »

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Mbabazi Fauzia

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This calzone was delicious! I will definitely be making this again.

Xytlish Larka

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This was a great recipe. The calzone was easy to make and turned out great.

Addi Samuel

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This calzone was easy to make and turned out great. The dough was crispy and the filling was delicious.

Namawa Samson

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I loved this calzone! The dough was perfectly cooked and the filling was delicious. I will definitely be making this again.

Ahsan Manzoor

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This was a great recipe. The calzone was easy to make and turned out great. The dough was crispy and the filling was delicious.

Md rahit Biswas

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This calzone was amazing! The dough was perfectly cooked and the filling was so flavorful. I will definitely be making this again.

kenneth van engel

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The calzone was delicious! The dough was light and fluffy, and the filling was flavorful and cheesy. I would definitely recommend this recipe.

Md Rijman Ali

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This was a great recipe! The calzone was easy to make and turned out beautifully. The dough was crispy and the filling was delicious. I will definitely be making this again.

Kwanele Myeki

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I loved the combination of flavors in this calzone. The ricotta and mozzarella were perfectly melted and the sun-dried tomatoes added a nice tang. The dough was also very good. I will definitely be making this again!

buddyr321

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This calzone was incredibly flavorful and cheesy. The dough was cooked perfectly and the filling was ooey-gooey and delicious. I will definitely be making this again!

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