PROSCIUTTO AND EGGPLANT CALZONE

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Prosciutto and Eggplant Calzone image

Provided by Guy Fieri

Categories     main-dish

Time 40m

Yield 2 to 4 servings

Number Of Ingredients 21

1 package fresh pizza dough, single pizza size
1/4 pound prosciutto, small dice
1 small eggplant, skin-on, cut into 1 1/2-inch cubes
1 teaspoon salt, plus more for seasoning
1 teaspoon freshly cracked black pepper, plus more for seasoning
1 tablespoon olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes
1 (14.5-ounce) can fire roasted tomatoes
1/2 cup ricotta, drained
2 large eggs
1/4 cup grated Parmesan
1/4 cup pine nuts, toasted
2 teaspoons chopped Italian parsley leaves
1 teaspoon chopped basil leaves
1 teaspoon dried oregano
1/4 teaspoon finely chopped rosemary leaves
1/2 cup all-purpose flour, for work surface
1/4 cup cornmeal, for peel
8 ounces fresh mozzarella, sliced 1/2-inch thick
Pizza stone preheated in oven

Steps:

  • Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.
  • Remove the dough from the packaging and let rest on a lightly floured surface.
  • In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp. Remove from pan to a plate and set aside.
  • Season the eggplant with salt and pepper. Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes. Add in the garlic and the red pepper flakes. Saute 2 to 3 minutes more, being careful not to burn the garlic. Add in the tomatoes and season with salt and pepper, to taste. Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes. Remove from the heat and let cool.
  • In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.
  • In a small bowl add the remaining egg and 1 teaspoon water and beat well.
  • Knead the dough a few times on a floured surface and add in the dried oregano and rosemary. Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide. Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.
  • Fold the dough over and roll the edge closed. Brush with the egg wash, sprinkle with a pinch of kosher salt and slide off the peel onto the hot pizza stone.
  • Repeat with the other half of the dough and ingredients. Bake for 15 to 18 minutes or until golden brown. Remove from oven and let sit for 5 to 10 minutes, serve hot!

LYRICAL WORLD
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This calzone was a bit too greasy for my taste.


kelly hunt
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I'm not a big fan of eggplant, but I really enjoyed this calzone. The prosciutto and cheese were a great combination.


Daniel Singh
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The calzone was good, but the dough was a bit too thick for my liking.


Sameer Sulemani
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This calzone was a bit bland for my taste. I think it could have used more seasoning.


Musa Tanoli
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I loved this calzone! It was so easy to make and the results were delicious. I will definitely be making this again.


Error Sans
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This calzone was amazing! The flavors were perfect and the crust was cooked to perfection. I will definitely be making this again.


Ibrahim Abiodun
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I've made this calzone several times and it's always a hit. It's easy to make and the results are always delicious. I highly recommend it.


Majed Basher
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This calzone was delicious! The prosciutto and eggplant were cooked perfectly, and the cheese was melted and gooey. The dough was also very good. I will definitely be making this again.


Attaullah Kharal
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I made this calzone for a party and it was a huge success! Everyone loved it. The prosciutto and eggplant were a great combination, and the calzone was so easy to make. I will definitely be making this again.


Ausaf Abbasi
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This prosciutto and eggplant calzone was a hit with my family! The combination of flavors and textures was perfect, and the calzone was cooked to perfection. I will definitely be making this again.