FAMOUS CALZONE from Chez Panisse Restaurant

"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."
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Ready In:
4 small calzone


  • 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
  • 12 tablespoon thyme leaves, combined and chopped fine (Don't use stems)
  • 12 tablespoon marjoram leaves, combined and chopped fine (Don't use stems)
  • 2 cloves garlic, minced
  • 12 teaspoon black pepper, fresh medium ground


  • 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.

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