FAMOUS CALZONE from Chez Panisse Restaurant

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READY IN: 1hr
UNITS: US

INGREDIENTS

Nutrition
  • 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
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DIRECTIONS

  • 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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