A Maxi Calzone

A calzone is a pizza folded over to close the topping on the inside, and since it resembles a large sock in shape that’s what it’s called — the word calzone means sock in Italian. Sometimes they contain tomato, though it’s not a requirement, and the combination of bitter greens and pancetta here is quite nice.

You’ll need:

  • 1 1/8 pounds (500 g) of pizza dough
  • 1 1/8 pounds (500 g) of radicchio trevisano, shredded (one could also use spinach, beet greens, or even broccoli rabe here)
  • A shallot, shredded
  • 1/2 pound (225 g) scamorza affumicata, a firm smoked cow cheese that will melt some — a mildly smoked cheddar might work as a substitute, as might smoked jack cheese
  • 6 ounces (150 g) sliced pancetta — low sugar bacon will work as a substitute
  • Olive oil
  • Fine and coarse-grained salt

Heat the radicchio in a skillet with a little olive oil and the scallion until it softens and gives up much of its water; drain it, chop it, and salt it lightly. Shred the cheese, and sauté the pancetta, draining the slices on absorbent paper. Crumble most of it but set four pretty pieces aside.

Spread the dough out into a large elongate disk, 10 inches (22 cm) wide and half again as long. Spread the radicchio over half the disk, and sprinkle the cheese and crumbled pancetta over it. Fold the other half of the dough, crimping it down around the edges to make a half moon, and let the dough rise 20 minutes. Sprinkle it with kosher salt, and bake it, for 30 minutes at 450 F (225 C) or for about 5 in a pizza oven. Garnish it with the reserved slieces of pancetta and serve it at once.

Pizza Anyone? Pizza history, dough, toppings, and more
How to bake pizza in a wood-fired oven


Tags: , , ,

Categories: Pizza, Calzoni, and Similar

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.


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