Calzone With Eggplant, Pancetta And Mozzarella

Recipe By:
Chocopie
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  • Total Time 40 min Ico-add
  • Yield 1 Serving
  • Level Medium

A recipe of calzone filled with eggplant and mozzarella.
 

Ingredients

  • 1/4 cup/2 fluid ounces/60 ml extra-virgin olive oil
  • 2 tablespoons coarsely chopped pancetta or thick-cut bacon
  • 2 asian (slender) eggplants (aubergines), ends trimmed, peeled and diced
  • Salt and coarsely ground pepper
  • All-purpose (plain) flour for dusting
  • 1/2 recipe neapolitan pizza dough, completed through the second rising
  • 1 1/2 teaspoons finely shredded fresh basil
  • 3 ounces/90 g mozzarella cheese, sliced
  • 1/3 cup/2 1/2 fluid ounces/80 ml tomato-basil sauce
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Directions

  1. 1. Place a pizza brick, unglazed terracotta tile or baking sheet on the lowest rack of an oven. Preheat to 500°F/240°C/Gas Mark 7
  2. 2. In a large frying pan over medium-low heat, warm the olive oil.
  3. 3. Add die pancetta or bacon and sauté, stirring occasionally, until it has rendered its fat, about 5 minutes- Add the eggplants and increase the heat to medium. Sauté until the eggplants are golden brown and tender, 4-5 minutes. Season to taste with salt and pepper and remove from the heat.
  4. 4. Place the ball of dough on a lightly floured pizza peel or rimless baking sheet.
  5. 5. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 in/ 4 cm thick and 5 in/13 cm in diameter.
  6. 6. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk.
  7. 7. Continue stretching and rotating the dough until it is about 1/4 in/6 mm thick and 8 in/20 cm in diameter. Try not to let the center of the disk become too thin in comparison to the edges.
  8. 8. Dust the peel or baking sheet with some more flour and gently lay the disk in the center.
  9. 9. Mound the eggplant mixture in the center on the half of the dough that is nearest to you. Top with the basil, mozzarella and tomato-basil sauce.
  10. 10. Gently fold the top half of the dough over the filling, stretching and adjusting as necessary so the edges meet. Crimp the edges with a fork to seal. Tear a steam -vent about 1 in/2.5 cm long in the center of the top.
  11. 11. Gently shake the peel or baking sheet back and forth to make sure the calzone has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath.
  12. 12. Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot pizza stone or tiles.
  13. 13. Bake until the top is golden brown and the bottom is dotted with dark brown spots. Remove the calzone with a large metal spatula and place on a plate.