- 1 1/2 tablespoons cornmeal
- 1 large onion halved and sliced lengthwise
- 3 tablespoons extra-virgin olive oil
- 2 cloves of garlic, finely chopped
- 5 ounces baby spinach (8 packed cups)
- 4 red peppers bottled, roasted, rinsed, patted dry and cut into 1 inch pieces
- 3 tablespoons of oil cured black olives, pitted and coarsely chopped
- 1 pound store bought pizza dough, thawed if frozen
- 1/2 pounds smoked mozzarella, cut into 16 pieces
1. Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.
2. Cook onion with ¼ tsp salt in 2 Tbsp oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to grown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in peppers, olives and pepper to taste. Remove from heat.
3. Roll out dough on a lightly flowered surface with a lightly floured rolling pin into a 14-iunch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to a baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents on top of each and brush remaining Tbsp oil.
4. Bake until golden brown, 13 to 15 minutes. Cool 5 minutes before serving.
* Cooks note: Filling (without cheese) can be made 1 day ahead and chilled. Bring to room temperature before using.
Source: Gourmet April 2009
Serves 4
