Three Cheese and Artichoke Calzones (Giada De Laurentiis) |
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Prep Time: 45 Minutes Cook Time: 35 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Ingredients:
yellow cornmeal |
4 ounces frozen artichoke hearts, thawed |
1/2 cup finely shredded pecorino romano |
1/2 cup whole milk ricotta |
1/3 cup shredded fontina |
1/4 cup sun-dried tomatoes, thinly sliced |
2 teaspoons lemon juice |
1/4 teaspoon salt, plus more for sprinkling |
1/4 teaspoon freshly ground black pepper, plus more for sprinkling |
zest of 1 lemon |
all-purpose flour |
one 1-pound ball purchased pizza dough |
all-purpose flour, for dusting |
1 large egg white, beaten |
extra-virgin olive oil, for drizzling |
serving suggestion: warmed tomato-basil sauce |
Directions:
1. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
2. In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
3. Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
4. Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.
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