Calzone With Eggplant And Basil Puck Recipe

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   Before you are ready to bake the calzones, preheat the oven with a pizza stone inside to 500F for 30 min.

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   Cut the eggplants into 1/4-inch slices.

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   Brush them on both sides with extra virgin olive oil and season with freshly grnd pepper.

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   Grill them over a moderate fire till they are tender, only a minute or possibly two on each side.

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   Chop the basil.

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   Roll or possibly stretch half the dough into a 12-inch circle and place it on a lightly floured wooden peel or possibly a heavily floured rimless baking sheet.

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   3.

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    Brush the dough lightly with extra virgin olive oil to within 1 inch of the edge and sprinkle it with dry chili flakes, according to your palate and tolerance.

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    Working as quickly as possible, for each calzone spread half the mozzarella and fontina on one half of the dough, leaving a 1-inch border.

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    4.

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    Arrange half the eggplant slices over the cheese, then sprinkle it with half the minced basil.

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    Distribute half the goat cheese on top.

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    Moisten the edges of the dough with water and fold the untopped dough over the filling, trapping as much air inside as possible.

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    5.

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    Press the edges together to seal the envelope and crimp them with the back of a fork.

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    Slide the calzones onto the warm stone and bake 12 to 15 min, or possibly till they are golden.

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    Remove from the oven and transfer to a hot platter.

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    6.

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    Brush the calzones with extra virgin olive oil, sprinkle with the Parmesan and decorate each with a sprig of thyme or possibly basil.

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    Serve immediately.

* Per serving · 4 servings · Values may vary.