Famous Calzone From Chez Panisse Restaurant Recipe

Name: Famous Calzone From Chez Panisse Restaurant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb freshly made pizza dough (any good recipe you like); 2 ounces fresh goat cheese, crumbled; 2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ); 7 ounces fresh mozzarella cheese, grated; 2 slices prosciutto, thicker than sandwich slices,diced; 2 tablespoons fresh chives, chopped fine; 2 tablespoons fresh parsley, chopped fine; 1/2 tablespoon thyme leaves, combined and chopped fine (Don't use stems); 1/2 tablespoon marjoram leaves, combined and chopped fine (Don't use stems); 2 cloves garlic, minced; 1/2 teaspoon black pepper, fresh medium ground

Servings: persons

1 lb freshly made pizza dough (any good recipe you like)
2 ounces fresh goat cheese, crumbled
2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ)
7 ounces fresh mozzarella cheese, grated
2 slices prosciutto, thicker than sandwich slices,diced
2 tablespoons fresh chives, chopped fine
2 tablespoons fresh parsley, chopped fine
1/2 tablespoon thyme leaves, combined and chopped fine (Don't use stems)
1/2 tablespoon marjoram leaves, combined and chopped fine (Don't use stems)
2 cloves garlic, minced
1/2 teaspoon black pepper, fresh medium ground

1
Combine filling well and set aside.
2
May be made several hours in advance and refrigerated.
3
Preheat oven with pizza bricks already inside to 450* F.
4
Roll the dough out into 4 circles.
5
It has to be as thin as possible otherwise the dough doesn't cook on the inside.
6
Put 1/4 of the filling on one half of one circle of dough, leaving an inch of margin space all around the edges.
7
Moisten the edges with water and fold the other half over the filling to make the edges meet.
8
Seal it tightly.
9
Repeat this with the other three dough circles.
10
Do not prick holes in it, and patch any holes you've accidentally made as tightly as you can.
11
You are aiming for a steam-tight calzone.
12
Put the calzones gently onto a pizza paddle, two at a time, on which you've flung some polenta, flour or cornmeal for ball bearings and slide them onto pizza bricks.
13
Bake for about 15 minutes until quite brown on top.
14
At the restaurant, it always arrives just a little charred on top.
15
Remove from oven and brush with a little olive oil.

260

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb freshly made pizza dough (any good recipe you like), 2 ounces fresh goat cheese, crumbled, 2 ounces french goat cheese called boucheron cheese, crumbled (get a tangy one not a mild one - they differ), 7 ounces fresh mozzarella cheese, grated, and more.

Yes, Famous Calzone From Chez Panisse Restaurant falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Famous Calzone From Chez Panisse Restaurant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions