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For the dough:
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For the dough, I used 1 pound of Zoe Francois and Jeff Hertzbergs master recipe from their new book, Healthy Bread in Five Minutes a Day.
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If using this recipe, make the dough, refrigerate it, and then cut off 1 pound (about the size of a large grapefruit) of the dough.
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It is not necessary to let the dough rise for 90 minutes on the pizza peel when making calzones, flatbreads, and pizzas.
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However, here I am providing you with the recipe for my (partially) whole wheat pizza dough recipe.
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Pour the yeast into a large bowl.
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Add water and honey, and stir.
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Let the mixture sit until foamy bubbles appear on the surface of the water, about 10 minutes.
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Add the flours, salt, and olive oil and stir with a wooden spoon.
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Turn the dough out onto a lightly floured surface and knead the dough until it is smooth and elastic, about 5-6 minutes.
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Spray a large bowl with cooking spray, place the ball of dough in the bowl and lightly spray the surface with cooking spray.
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Cover the bowl with a dish towel and let the dough rest in a warm, draft-free room for 1 hour.
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For the calzone:
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Preheat oven to 450 degrees F. Place a pizza baking stone on a rack in the lower third of the oven and heat for 30 minutes.
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On a rack underneath or above the pizza stone (arranged so that it does not interfere with the pizza stone and calzone), place an empty metal broiler rack.
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Heat 1 teaspoon olive oil in a large skillet set over medium-high heat.
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Add the chicken, season with 1/2 teaspoon salt and 1/2 teaspoon freshly ground black pepper, and cook until the chicken is barely cooked.
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The chicken will cook further when baked in the calzone, so you dont want to overcook it at this stage.
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Set the chicken aside.
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Heat 2 teaspoons olive oil in the same large skillet over medium heat.
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Add the chard, season with 1/4 teaspoon each of salt and pepper, and cook until the chard is just wilted, 2 to 3 minutes.
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On a well-floured surface, roll the dough into a 1/8-inch thick circle.
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Place the chicken, chard, and Gorgonzola cheese on half of the dough.
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Brush the edges with water, fold the unfilled portion of dough over the filling, and press to seal the edges.
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Using your hands, carefully transfer the calzone to a pizza peel covered in cornmeal.
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Brush the surface of the calzone with water.
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Cut three slits in the dough, making sure the cuts go all the way through the top layer of dough.
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With a quick jerk, slide the calzone onto the baking stone.
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Quickly pour 1 cup of hot water into the broiler rack and close the oven door immediately.
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Bake for about 25 minutes, or until the crust is golden brown.
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Let rest for about 5 minutes before slicing.
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Serve.
