This recipe lends itself to all kinds of variations.
Pizza dough (recipe follows)
Ingredients for filling:
6 cups cubed winter squash (choose any firm-fleshed squash that gets tender without disintegrating, such as 'Tahitian Melon', 'Sugar', butternut, buttercup, Kuri, or kabosha)
1 large or 2 small yellow onions, cut in chunks
2 T extra-virgin olive oil, plus more for the dough
kosher salt
freshly ground black pepper
1/2 teaspoon chipotle powder
2 poblano chiles, roasted, seeded, and cut in chunks
6 garlic cloves, minced
6 ounces feta, cut in 1/2-inch dice
coarse sea salt, such as sel gris
cornmeal or polenta
Ingredients for pizza dough (makes 1 12-inch pizza):
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour, plus more as needed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 T extra-virgin olive oil, plus more as needed
cornmeal
Preparing the pizza dough:
Combine the yeast and water in a large mixing bowl and set aside for
10 minutes. Stir in 1/2 cup of the flour, followed by the salt,
pepper and tablespoon of olive oil. Stir in the remaining flour, 1/2
cup at a time.
Sprinkle a work surface generously with flour, turn out the dough and
knead until it is velvety and smooth, about 7 or 8 minutes, working
in more flour as you knead.
Coat the inside of a large mixing bowl with olive oil, set the dough
inside, cover with a damp towel and set aside in a moderately warm,
but not hot place.
Let the dough rise until it has doubled in size, about 2 1/2 hours.
While it rises, prepare the filling.
* * * * * * * * *
Preparing the filling:
Preheat the oven to 350 degrees. Put the squash and onions in a
shallow oven-proof dish.
Drizzle with the 2 tablespoons of olive oil and season with salt,
pepper and the chipotle powder.
Stir to evenly coat the squash and onions and bake until the squash
is just tender, about 25 to 40 minutes, depending on the variety.
Stir two or three times as it cooks.
Cool completely, add the poblanos, garlic and cheese, toss gently,
taste, and correct the seasoning.
Increase the heat to 500 degrees and if you have a pizza stone, set
it in the oven.
Turn the risen dough out onto a lightly floured surface and let it
rest for 5 minutes. Pat it into a flat circle and then use a rolling
pin to roll it into a 12-inch round.
Sprinkle a layer of cornmeal over a pizza paddle and set the rolled
pizza dough on top.
Drizzle a little olive oil over the pizza dough and set the filling
on one half of the dough, spreading it so it covers the surface with
a 3/4-inch edge left free.
Fold the dough across the filling, match up the edges and crimp them
closed with a fork.
Brush the top of the dough with a little more olive oil and sprinkle
the coarse salt on top.
Let rest for 15 minutes.
Sprinkle cornmeal or polenta over the pizza stone or baking sheet and
carefully transfer the calzone onto it.
Bake until the dough is puffed up and golden brown, about 12 to 16
minutes, depending on the oven.
Let it rest on a cutting board for 3 to 4 minutes before cutting into
wedges and serving.
Serves 3 to 4
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