HARVEST SWEET PEPPER CALZONE


Ingredients:

2 T. extra virgin olive oil
1/4 C. slivered fresh garlic
1 large Vidalia onion, peeled, julienned
2 red bell peppers, washed, cored, seeded, julienned
2 yellow bell peppers, washed, cored, seeded, julienned
2 orange or green peppers, washed, cored, seeded, julienned
Sea salt to taste
Freshly ground black pepper to taste
1/2 C. fresh basil, washed, chopped
1/2 C. pitted kalamata olives
1 recipe of pizza dough (recipe follows)
2 C. shredded low-fat mozzarella cheese
1 C. goat cheese, in marble-size chunks
1/2 C. grated aged Parmesan cheese
2 egg yolks
1/4 C. milk

Preheat the oven to 450 degrees.

In a large skillet, heat the olive oil over medium-high heat. Add the garlic, cooking just for a minute to soften. Add the onion, cooking until it begins to brown yet remains resistant to the bite, about 4 minutes. Add all the peppers, cooking until they soften and brown on the edges, another 12 minutes. Season well with sea salt and black pepper. Add the basil and olives, then transfer the filling to a bowl to reserve while you prepare the dough.

Roll out the pizza dough on a floured surface to make four 8-inch rounds. Brush the inner circle (to within an inch of the outside) of each calzone round with sauce, then sprinkle with mozzarella and goat cheese. Position the filling in the center, making sure not to over-fill. Sprinkle with half of the Parmesan cheese. Fold over the dough to form the calzone, crimping the edges to seal.

In a small bowl, combine the egg yolks and milk. Brush the exterior of each calzone with an egg wash for a shiny golden finish. Transfer the calzones to a nonstick cookie sheet or parchment-lined tray. Bake on the lower rack of the oven for 15 to 20 minutes, or until golden.

Remove from the oven and immediately dust with the remaining Parmesan cheese. Allow to set 3 to 5 minutes before serving. Remember, the filling will be very hot.

Makes 4 calzones; each will serve about 2 people.

Pizza Dough

1 pkg. (1/4 oz.) yeast
2 T. sugar
1 C. lukewarm water, about 110 degrees
4 C. all-purpose flour
Pinch of salt
2 large eggs, beaten
2 T. virgin olive oil
In a small bowl, combine the yeast, sugar and warm water. Let it sit until it foams.

In a food processor fitted with a dough blade, combine the flour and salt. Mix in the eggs, then the yeast mixture, until a ball forms. Work just until the dough pulls away from the side of the bowl, then add the olive oil.

Remove the dough to an oiled bowl, cover with a clean cloth and allow it to rise to double in a dry, warm place, about 45 minutes.

Punch it down, then allow it to double again, about 20 minutes.

Form into 4 balls. Lightly flour the dough and counter. Roll into thin 8-inch circles.

Proceed with the fillings and bake, or store overnight in the refrigerator between waxed paper sheets.

Makes enough dough for 4 calzones

B-man