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Calzone with Eggplant, Pancetta
and Mozzarella

Source: Casual Cuisines of the World - Pizzeria
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Active Time:  35 Minutes
Total Time:  2 Hours 40 Minutes
  Makes 1 calzone
Easily grown by nearly anyone with a bit of sun and a patch of earth, eggplant and tomatoes have long been staples of southern Italian cooking. Pancetta, unsmoked Italian bacon that is simply cured with salt and pepper, and slices of mozzarella add a rich touch to this savory calzone.
1/4 cup extra-virgin olive oil
2 tablespoons coarsely chopped pancetta or thick-cut bacon
2 Asian (slender) eggplants, ends trimmed, peeled and diced
salt and coarsely ground pepper
1/2 recipe Neapolitan pizza dough, completed through the second rising
all-purpose flour for dusting
1 1/2 teaspoons finely shredded fresh basil
3 oz mozzarella cheese, sliced
1/3 cup tomato-basil sauce
Other necessary recipes:
Neapolitan Pizza Dough Tomato-Basil Sauce
Calzone with Eggplant, Pancetta<br>and Mozzarella Recipe at
Place a pizza stone or unglazed terra-cotta tiles on the lowest rack of an oven. Preheat to 500 degrees F.

In a large sauté pan over medium-low heat, warm the olive oil. Add the pancetta or bacon and sauté, stirring occasionally, until it renders its fat, about 5 minutes. Add the eggplants and increase the heat to medium. Sauté until the eggplants are golden brown and tender, 4-5 minutes. Season to taste with salt and pepper and remove from the heat.

Place the ball of dough on a lightly floured pizza peel or rimless baking sheet. Sprinkle a little more flour on the top of the dough and, using your fingertips, press evenly into a round, flat disk about 1 1/2 inches thick and 5 inches in diameter. Lift the dough and gently stretch it with your fingers and then over the backs of your fists, using the weight of the dough to allow it to grow in size. While you are stretching the dough, gently rotate the disk. Continue stretching and rotating the dough until it is about 1/4 inch thick and 8 inches in diameter. Try not to let the center of the disk become too thin in comparison to the edges. Dust the peel or baking sheet with more flour and gently lay the disk in the center.

Mound the eggplant mixture in the center on the half of the dough that is nearest to you. Top with the basil, mozzarella and tomato-basil sauce. Gently fold the top half of the dough over the filling, stretching and adjusting as necessary so the edges meet. Crimp the edges with a fork to seal. Tear a steam vent about 1 inch long in the center of the top.

Gently shake the peel or baking sheet back and forth to make sure the calzone has not stuck to it. If it has, gently lift off the stuck section and sprinkle a little more flour underneath. Using the peel or baking sheet like a large spatula, quickly slide the calzone onto the hot pizza stone or tiles.

Bake until the top is golden brown and the bottom is dotted with dark brown spots. Remove the calzone with a large metal spatula and place on a dinner plate. Serve at once.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Makes 1 calzone
Calories: 1547
Fat. Total: 96g
Fiber: 19g
Carbohydrates, Total: 130g
Sodium: 1701mg
% Cal. from Fat: 56%
Cholesterol: 61mg
Protein: 45g
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