Ingredients
For crust
Fresh pizza dough (home-made or store-bought)
For filling
1 large onion, thinly sliced
2 red peppers, sliced
2 green peppers, sliced
1 small eggplant, peeled and diced
1 small tomatoe, diced
3 black olives, chopped
1 tablespoon grated Parmesan cheese
about 3 tablespoons olive oil for frying vegetables
For egg wash
1 egg
2 tablespoons milk
2 tablespoons grated Parmesan cheese
Directions
Chop onion.
Slice peppers.
Peel and dice eggplant.
Fry onion for about two minutes.
Add peppers and fry for another two minutes (alternatively, the peppers can be roasted in the oven rather than fried).
Add diced eggplant and tomato and continue frying until the vegetables are a touch soft, but not mushy (about 2 minutes).
Cool.
In a separate bowl mix egg, milk and 2 tablespoons grated Parmesan cheese. Set aside.
Using a rolling pin, roll out pizza dough until it is about 1/4 inch thick (The resulting dough panel should be about the size of a large pizza -- 16 inches).
Place filling in the center of the rolled-out dough.
Sprinkle the chopped black olives and grated Parmesan cheese on the filling.
Fold over the dough and seal the edges.
Brush the top of the calzone with the mixture of egg, two tablespoons Parmesan cheese and milk.
Bake in a moderate hot oven (about 375 F degrees) until it is golden brown (about 25 minutes).
Serve warm or at room temperature, cut into thick slices.
Notes
On the Feast day of San Gerardo wheat seeds are blessed and prayers are said in the hope that God will protect the crop from harm. Special breads and calzoni are prepared to celebrate the event. Photo: Mary Melfi. |
