Eggplant Calzone Pizza

Votes: 1

Time: 40 min.
Complexity: easily
Servings: 2 - 4

A calzone is an Italian crescent-shaped pie with a filling inside, which is actually a type of pizza. Traditionally, calzones are baked in the oven and filled with mozzarella, tomatoes, salami, ham or vegetables, ricotta, Parmesan or peccorino cheese, and eggs. Variations also include other typical pizza ingredients. This delicious, juicy, and flavorful calzone with eggplant, prosciutto, and walnuts will leave no one indifferent.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 fresh pizza base
1 small eggplant, peeled and cut into 4cm cubes.
100 g prosciutto, cut into small cubes
1 teaspoon salt, plus a little more for seasoning
1 teaspoon crushed black pepper, plus more for seasoning
1 tbsp. l. olive oil
4 cloves garlic, finely chopped
1/2 tsp red pepper flakes
1 (400 gr.) can fried tomatoes
1/2 cup ricotta, drained
2 large eggs
1/4 tbsp. grated parmesan
1/4 cup toasted pine nuts
2 tsp chopped parsley leaves
1 tsp chopped basil leaves
1 teaspoon dried oregano
1/4 tsp finely chopped rosemary leaves
1/2 cup flour, for dusting
1/4 cup cornmeal, for breading
225g fresh mozzarella, sliced into 1/2-inch thick slices

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

Remove the pizza dough and let it rest on a lightly floured surface.
Preheat the oven to 260°C (400°F). Place the pizza stone on the bottom rack to preheat.

Place the prosciutto in a large nonstick skillet and cook until crispy. Remove to a plate.
Season the eggplant with salt and pepper. Add olive oil to the saucepan and sauté the eggplant, covered, over medium heat for 5-6 minutes. Add the garlic and red pepper flakes. Sauté for another 2-3 minutes, being careful not to burn the garlic. Add the tomatoes and season with salt and pepper to taste. Let the sauce simmer until all the excess liquid has evaporated, 6-8 minutes. Remove from heat and let cool.
In a small bowl, combine the ricotta, 1 egg, Parmesan, pine nuts, 1 teaspoon salt and 1 teaspoon pepper, parsley, and basil. Gently fold the ricotta mixture into the eggplant.

In a separate bowl, beat one egg well with 1 teaspoon of water.
Knead the dough a few times on a floured surface and add dried oregano and rosemary. Divide the dough in half and roll one half into an oval 12-14 inches long and 8 inches wide. Place the dough on a pastry peel dusted with cornmeal and spread half the ricotta-eggplant mixture over the oval, leaving a 2-inch border. Top with 3 slices of mozzarella and sprinkle with half the prosciutto.
Fold the dough in half and pinch the edges. Brush with egg wash, sprinkle with a pinch of coarse salt, and transfer from the peel to the hot pizza stone.
Repeat with the other half of the dough and ingredients. Bake for 15-18 minutes until golden brown. Remove from the oven and let rest for 5-10 minutes. Serve hot!