This delicious calzone uses the 3 classic margartiha ingredients, basil and mozzarella and tomato, the latter being in the form of roasted tomato jam. You can find that recipe here. This calzone also gets a flavour bump from the additon of Italian herbs added to the calzone dough.
3-4 cups all purpose flour
1 packet instant yeast
¼ cup extra virgin olive oil
1 ¼ cups lukewarm water
½ tsp sea salt
4 tbsp Italian herb mix ( or combine your own blend of your favorites fromoregano, basil, marjoram, thyme, and crushed rosemary.)
Mix dry ingredients together except for one cup of the flour. Add the warm water and mix very well with a wooden spoon for about 5 minutes. Add the remaining flour a little at a time until dough forms. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes. Allow dough to rest for ½ hour, covered in a warm place. Knead again for 5 minutes and split dough into 6-8 portions and allow to rest for 20 minutes before rolling your dough into the desired size; about 10 inch circles for calzones.
I often make the dough the day before, brush the individual portions with olive oil and store in a covered container overnight. I use this dough straight from the fridge with no problems.
Roasted tomato Jam
Preheat your pizza stone in middle rack of your oven for half an hour at 425 degrees F.
Stretch or roll your calzone dough into 10 inch rounds and place on a wooden peel that has been sprinkled with cornmeal. The cornmeal will allow the calzone to slide off the peel (I’ve even used a thin piece of cardboard in a pinch if you do not have a peel.) Make sure your dough round is sliding on the cornmeal base before adding your toppings. Spread roasted tomato jam over half the round leaving a 1 inch border. Top the sauce with the other filling ingredients, ending with the basil and fold the dough over the filling. Pinch the edges together by folding the bottom layer of dough slightly over the top crust and pressing to seal. Brush the tops of the calzones lightly with a simple egg wash of 1 egg whisked with 2 tbsp water.
Shake your peel to make sure the calzone is not stuck. Slide the calzone onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel. Bake for about 15 minutes or until top crust is evenly brown. Cooking times will vary depending upon your oven. Bottom and top should be nicely browned. Allow calzone to sit for 5 minutes before cutting and serving.