INGREDIENTS

INSTRUCTIONS

1. Before you are ready to bake the calzones, preheat the oven with a
pizza stone inside to 500F for 30 minutes. Cut the eggplants into
1/4-inch slices.
2. Brush them on both sides with olive oil and season with freshly
ground pepper. Grill them over a moderate fire until they are tender,
only a minute or two on each side. Chop the basil. Roll or stretch
half the dough into a 12-inch circle and place it on a lightly
floured wooden peel or a heavily floured rimless baking sheet.
3. Brush the dough lightly with olive oil to within 1 inch of the
edge and sprinkle it with dried chili flakes, according to your
palate and tolerance. Working as quickly as possible, for each
calzone spread half the mozzarella and fontina on one half of the
dough, leaving a 1-inch border.
4. Arrange half the eggplant slices over the cheese, then sprinkle it
with half the chopped basil. Distribute half the goat cheese on top.
Moisten the edges of the dough with water and fold the untopped dough
over the filling, trapping as much air inside as possible.
5. Press the edges together to seal the envelope and crimp them with
the back of a fork. Slide the calzones onto the hot stone and bake 12
to 15 minutes, or until they are golden brown. Remove from the oven
and transfer to a warm platter.
6. Brush the calzones with olive oil, sprinkle with the Parmesan and
decorate each with a sprig of thyme or basil. Serve immediately.
http://www.lifetimetv.com week of Dec 2 - 6 1996
Recipe by: Wolfgang Puck (1986)
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