Tony Gemignani, pizza master and restaurateur
Here is a different take on a calzone. Typically calzones are filled with meatballs, ricotta or spinach and served with a side of marinara. Fall is the season for radicchio, however. For those of you who have never tried it, it’s bitter. The combination of bitter and sweet with the balsamic reduction is amazing. The intense flavors of the gorgonzola and nuttiness of the walnuts makes this calzone deliciously delicate. Enjoy this twist!
Tony's Trending Recipe: Radicchio Calzone
Author: Pizza Today
Recipe type: calzone
Ingredients
- 8-ounce dough ball
- 2 ounces diced smoked pancetta
- 3 ounces shredded part skim mozzarella
- 2 to 2½ ounces sautĂ©ed radicchio, trimmed and cleaned
- 2 ounces gorgonzola (preferably gorgonzola dolce) pinched in dime-size pieces
- 2-ounce side of balsamic reduction
- Shaved Parmigiano Reggiano
- Extra virgin olive oil
- Salt and pepper
- Optional crushed walnuts, .25 ounce inside and .25 ounce on top
Instructions
- Trim off any brown parts of the radicchio. If the outside leaves look discolored or wilted, discard them as well.
- Cut the radicchio head into quarters, and discard the core from each quarter.
- Trim the leaves in 2-inch pieces.
- Add 11/2 ounces extra-virgin olive oil to a medium size sauté pan over medium heat.
- Add the trimmed and dry radicchio to the pan when the oil is hot.
- Salt and pepper the radicchio and sauté for approximately 2 minutes, continuously turning. The radicchio should be slightly firm and still colorful.
- Set aside to cool.
- Shape and stretch the dough into a 10-inch circle.
- On one side of the dough add the following ingredients in this order: mozzarella, pancetta, radicchio, gorgonzola and walnuts.
- Fold the other side of the dough, making a half moon, and connect both sides of the dough. You can close the ends of the dough using a fork or the back of a pizza wheel.
- Trim dough if needed.
- Carefully place the calzone into the oven and bake.
- Take the calzone out of the oven when ready.
- Brush with olive oil, cut in half and top it with shaved Parmigiano Reggiano and crushed walnuts. Serve with a side of balsamic reduction.
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