Chef Joe’s Pizza Calzone
| Prep Time: 135 min | Cook Time: 18 min |
| Servings: 4 | Skill Level: medium |
Pizza? Calzone? Why choose when you can have both… stuffed and topped with Pearls Ripe Olives. Make your own dough or use store bought.
Recipe and image attributed by Chef Joe Sasto
Ingredients
Dough (65% hydration pizza dough recipe)
- 500g bread flour
- 325g water
- 12g salt
- 3g yeast
Calzone Filling
- 1 ½ cups whole milk ricotta
- 1 cup chopped canned artichoke hearts, drained well
- ¾ cup Pearls Black Ripe Olives, pitted and roughly chopped
- 2 cloves garlic, finely grated or minced
- ½ cup freshly grated Parmesan cheese
- 1 fresh chile pepper (Fresno or jalapeño), finely chopped (adjust to taste)
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon lemon zest
- ½ teaspoon kosher salt (adjust since olives and Parmesan add saltiness)
- ¼ teaspoon freshly cracked black pepper
Cooking Instructions
Dough
- Mix, rest 30 min, fold, then cold ferment 24–48 hrs. Shape, top with your favorite topping, bake hot, enjoy that airy chew.
Ripe Olive & Artichoke Calzone Filling
- In a medium mixing bowl, stir together the ricotta and Parmesan until smooth.
- Add in the artichoke hearts, chopped olives, garlic, chile pepper, parsley, and lemon zest.
- Season with salt and black pepper, then fold everything together until evenly combined.
- Taste the filling and adjust seasoning as needed. If you like it spicier, add more chopped chile.
- Chill the filling for at least 20 minutes before using. This helps it firm up and makes the calzones easier to shape and seal.
To use: Spoon the filling into your prepared calzone dough, leaving at least ½ inch border for sealing. Brush the edges lightly with water or egg wash, fold, crimp, and bake at 450°F until golden brown and crisp, usually 15–18 minutes.
