For dinner tonight I am re-creating a calzone that JJ ordered at Buccettos a few weeks ago. It was delicious, with some interesting flavors.
When my family lived on Long Island, we ordered pizza all of the time, and I always asked my mom to order an extra calzone. They used to be one of my absolute favorite foods, but when we moved out to Ohio, we just didn't see them on menus. And, frankly, Ohio pizza just can't compete with our beloved New York Pizza (and calzones).
It's much easier for me to accept non-New York pizza and calzones when they're gourmet-ish, with non-traditional flavors and extras. This one had goat cheese, which I'd never had in a calzone before, as well as spiced chicken and sun dried tomatoes. The goat cheese gives it awesome tang and creaminess.
I made my usual dough for this, a double batch, actually, to make a New York pizza later in the week! I served it with a simple marinara and tossed salad.
Chicken Bada Bing Calzone
1/2 batch of pizza dough:
1 c. warm water
1 packet dry active yeast
1 tbsp. honey
1/2 tsp. salt
3 c. organic unbleached flour
1 chicken breast, pounded thin
1 tbsp. McCormick's Garlic and Onion spice mix
1 c. Ricotta
2 oz. organic goat cheese
10 sun dried tomatoes, chopped
1/2 c. mozzarella cheese, shredded
1 tsp. dried italian seasoning
Marinara for dipping
In the bowl of a stand mixer, add warm water, honey and yeast. Swirl to combine.
Let yeast bloom for about 10 minutes.
Add flour, use dough hook and mix/knead for 5-8 minutes, until smooth.
Place into a greased bowl, cover and proof.
Punch down, divide in half, place half in the fridge or freezer for future use.
Let other half rise again while preparing filling.
Preheat oven to 425 degrees.
Pound chicken and season both sides with spice blend.
Heat a skillet over medium heat, add 1 tbsp. EVOO and chicken.
Cook for 5 minutes per side, remove from heat. Cool and dice.
Combine goat cheese, ricotta and mozzarella in a bowl.
Fold in tomatoes, italian spices, and chopped chicken.
Roll out pizza dough on a floured surface.
Place on a pizza pan, spread ricotta mixture over half, fold the other half over.
Brush with olive oil and place in the oven.
Bake for 18-20 minutes, or until golden and puffed.
Serve with marinara for dipping.