Prosciutto and Eggplant Calzone

Name: Prosciutto and Eggplant Calzone
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 1 teaspoon chopped basil leaves; 59 milliliters cornmeal, for peel; 1 small eggplant, skin-on, cut into 1 1/2-inch cubes; 2 larges eggs; 411 grams fire roasted tomatoes; 227 grams fresh mozzarella, sliced 1/2-inch thick; 4 garlic cloves, minced; 1 Tbsp olive oil; 1 teaspoon dried oregano; 59 milliliters grated Parmesan; 2 teaspoons chopped Italian parsley leaves; 1 teaspoon freshly cracked black pepper, plus more for seasoning; 59 milliliters pine nuts, toasted; 1 package fresh pizza dough, single pizza size; 4 servings Pizza stone preheated in oven; 113 grams prosciutto, small dice; 1 teaspoons red pepper flakes; 118 milliliters ricotta, drained; 0 teaspoons finely chopped rosemary leaves; 1 teaspoon salt, plus more for seasoning

Prosciutto and Eggplant Calzone might be just the main course you are searching for. This recipe makes 4 servings with 828 calories, 37g of protein, and 45g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 40 minutes. 1 person found this recipe to be delicious and satisfying. If you have ricotta, eggs, freshly cracked pepper, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat the oven to 500 degrees F. Put a pizza stone on the bottom shelf of the oven to preheat.

Equipment you will use

Pizza Stone

Oven

Remove the dough from the packaging and let rest on a lightly floured surface.

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Dough

In a large nonstick saute pan over medium heat, add the prosciutto and cook until crisp.

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Prosciutto

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Frying Pan

Remove from pan to a plate and set aside.

Equipment you will use

Frying Pan

Season the eggplant with salt and pepper.

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Salt And Pepper

Eggplant

Add the olive oil to the pan over medium heat and saute the eggplant for 5 to 6 minutes.

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Olive Oil

Eggplant

Equipment you will use

Frying Pan

Add in the garlic and the red pepper flakes.

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Red Pepper Flakes

Garlic

Saute 2 to 3 minutes more, being careful not to burn the garlic.

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Garlic

Add in the tomatoes and season with salt and pepper, to taste.

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Salt And Pepper

Tomato

Let sauce reduce until all the extra liquid is gone, 6 to 8 minutes.

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Sauce

Remove from the heat and let cool.

In a small bowl, combine the ricotta, 1 egg, the Parmesan, pine nuts, 1 teaspoon of salt and 1 teaspoon of pepper, the parsley and the basil. Gently combine the ricotta mixture with the eggplant.

Ingredients you will need

Pine Nuts

Eggplant

Parmesan

Parsley

Ricotta Cheese

Pepper

Basil

Salt

Egg

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Bowl

In a small bowl add the remaining egg and 1 teaspoon water and beat well.

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Water

Egg

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Bowl

Knead the dough a few times on a floured surface and add in the dried oregano and rosemary.

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Dried Oregano

Rosemary

Dough

Cut the dough in half and roll 1 piece into an oval about 12 to 14 inches long and 8 inches wide.

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Dough

Roll

Put the dough on a peel sprinkled with cornmeal and add half of the ricotta/eggplant mixture half way down the oval, leaving 2 inches on each side. Top with 3 slices of the mozzarella and sprinkle with half of the prosciutto.

Ingredients you will need

Mozzarella