| Level: | Easy |
| Total: | 11 hr |
| Active: | 40 min |
| Yield: | 4 servings (2 large calzones) |
Ingredients
- 4 1/2 cups bread flour, plus more for dusting
- 1 1/2 tablespoon honey
- 1 tablespoon kosher salt
- 2 teaspoons dry yeast or 5 teaspoons fresh yeast
- 3 tablespoons olive oil, plus more for drizzling
- Extra-virgin olive oil, for brushing
- 2 cups whole-milk ricotta cheese
- 1 cup fresh mozzarella, torn into small pieces
- 1/2 cup freshly grated pecorino
- 2 tablespoons finely sliced fresh basil
- 2 tablespoons finely sliced fresh chives
- 2 tablespoons finely chopped fresh parsley
- Kosher salt and freshly ground black pepper
- Halved cherry tomatoes, smashed green olives or any other fillings you’d like to add
Instructions
- Prepare a grill for diffused indirect heat by building the hot coals evenly around the perimeter of the grill. Remove the center ring from the grill grate and insert a medium cast-iron skillet. Invert another larger cast-iron skillet over the top. This acts as a pizza oven for your outdoor grill. (If using a gas grill, heat to medium-high heat.)
- For the calzone dough: Add the flour, honey, salt and yeast to a food processor and pulse a few times to combine. Then add 1 3/4 cups room temperature water and the olive oil and pulse again until the dough comes together into a rough ball and rides around the bowl. Transfer the dough to a lightly floured surface and knead a few times until a smooth elastic ball forms. Divide the dough into 3 equal pieces and place each in a quart-sized deli container or gallon-sized resealable plastic bag with a drizzle of olive oil. Allow to sit at room temperature for 1 hour, then refrigerate overnight and up to 5 days. This makes enough for 3 calzones. Save the extra dough in the freezer for another time. It will last up to 2 months.
- When ready to use, remove the dough from the refrigerator and take it out of its storage vessel while still cold. Allow the dough to rest at room temperature for 1 hour before grilling.
- For the cheese mixture: In the meantime, combine the ricotta, mozzarella, pecorino and herbs in a large bowl. Season with salt and pepper.
- To make the calzones: On a lightly floured surface, roll out 2 balls of dough into 6-inch rounds. Spoon half of the cheese mixture onto each round, spreading it evenly but leaving a 1-inch border, then fold each round over in half. Crimp the edges with a fork or your fingers to seal it and place them onto the inverted cast-iron. Cover the grill and bake for 15 minutes. Use a pastry brush to brush the tops of the calzones with extra-virgin olive oil, cover the grill and bake until golden brown and the dough is cooked through, another 5 minutes.
- Remove from the grill and let sit for a few minutes before digging in!
- (Alternatively, you can place the calzones on a parchment-lined baking sheet and bake in a 375 degrees F oven until golden brown and the dough is cooked through, 20 to 25 minutes. Remove from the oven and let sit for a few minutes before eating.)
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1086 |
| Total Fat | 44 g |
| Saturated Fat | 19 g |
| Carbohydrates | 125 g |
| Dietary Fiber | 5 g |
| Sugar | 8 g |
| Protein | 45 g |
| Cholesterol | 103 mg |
| Sodium | 821 mg |
Reviews
great version of a white pizza.
loved the herbed ricotta and used a variety from the garden
endless variations can be made from this basic framework
This is a good recipe for the grill; however the recipe as written doesn’t track with the show. A third of the dough needs to be rolled out to much larger than 6” circle. We rolled out to about 15” circle and used the cheese mix, Italian sausage, tomatoes, onions and mushrooms as filling. 20 minutes on grill (used a pizza stone at 500 degrees) and it was beautifully browned. Another winner, Michael!