A tasty "stuffed" pizza that makes a very impressive
appearance at the table.
1 Ball Basic Pizza Dough - Defrosted
1 Cup Prepared Tomato Sauce
4 Tablespoons Finely Chopped Onion
1 Clove Garlic, Minced
3 Tablespoons Olive Oil
Salt And Pepper
Red Pepper Flakes
1 Cup Diced Eggplant, Skin Removed
2 Sausage Links, Removed From Casing
3 Teaspoons Fresh, Chopped Basil,
1/2 Cup Fresh Ricotta Cheese
1/2 Cup Shredded Mozzarella Cheese
3 Tablespoons Grated Parmesan Cheese
Preheat your oven to 425 degrees F. Heat the oil in a pan and sauté the garlic and onions until translucent. Add the eggplant and crumbled sausage and cook until both are golden. Add the tomato sauce, a pinch of pepper flakes, salt and pepper and chopped basil and cook on low for 30 minutes. Mix together your cheeses and set aside.
Prepare your pizza dough, and after the first rising by rolling it into a 12 inch circle and laying it across a pan prepared by lightly oiling or sprinkling with cornmeal. Spoon the sausage eggplant mixture on one half of the calzone, keeping a 1 inch border clean. Add the cheese mixture and spread over the eggplant. Fold the top half of the dough across, and pinch the edges to seal. Bake for 25-30 minutes or until puffy and golden.
Tip: I would not cut the calzone until after you have presented it at the table in all it's glory. You can offer some extra tomato sauce to top the calzone if you prefer.
Deborah Mele 2002