FOR THE DOUGH
1 cup of warm water (240 ml)
1 packet of active dry yeast (15 g)
3 tablespoons of olive oil
1 tablespoon of salt
3 cups of all-purpose flour (360 g)
FOR THE FILLING
7 tablespoons of olive oil (105 ml)
4 cloves of garlic, minced
1 medium eggplant, cubed
1 tablespoon of white wine vinegar
1/4 cup of chopped walnuts
1 1/2 cups of shredded mozzarella cheese
200 g of melted cheddar cheese, crumbled
1/4 cup of grated Parmesan cheese
1 red bell pepper, sliced (150 g)
1/2 cup of chopped fresh parsley
Salt to taste
Frying oil
FOR THE DOUGH
1 cup of warm water (240 ml)
1 packet of active dry yeast (15 g)
3 tablespoons of olive oil
1 tablespoon of salt
3 cups of all-purpose flour (360 g)
FOR THE FILLING
7 tablespoons of olive oil (105 ml)
4 cloves of garlic, minced
1 medium eggplant, cubed
1 tablespoon of white wine vinegar
1/4 cup of chopped walnuts
1 1/2 cups of shredded mozzarella cheese
200 g of melted cheddar cheese, crumbled
1/4 cup of grated Parmesan cheese
1 red bell pepper, sliced (150 g)
1/2 cup of chopped fresh parsley
Salt to taste
Frying oil
1 MAKE THE DOUGH: Place 1/4 cup of warm water in a bowl and add the yeast
Let it sit for 10 minutes
Mix with a spoon and let it rest for 10 minutes
Add the remaining water, olive oil, salt, and flour
Mix quickly and beat the dough in a stand mixer for 2 minutes, until it releases from the sides of the bowl
Transfer the dough to a floured surface and knead until smooth and elastic
If too sticky, add more flour
Place the dough in a large greased bowl, turn to coat evenly, cover, and let rest for 1 hour
The dough should double in volume
2 PREPARE THE FILLING: In a bowl, mix the olive oil and garlic and set aside for 30 minutes
Slice the eggplant into cubes, season with salt, and let sit for 30 minutes
Drain excess moisture and set aside
Heat a small skillet over medium heat with half of the olive oil and garlic mixture
Add the eggplant and cook until tender
Acknowledge the seasoning, transfer to a bowl, and reserve
Add the remaining olive oil and garlic to the skillet, then add the walnuts and cook until golden brown
Transfer to a bowl with the eggplant
Mix the mozzarella, melted cheddar, and Parmesan cheeses in a bowl. Reserve
3 ASSEMBLE THE CALZONES: Heat the oven to 220°C (425°F)
Divide the dough into four portions
Roll out each portion into a thin circle on a floured surface
Brush with some of the garlic-infused oil, leaving a 2.5 cm border free
Spread one-quarter of the cheese mixture onto half of the dough circle, keeping the 2.5 cm border free
Add one-quarter of the eggplant, pepper, and parsley mixture on top of the cheese
Brush the edges with water
D fold the dough over the filling and press gently with a fork to seal
Repeat the process with the remaining portions of dough and filling, forming 4 units
Cover and let rest for 15 minutes
Transfer to preheated oven and bake for 17 minutes or until golden brown and crispy
Serve hot or warm
534 calories per serving
