Calzone with Greens
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By @kellysalwayscooking
Loosely based on ‘A Pizza co’ L’Erva from Katie Parla’s Food of the Italian South
Serves 4 as a main dish, or 8 as a side
Ingredients:
Instructions:
Bring a large pot of water to a boil. Add three tablespoons of sea salt to the water. When the salt has dissolved, blanch the greens until soft, 2-5 minutes, depending on the type. Work in batches, allowing the water to return to a boil before adding the next batch. Drain and spread the greens on a baking sheet to cool for 20 minutes. When cool enough to handle, gently squeeze out any excess water and chop the greens in 1-inch pieces.
Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and the capers. When the garlic turns just golden, add the walnuts and cook for one minute. Add the greens, cranberries, and olives. Season with pepper. (Taste, but at this point it probably does’t need additional salt if you added the salt capers) Cook for 5-10 minutes, until the greens are cooked through. Remove the skillet from the heat cool the mixture to room temperature.
Preheat the oven to 410 F with the racks in the center and lowest position in the oven. Lightly grease a 9” springform pan or cake pan with olive oil. Take one dough ball and roll it on a well-floured surface to a thickness of about 1/8” and a diameter of about 16”. Transfer it to the prepared pan, pressing it into the corners and up the sides. The dough should overhand the sides of the pan. Cut 1/3 of the second ball of dough and roll into a 8-9” round; this will go on the top of the greens after you fill the pan.
Transfer the cooled vegetable mixture into the dough-lined pan, spreading it into an even, compact layer. Fit the second piece of the dough over the vegetables. Brush the edge of the top piece of dough with water and fold the overhanding dough over it, pressing gently to seal. Cover and rise at room temperature for 20 minutes.
Brush the dough all over with olive oil. Make a small hole in the center of the dough and prick with a fork all over.
Bake the pizza for 10 minutes on the lowest rack, then brush a second time with olive oil. Transfer to the center rack, reduce temperature to 350 F and baked for 25-30 minutes more until lightly browned. Remove from the oven and rest for 30 minutes before removing from the pan. Cool to room temperature before slicing.
Loosely based on ‘A Pizza co’ L’Erva from Katie Parla’s Food of the Italian South
Serves 4 as a main dish, or 8 as a side
Ingredients:
- 2 balls of pizza dough (you will use 1 1/3; reserve the remaining 2/3 for another use)
- sea salt
- 2 lbs of mixed greens (baby spinach, spinach, Swiss chard, kale, broccoli rabe, collard greens)
- 1/4 c olive oil
- 1 garlic clove, smashed
- 2 tbsp salt capers
- 3 tbsp chopped walnuts
- 3 tbsp dried cranberries
- 1/4 c chopped Castelvetrano olives
- black pepper
Instructions:
Bring a large pot of water to a boil. Add three tablespoons of sea salt to the water. When the salt has dissolved, blanch the greens until soft, 2-5 minutes, depending on the type. Work in batches, allowing the water to return to a boil before adding the next batch. Drain and spread the greens on a baking sheet to cool for 20 minutes. When cool enough to handle, gently squeeze out any excess water and chop the greens in 1-inch pieces.
Heat the olive oil in a large skillet over medium heat. When the oil begins to shimmer, add the garlic and the capers. When the garlic turns just golden, add the walnuts and cook for one minute. Add the greens, cranberries, and olives. Season with pepper. (Taste, but at this point it probably does’t need additional salt if you added the salt capers) Cook for 5-10 minutes, until the greens are cooked through. Remove the skillet from the heat cool the mixture to room temperature.
Preheat the oven to 410 F with the racks in the center and lowest position in the oven. Lightly grease a 9” springform pan or cake pan with olive oil. Take one dough ball and roll it on a well-floured surface to a thickness of about 1/8” and a diameter of about 16”. Transfer it to the prepared pan, pressing it into the corners and up the sides. The dough should overhand the sides of the pan. Cut 1/3 of the second ball of dough and roll into a 8-9” round; this will go on the top of the greens after you fill the pan.
Transfer the cooled vegetable mixture into the dough-lined pan, spreading it into an even, compact layer. Fit the second piece of the dough over the vegetables. Brush the edge of the top piece of dough with water and fold the overhanding dough over it, pressing gently to seal. Cover and rise at room temperature for 20 minutes.
Brush the dough all over with olive oil. Make a small hole in the center of the dough and prick with a fork all over.
Bake the pizza for 10 minutes on the lowest rack, then brush a second time with olive oil. Transfer to the center rack, reduce temperature to 350 F and baked for 25-30 minutes more until lightly browned. Remove from the oven and rest for 30 minutes before removing from the pan. Cool to room temperature before slicing.
