Basic pizza dough
2 c. ricotta cheese
2 Tbsp. Extra-virgin olive oil
4 c. packed chopped kale
4 garlic cloves, minced
1 c. grated mozzarella
½ c. freshly grated Parmesan
Salt and freshly ground black pepper
Heated seasoned tomato sauce, to serve (optional)
While the dough rises, prepare the filling. To begin, drain the ricotta in a fine-mesh metal sieve. Heat the oil in a large skillet over medium-high heat. Saute the kale in the oil until well coated and slightly wilted, about 3 minutes. Stir in the garlic, cover, and let steam until completely tender, about 2 min. longer. Remove the cover and saute for about 30 sec. To evaporate any liquid. Transfer to a medium bowl. Add the drained ricotta, the mozzarella, and the Parmesan to the kale and mix well. Season to taste with salt and pepper. Preheat the oven to 350 degrees F. Follow the recipe instructions for stretching the dough onto 2 prepared pans, but be sure to use 10-to 12-inch pizza pans, not baking pans. Spoon half the filling onto the middle of each dough round. Fold one end of the dough over onto the other to form a half-circle, and press closed with your fingertips. Bake for 30 to 40 min. or until well browned, rotating the pans halfway through for even baking. Serve hot or warm, passing the warm tomato sauce at the table, if using. TIP: If you can’t serve the calzones soon after removing from the oven, lift onto wire racks so the bottom crust doesn’t become soggy.
Recipe from Serving Up the Harvest, by Andrea Chesman.