Michaelangelo’s David

Just look at the strength in his hand that is clasping the stone which would ultimately kill Goliath!

Carla, our guide.

1 pound purchased pizza dough at room temperature (or make your own)
1 1/3 cup shredded Mozzarella
1/2 cup pesto (store bought or homemade)
1 cup cooked broccoli, chopped
1 cup shredded cooked chicken (about 4 ounces)
olive oil

Prehead the oven to 450 degrees. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a 6-inch round. If the dough shrinks, let it rest about five minutes, then roll again. Divide mozzarella among the rounds of dough, then top equally with pesto, broccoli and chicken. Gently pull half of the dough over the filling to make a half-moon shape. Fold the bottom edge over the top edge and pinch firmly to seal. Brush calzone tops lightly with the olive oil. Transfer to a large baking sheet that has been lined with parchment paper. Bake on the middle rack of the oven until golden brown, approximately 20-25 minutes. Let cool about five mintues before serving.

* I have also made these with spinach instead of the broccoli. Just use a box of frozen spinach that has been thawed and squeezed very dry.

Red Pepper, Fontina and Prosciutto Calzones
4 servings
1 pound purchased pizza dough at room temperature (or make your own)
1 1/4 cups shredded fontina cheese
1/2 cup sliced roasted red peppers (from a jar or make your own)
1/4 cup chopped fresh basil
3 ounces thin-sliced prosciutto, chopped
3 ounces chevre (goat cheese)
olive oil

Preheat the oven to 450 degrees. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a six-inch round. If the dough shrinks, let it rest about five minutes, then roll again. Place equal portions of fontina in the center of each dough round. Top equally with peppers, basil, prosciutto and goat cheese. Gently pull half of the dough over the filling to make a half-moon shape. Fold bottom edge of dough over top edge and pinch firmly to seal. Brush the tops of the calzones lightly with olive oil. Transfer to a baking sheet that has been lined with parchment paper. Bake for about 20-25 minutes or until golden brown. Cool slightly before serving.

Chard, Ricotta and Sweet Onion Calzones
4 servings
12 ounces Swiss chard
1 tablespoon olive oil, approximately
1 sweet onion, such as a Vidalia or Maui, peeled and cut into thin wedges
1/8 teaspoon ground nutmeg
salt and pepper
1 pound purchased pizza dough
1 cup ricotta cheese
2/3 cup grated (fresh) parmesan cheese
1/3 cup drained chopped oil-packed dried tomatoes
1/4 cup toasted pine nuts
1/4 teaspoon red chile flakes, optional

Preheat the oven to 450 degrees. Trim and discard chard stems; roughly chop leaves. Pour olive oil into a 10-12 inch skillet over medium heat. When hot, add onion and stir until softened. Add chard, sprinkle with nutmeg and season to taste with salt and pepper. Stir until wilted (3-5 minutes); set aside. On a lightly floured surface, divide dough into four equal pieces. Using a lightly floured rolling pin or your hands, roll or stretch each piece into a six-inch round. If dough shrinks, let it rest about 5 minutes, then roll again. In a small bowl, mix ricotta, parmesan, dried tomatoes, pine nuts, and chile flakes. Season with salt and pepper to taste. Place equal portions of ricotta mixture in the center of each dough round. Top with chard mixture. Gently pull half of the dough over the filling to make a half-moon shape. Fold the bottom edge of dough over top edge and pinch firmly to seal. brush tops of calzones lightly with olive oil. Transfer to a large baking sheet that has been lined with parchment paper. Bake on the middle rack of the oven for 20-25 minutes or until golden brown. Cool about 5 minutes before serving.

* If you aren’t a fan of Swiss chard, you can substitute FRESH spinach. It is equally as good.