Marisa's Italian Kitchen

The Secret Ingredient Is Always Love

snack

Schiacciata Con L’uva

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Schiacciata con l’uva is a sweet flatbread with grapes. More commonly known as focaccia, this flatbread is a seasonal dish made yearly during the grape harvest in Tuscany.

Schiacciata Con L'uva

This recipe was originally published in October of 2016 and republished September 14, 2018 with updated content and photos.

There is much to embrace with the arrival of Fall. As the days get cooler and the air turns crisp, I get this sudden urge to roll up my sleeves and delve into the magical world of bread making. Or any sort of baking for that matter and wanting only to come up for air well after the Christmas holidays. Is it just me or do any of you feel the same way?

A little about coronation grapes

This time of the year grocery stores and local farmer’s markets are laden with thin skinned, seedless coronation grapes. A rather regal name for these Ontario blue grapes is it not!

They are vibrant blue in colour much like their relative the concord grape and quite interchangeable when making schiacciata con l’uva. Also, they have a deliciously sweet taste that simply bursts in the mouth, making them a perfect choice for baking or even preserving.

The sweetness of the coronation grape pairs beautifully with the savoury rosemary. Once baked you’ll find they mimic the taste of grape jam on toast. Definitely a lip smacking and finger licking delicacy!

Schiacciata Con L'uva

This Tuscan flatbread consists of two layers of dough which are sandwiched together with a filling of seedless blue grapes, a sprinkle of sugar, chopped rosemary and a drizzle of good quality extra virgin olive oil and topped with more of the same filling.

Schiacciata Con L'uva

It’s then baked to a golden brown perfection with yummy crispy edges that we all love.

You can slice and enjoy as is while still warm with the grapes oozing their irresistible sweet juices. Or simply dust the tops with a sprinkle of icing sugar for some extra sweetness.

Schiacciata Con L'uva

Gather friends or family around your kitchen and bake some today! I’m sure it will become a new favourite seasonal recipe!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Schiacciata Con L'uva
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Schiacciata Con L'uva

Schiacciata con l'uva is a sweet flatbread with grapes, a seasonal dish that is traditionally made during the grape harvest in Tuscany.
Course Tuscan Flatbread
Cuisine Italian
Servings 24 pieces
Author Marisa

Ingredients

  • Focaccia dough
  • 2 cups water
  • 4 tbs olive oil
  • 4 to 5 cups of all purpose flour
  • 2 tbs sugar
  • 1 tsp kosher salt
  • 1 packet “quick rise” instant yeast Fleischmann’s 8 grams
  • Topping
  • 2 cups grapes picked off the stem
  • 2 teaspoons chopped fresh rosemary
  • 2 tablespoons granulated sugar
  • extra virgin olive oil for drizzling

Instructions

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  2. Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  3. Stir in another cup of flour till combined.
  4. Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth. (I only used up to 1/2 cup of the remaining flour).
  5. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
  6. Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place. (on a sunny day I place my bowl in direct sunlight and this helps tremendously with the rising).
  7. When your dough has doubled in size, transfer it onto a floured work space.
  8. Grease a 17x11 rimmed baking sheet (or any large baking sheet you have) with some olive oil and then lightly sprinkle evenly with cornmeal. This will prevent the dough from sticking to the pan and impart a lovely crunch.
  9. Cut the dough in half and working with one piece at a time roll it out to the size of your pan. (its ok if it does not entirely reach the edges).
  10. Place the first layer of rolled out dough on your prepared pan.
  11. Layer 1 cup of the grapes, evenly spread, onto the dough while pressing them slightly into the dough.
  12. Sprinkle 1 tablespoon of sugar and 1 teaspoon of chopped rosemary, evenly onto the first layer of dough. Drizzle with some extra virgin olive oil.
  13. Roll out the second piece of dough and layer it onto prepared first layer. Press down slightly and pinch the edges together.
  14. Spread the remaining grapes over the top layer of dough, again pressing down into the dough.
  15. Sprinkle with an additional 1 tablespoon of sugar and 1 teaspoon of chopped rosemary.
  16. Drizzle more extra virgin olive oil evenly over the top layer.
  17. Bake the flatbread in a preheated oven, at 350 degrees F, for about 35 to 40 minutes or until the dough is a nice golden brown and the grapes are oozing with delicious goodness.

 

 

Soft Italian Anise Taralli

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Soft Italian Anise Taralli have a wonderful aromatic scent from the speckled anise seeds. With crispy outer layers and soft spongy middles, these taralli make a perfect snack for just about anytime of the day.

Soft Italian Anise Taralli

Taralli are the quintessential snack of Italy and extremely popular throughout the country.

Every region in Italy has their own variation of the tarallo (singular). From sweet to savory, there’s bound to be one kind or another for every palate out there!

Some are the crisp and dry variety while others are the soft and chewier kind. There are also some recipes that call for yeast while others use baking powder as a leavening agent. Some are eggless and feature wine or even Grappa, not to mention the variety of spices that may be used. The more popular being fennel or even anise seeds.

One thing Italians will agree on is that they are excellent served alongside an antipasto platter with olives and cheeses or simply dunked in wine as an after dinner treat!

Soft Italian Anise Taralli

My friend and colleague Maria, has graciously shared her taralli recipe with me. She and her mom have been making them for years!

Don’t be alarmed by the large amount of flour because this is a large batch recipe. That is if you make tiny taralli as I did! I believe I counted 90+ and that was after I ate half a dozen or so while counting the batch! No judgments here because I know you would do the same after one taste!

Maria makes very large taralli and therefore the recipe yields approximately 3 dozen for her. Whereas I prefer the smaller sized ones. They make cute little morsels that resemble mini bagel bites!

Soft Italian Anise Taralli

However, there are no set rules here. You can make them any size your prefer.

A wonderful alternative would be to make both larger and smaller sizes, this way you get to please everyone!

Soft Italian Anise Taralli

I happen to love the wonderfully sweet aromatic scent of anise seeds with its liquorice flavor!

If your not a fan of anise seeds you can definitely substitute fennel seeds or add some spicy heat with coarsely cracked black pepper.

Soft Italian Anise Taralli

As with any freshly baked bread these Soft Italian Anise Taralli are at their best the day they’re baked. Mostly because when they’re fresh out of the oven, they have this yummy crunchy and crispy outer layer with such soft bagel-like centers, making them simply addictive!

However, you can replicate the same taste and texture by popping them in the oven the next day for about 5 to 10 minutes. If you have any left that is!

Soft Italian Anise Taralli

They also freeze wonderfully well, which is convenient when your’re craving some at a moments notice.

From freezer to oven they go for some fresh tasting taralli that are ready in mere minutes!

Soft Italian Anise Taralli

Roll them as thick or thin as you like…!

Soft Italian Anise Taralli

Shape them big or small…and watch them disappear in no time at all!

Soft Italian Anise Taralli

Many thanks to my friend Maria for sharing her Soft Italian Anise Taralli recipe with us!

If you make this recipe remember to tag @marisasitaliankitchen on Instagram so I can see your creation!

Soft Italian Anise Taralli
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Soft Italian Anise Taralli

A big batch of Soft Italian Anise Taralli with a crunchy outer layer and a soft bagel like interior that are totally addictable.
Course Snack
Cuisine Italian
Author Marisa

Ingredients

  • 13 cups all purpose flour
  • 3/4 cup granulated sugar
  • 2 tablespoons anise seeds
  • 1 tablespoon active dry yeast
  • 2 large eggs
  • 1/4 cup oil I used canola oil
  • 4 cups water

Instructions

  1. In a bowl of a stand mixer, fitted with the hook attachment, add in the flour, sugar, anise seeds yeast and eggs.
  2. Heat the oil and water together just until warm. (I used the microwave for 2 minutes however take care that it's not too hot).
  3. With the motor running on low speed, add in the liquids then gradually increase the speed to medium.
  4. Knead until 3/4 of the flour has been incorporated then transfer the dough to a work surface and continue kneading by hand until you've worked in the remaining flour.
  5. This should take about 5 to 10 minutes of kneading time by hand until you've achieved a nice malleable dough with the remaining flour.
  6. Place the dough in a well greased large bowl and then cover with plastic wrap.
  7. Let the dough rest for 1 1/2 hours. It will increase in size and look light and puffy.
  8. When your ready to roll the taralli, divide the dough in half and and return one half to your greased bowl and keep covered so it does not dry out.
  9. You'll also want to keep the dough your working with covered for the same reason.
  10. There is really no set rule on how long or how thick to role the taralli, its a matter of preference.
  11. For small taralli roll out a golf ball sized piece of dough to an 18 inch rope and cut into 3 pieces
  12. Shape each piece into a ring and press the ends together to seal.
  13. For evenly round taralli, once you press the ends together insert your index and middle finger into the loop where the 2 ends meet and make a back and forth rolling motion for a well rounded shape.
  14. For big taralli cut a piece of dough the size of a golf ball and roll out to a half inch wide in diameter and about 12 to 14 inches long.
  15. Press the ends together in a loop while sealing the ends as you would the smaller taralli.
  16. Transfer the taralli on baking trays lined with a clean kitchen dish towel.
  17. When you've finished working with one half of the dough, bring a large pot of water to boil while you preheat the oven to 350 degrees F.
  18. Have 2 baking trays ready by your stove top and line one of them with a clean kitchen towel.
  19. Drop a few taralli into the boiling water and as soon as they resurface (this should take a few seconds) transfer them first to the unlined tray then to the tray lined with the clean kitchen towel to absorb any residual water.
  20. Transfer the boiled taralli onto a cookie sheet lined with parchment paper, spacing them about an inch apart.
  21. Bake in a preheated oven for about 24 minutes, turning to flip them over half way through the baking time. I baked them 12 minutes on each side)
  22. When ready the taralli will puff up somewhat and have a lovely golden brown appearance with crusty darker brown tops and bottoms.
  23. Repeat the whole process with the remaining dough.
  24. Small sized taralli yields approximately 8 dozen while bigger shaped taralli will yield about 3 dozen.
  25. Of course this will depend on the size you wish to make and again there are no set rules here.
  26. Simply have fun and enjoy!

 

Cherry Granola Greek Yogurt Parfait

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Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.

This parfait has a lovely contrast in textures from the smooth velvety soft yogurt which is scented with cardamom and sweetened with honey to the crunchy bites of almond and cherry granola.

Cherry Granola Greek Yogurt Parfait

YOGURT

Greek yogurt has got to be my new favorite type of yogurt, since testing and sampling recipes from the Yogurt Every Day Cookbook. I’ve grown to love its thick creaminess which I find has the same soft and luscious consistency of a Dairy Queen ice-cream.

Before that, the only kind of yogurt one would find in my house was the sweetened fruit filled one. You all the know the one I’m referring to. The kind packed with sweetened fruit at the bottom and topped with plain yogurt which you’d stir together just before devouring it. My absolute favorite was the cherry yogurt!

This Cherry Granola Greek Yogurt Parfait is partially inspired by Hubert Cormier’s Yogurt Every Day Cookbook and my favorite flavored yogurt.

 

Cherry Granola Greek Yogurt Parfait

GRANOLA

Have you ever made your own granola?

Homemade granola is far healthier then the store bought variety, not only because its sweetened with honey, a natural sweetener but also because you get to control the amount of sweetness used.

Its super easy to make and the best part…you can mix and match the flavors and also add your favorite dried fruits or nuts.

I’ve scented my granola with cardamon to compliment the cardamom in the yogurt mix and added a touch of almond extract with the more usual vanilla extract.

I also went with dried cherries since we’re still in cherry season but only added them in after the baking time because I didn’t want my dried fruit brick hard.

Cherry Granola Greek Yogurt Parfait

It’s important to let them cool completely before breaking them apart and storing so that they retain their crunchiness. However, at my house they really don’t last past the second day.

Cherry Granola Greek Yogurt Parfait

You’ll only need approximately one cup of granola to make this layered yogurt parfait and the rest can be enjoyed as a snack.

Try dividing the remaining granola in small individual ziplock bags for some fun and easy, grab-and-go snacks which kids will love.

Cherry Granola Greek Yogurt Parfait

I’ve topped my granola yogurt parfait with fresh cherries as a pretty visual appeal but that’s really entirely optional!

Cherry Granola Greek Yogurt Parfait

With very little fuss and a whole lot of flavor…there is much to love with this granola!

Cherry Granola Greek Yogurt Parfait

Cherry Granola Greek Yogurt Parfait
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Cherry Granola Greek Yogurt Parfait

Cherry Granola Greek Yogurt Parfait makes a perfect breakfast alternative and is equally delicious as a dessert or simply an anytime snack.
Course Breakfast, Dessert, Snack
Servings 4 cups of granola, 2 granola yogurt parfaits
Author Marisa

Ingredients

  • FOR THE GRANOLA
  • 2 cups rolled oats
  • 3/4 cup almonds coarsely chopped or left whole
  • 1 teaspoon ground cardamom
  • pinch of fine sea salt
  • 3 tablespoons melted coconut oil
  • 3 tablespoons honey
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1/2 cup dried cherries
  • FOR THE YOGURT
  • 1 1/2 cups Greek Yogurt
  • 1 teaspoon cardamom
  • 3 teaspoons honey

Instructions

  1. GRANOLA
  2. Preheat oven to 300 degrees F
  3. Line a large cookie sheet with parchment paper or silpat mat and set aside. ( I used an 11 x 17 size pan)
  4. In a medium sized bowl, stir together the rolled oats, almonds, cardamon and salt.
  5. In a separate small bowl place the melted coconut oil, honey, vanilla and almond extracts then stir to combine.
  6. Pour the coconut mixture over the rolled oats mixture and stir well until all ingredients are combined.
  7. Spread the mixture on the prepared baking sheet in one single layer.
  8. Bake for 5 minutes.
  9. After the first 5 minutes, give the granola a good stir.
  10. Return to the oven and bake an additional 10 to 15 minutes or until golden brown.
  11. Remove the granola from the oven.
  12. Scatter the dried cherries over the granola and allow to cool completely before breaking into clusters and storing.
  13. Reserve approximately 1 cup of granola for the yogurt parfait.
  14. Store the remaining granola in an air tight container.
  15. YOGURT MIXTURE
  16. In a small bowl stir together the yogurt, cardamom and honey.
  17. ASSEMBLING THE YOGURT PARFAIT
  18. Layer 4 teaspoons of granola in each of 2 decorative glasses.
  19. Top with 3 tablespoons of yogurt mixture.
  20. Repeat with a second layer of granola and yogurt then sprinkle the tops with more granola.
  21. Garnish with fresh cherries if desired.

 

Yogurt Every Day Cookbook Review

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My friends, today I’ve got a Beet Hummus Recipe for you all, but first the Yogurt Every Day Cookbook review!

Disclosure: Publishers at Appetite by Random House a division of Penguin Random House Canada have kindly provided me a copy of Yogurt Every Day Cookbook by Hubert Cormier for review. I was not financially compensated for this review and all thoughts and opinions stated here are entirely my own.

Yogurt Every Day Cookbook Review

A cookbook has always been more then just the recipes for me. They allow a sneak peak into the author’s culinary journey while captivating us with their beautiful photos. Some transport us to faraway places, enticing us to explore the unfamiliar, while never leaving the comfort of our own kitchens. They also charm us with their writing style and are a fountain of insightful information.

Hubert Cormier, the author of Yogurt Every Day is a Nutritionist/Dietician who’s field of study is genetics and nutrigenomics. After researching links between yogurt and good health, he came across some pretty interesting findings, which he eventually published in the European Journal of Nutrition.

The findings of all the wonderful benefits that yogurt has on our health, led Hubert to compile more then 75 recipes utilizing this super food.

For those who must follow a specific diet such as diabetes, you’ll very much appreciate the nutritional value information for each recipe that this cookbook offers.

You’ll find many delicious and healthy recipes which cover breakfast, lunch, dinner and dessert. Also, if you need any snack ideas…Hubert has you covered.

Hubert also walks you through the basics of making your own yogurt at home. From using a yogurt maker, a stove top method and yes even your slow cooker will slowly and surely do the job.

Moving forward to the recipes I’ve tried and loved.

Recipes

Overnight Oats was the first recipe tested. It was a lovely alternative to my morning routine of hot steel cut oats with banana. Not only is it super easy to prepare, it comes together in mere minutes. You’ll find it a true grab and go breakfast for those chaotic mornings and keeps you full all morning long.

Yogurt Every Day Cookbook Review

Banana Walnut and Toblerone Bread , when I came across this recipe I immediately thought “now why didn’t I think of that”. I love toblerone chocolate and a good banana bread so it makes perfect sense to combine both together, right!

I couldn’t wait to dive into this one but I came across a few issues which I quickly ironed out so beginners should not be discouraged.

The recipe starts off with instructions to whisk together the butter and sugar but does not stipulate whether its softened butter. I didn’t see that happening without some damage to my whisk even with my stand mixer and whisk attachment. I therefore decided to use softened butter with the sugar and beat both together using my stand mixer.

Also the ingredient list called for 2 bananas but doesn’t indicate whether to mash them before adding them to the mixer. But this probably goes without saying!

The recipe did not indicate the size of the loaf pan but lucky for me I had loaf pans in various sizes. Judging from the amount of batter I deduced a 9 x 5 pan would work best and I had to double the amount of baking time for my banana bread so I’m not sure what size of baking pan Hubert used.

Overall this is a delicious banana bread. So moist and chocolaty…my family devoured it in one sitting. I actually baked it twice!

Yogurt Every Day Cookbook Review

Beet Hummus was the third recipe I tried. My family adores hummus so this was a definite must try for me. It makes a quick and healthy afternoon snack to enjoy with some crunchy raw vegetables, crackers or pita wedges. A topping of roasted chickpeas, crumbled feta cheese with a dash of paprika and garnished with basil leaves adds a pretty decorative touch. You’ll find it light in taste and a cinch to make.

Yogurt Every Day Cookbook Review

My Aha Moment

Hubert gives lots of tips throughout his cookbook. One notable tip stood out for me and I had a (Aha Moment).

For the most part, people who are lactose intolerant can actually ingest up to 12 grams of lactose in one meal without experiencing any discomfort. As long as the consumption of dairy products are paced throughout the day we can actually enjoy more of it. “Aha”!

I enjoyed reading Yogurt Every Day and testing out some of the recipes. I’ve made each of the above recipes twice except the Beet Hummus which I actually made three times. I’ve also learned much about the importance and benefits yogurt has on our everyday lives. Also how easy it is to incorporate this super food in our favorite recipes. Next on my list of must tries are the Sweet Potato Gnocchi, Tagliatelle a la Carbonara and the Fig Foccacia.

In conclusion, Yogurt Every Day is a fun way to get creative in your own kitchen.

Recipe excerpted from Yogurt Every Day Hubert Cormier.
Copyright © 2017 Hubert Cormier.
Food Photography by Catherine Côté.
Published by Appetite by Random House®, a division of Penguin Random House Canada Limited.
Reproduced by arrangement with the publisher. All rights reserved.

Yogurt Every Day Cookbook Review
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Beet Hummus

An easy and delicious pairing of chickpeas and red beets with Greek yogurt incorporated into the mix for a healthier version from store bought variety.
Course Snack, Vegetarian
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 107 kcal
Author Marisa

Ingredients

  • 1/2 cup 125 ml canned chickpeas, drained and rinsed
  • 1 cooked red beet
  • 2 tablespoons 30 ml plain Greek yogurt
  • 2 tablespoons 30 ml sesame oil
  • salt and pepper to taste
  • For Garnish
  • Crumbled feta cheese
  • roasted chickpeas
  • Smoked paprika
  • Fresh basil leaves
  • Cold-pressed olive oil

Instructions

  1. In the bowl of a food processor, add the chickpeas, beet, yogurt, sesame oil and process until smooth.
  2. Season with salt and pepper and garnish as desired.

 

Swiss Chard Mozzarella Calzone

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Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and toasted pine nuts for a delicious lunch or anytime snack.

Swiss Chard Mozzarella Calzone

There is something deeply pleasing to me which comes in part from a continuity of sorts when making traditional meals. I find they bring to mind such fond memories of a time when those before us lovingly prepared the same food we so treasure to this very day.

Usually served during the Easter celebrations, these Swiss Chard Mozzarella Calzone are so delicious you’ll want to make them all year round.

Although calzone can be stuffed with just about anything, these Swiss chard filled ones brimming with sweet raisins and tender pine nuts is a typical childhood dish. Sliced in small vertical pieces, they were always served as part of our antipasto before lunch or even dinner.

Swiss Chard Mozzarella Calzone

I used a very basic focaccia dough recipe for my calzone, much like the dough used to make my Schiacciata Con L’uva.

However, if your pressed for time store bought pizza dough will also work beautifully.

Swiss Chard Mozzarella Calzone

Once assembled, all that’s needed is a light brushing of olive oil, a sprinkle of Parmesan cheese and some dried parsley flakes.

Swiss Chard Mozzarella Calzone

A very hot oven works best therefore you’ll want to preheat your oven to a very high temperature of 425 or 450 degrees F to achieve a crispy outer crust.

These Swiss Chard Mozzarella Calzone also make a rather relaxed meal accompanied with a crispy salad and complimented with a glass of wine.

Swiss Chard Mozzarella Calzone

Enjoy them hot or cold and should you be so lucky to have any leftovers the next day try heating them up in a skillet or even a panini press. While the outer layers crisp up nicely the vegetable filled centers remain soft offering up a lovely contrast.

Swiss Chard Mozzarella Calzone

Buon Appetito!

Swiss Chard Mozzarella Calzone
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Swiss Chard Mozzarella Calzone

Swiss Chard Mozzarella Calzone are warm pockets of pizza dough stuffed with braised Swiss chard, fresh mozzarella, sweet golden raisins and pine nuts for a delicious lunch or anytime snack.
Course Calzone
Cuisine Italian
Servings 4 , 8 inch half moon calzone
Author Marisa

Ingredients

  • PIZZA DOUGH
  • 2 cups water
  • 4 tablespoons olive oil
  • 4 to 5 cups all purpose flour
  • 1 teaspoon sea salt
  • 8 grams quick rise instant yeast
  • SWISS CHARD FILLING
  • 2 big bunches of Swiss chard rinsed and chopped into 1 inch pieces (stems included)
  • 1/4 cup extra virgin olive oil
  • 4 garlic cloves smashed
  • 2 generous pinches of red chili pepper flakes
  • 1/4 cup pine nuts toasted (see note)
  • 1/2 cup golden raisins
  • salt and pepper to taste
  • 1/2 cup fresh mozzarella diced
  • Parmesan cheese for sprinkling
  • dry parsley flakes for sprinkling

Instructions

  1. Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  2. In a large bowl combine 3 cups of flour, salt, yeast and stir well.
  3. Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  4. Stir in another cup of flour till combined.
  5. Invert the dough onto a well floured counter and knead for a few minutes, working in the last cup of flour a bit at a time just until the dough is soft and smooth.
  6. Grease a large bowl with some olive oil. Place your pizza dough in the greased bowl turning the dough to grease all over. Cover with saran wrap.
  7. Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place.
  8. SWISS CHARD FILLING
  9. While the pizza dough rises prepare the Swiss chard filling.
  10. Heat about 4 inches of water in a very large stock pot.
  11. When water comes to a boil add in the Swiss chard and salt to taste.
  12. Lower the heat and cook the greens for about 10 minutes.
  13. Drain and set aside.
  14. In a large frying pan, add the oil with the smashed garlic, chili flakes and cook for about 1 minute or until the garlic is just slightly golden.
  15. Add in the drained swiss chard, pine nuts, raisins and salt and pepper to taste.
  16. Stir and cook the mixture for a few minutes, until the liquid evaporates.
  17. Set aside to cool.
  18. PREHEAT OVEN TO 425 degrees F"
  19. Line 2 baking sheets with parchment paper and set aside.
  20. Transfer the pizza dough to a floured surface and divide into 4 equal pieces.
  21. Roll each piece into an 8 inch round circle and place on the prepared baking sheet.
  22. Divide the Swiss chard mixture evenly between the 4 pizza rounds leaving a 1 inch border, topping one half while leaving the other half extended.
  23. Sprinkle the diced mozzarella over the filling onto each calzone.
  24. Fold the extended half over the filling while pressing to seal around the edges to secure the filling.
  25. Use a fork to press down along the outer edge or use your fingers to crimp the edges.
  26. Brush some olive oil over each calzone.
  27. Sprinkle each calzone with Parmesan cheese and dried parsley.
  28. Bake for 30 minutes switching the pans half way through for even baking.
  29. When ready the calzone will be puffed and golden brown.
  30. Let cook a little before slicing and serving.

Recipe Notes

Toast the pine nuts in a small skillet over medium-low heat until they are lightly golden. You'll want to keep an eye on them as they're browning because they can burn very quickly.

 

 

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