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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

  • Heat 2 cups of water with 4 tablespoons of olive oil in the microwave for 60 to 90 seconds or till lukewarm.
  • In a large bowl combine 3 cups of flour, salt, yeast and stir well.
  • Stir the warm liquids in the flour mixture with a wooden spoon, mixing well.
  • Stir in another cup of flour till combined.
  • 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.
  • 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.
  • Let it rise till it doubles in size for about 1 1/2 to 2 hours, in a draft free place.
  • SWISS CHARD FILLING
  • While the pizza dough rises prepare the Swiss chard filling.
  • Heat about 4 inches of water in a very large stock pot.
  • When water comes to a boil add in the Swiss chard and salt to taste.
  • Lower the heat and cook the greens for about 10 minutes.
  • Drain and set aside.
  • 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.
  • Add in the drained swiss chard, pine nuts, raisins and salt and pepper to taste.
  • Stir and cook the mixture for a few minutes, until the liquid evaporates.
  • Set aside to cool.
  • PREHEAT OVEN TO 425 degrees F"
  • Line 2 baking sheets with parchment paper and set aside.
  • Transfer the pizza dough to a floured surface and divide into 4 equal pieces.
  • Roll each piece into an 8 inch round circle and place on the prepared baking sheet.
  • 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.
  • Sprinkle the diced mozzarella over the filling onto each calzone.
  • Fold the extended half over the filling while pressing to seal around the edges to secure the filling.
  • Use a fork to press down along the outer edge or use your fingers to crimp the edges.
  • Brush some olive oil over each calzone.
  • Sprinkle each calzone with Parmesan cheese and dried parsley.
  • Bake for 30 minutes switching the pans half way through for even baking.
  • When ready the calzone will be puffed and golden brown.
  • Let cook a little before slicing and serving.

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.