Gourmet Three-Cheese Caprese Calzone Delight
Indulge in the rich flavors of Italy with this Gourmet Three-Cheese Caprese Calzone. This deliciously satisfying dish is packed with creamy ricotta, sharp Parmesan, and gooey mozzarella, combined with fresh cherry heirloom tomatoes and fragrant basil, all encased in golden, flaky pizza dough. Drizzled with a luscious balsamic glaze and paired with a homemade tomato sauce, these calzones are perfect for a cozy dinner or a celebratory gathering. Share the joy of cooking and savor every bite of this delightful dish with family and friends!
4
Servings
550
Calories
23
Ingredients
Ingredients
Balsamic vinegar
1/2 cup
Worcestershire sauce
3 teaspoons
Olive oil
For brushing
Ricotta cheese
1 cup
Grated Parmesan cheese
1/2 cup
Shredded mozzarella cheese
8 ounces
Cherry heirloom tomatoes
1 pint (halved)
Kosher salt
to taste
Freshly cracked black pepper
to taste
Fresh basil leaves
1/4 cup (torn)
Warm water
1 3/4 cups ((105 to 110 degrees F))
Active dry yeast
1 envelope (1/4 ounce) (or 2 1/4 teaspoons)
Sugar
2 teaspoons
Bread flour
4 cups (plus more for dusting)
Salt
2 teaspoons
Nonstick cooking spray
as needed
Olive oil
2 tablespoons (for sauce)
Onion
1/2 (minced)
Crushed tomatoes
1 (28 ounce) can
Garlic cloves
2 (grated)
Sugar
1 pinch
Red pepper flakes
as needed
Fresh basil leaves
as desired (torn for sauce)
Instructions
1
1. Prepare the balsamic glaze by combining balsamic vinegar and Worcestershire sauce in a small saucepan. Simmer over medium heat for 3 to 5 minutes, or until thickened and coats the back of a spoon. Set aside.
2
2. Preheat your oven to 500°F (260°C) and grease two baking sheets with olive oil.
3
3. For the pizza dough, combine warm water, yeast, and sugar in a measuring cup and let sit for about 5 minutes until bubbly. Stir in 3 tablespoons of olive oil.
4
4. In a mixing bowl, combine 4 cups of bread flour and 2 teaspoons of salt. Gradually mix in the yeast mixture until a dough starts to form.
5
5. Knead the dough using a stand mixer with a dough hook attachment for about 1 to 3 minutes, adding more flour if necessary until the dough is soft and no longer sticky.
6
6. Transfer the dough to a floured work surface and knead by hand for an additional 1 to 2 minutes. Form the dough into a ball, place in a bowl greased with nonstick spray, and cover it. Let it rise in a warm area until doubled in size, approximately 1.5 to 2 hours.
7
7. While the dough rises, prepare the tomato sauce. In a saucepan over medium-high heat, sauté minced onion in olive oil until translucent, around 5 minutes. Add crushed tomatoes, grated garlic, a pinch of sugar, and season with red pepper flakes, salt, and pepper. Simmer for 10 to 15 minutes. Stir in torn basil leaves, adjust seasoning, and set aside.
8
8. Once the dough has risen, divide it into four equal pieces and roll each out on a floured surface into circles about 8 inches in diameter.
9
9. On the bottom half of each circle, layer with ricotta, Parmesan, and mozzarella cheeses, along with halved cherry heirloom tomatoes. Season with salt, pepper, and a drizzle of balsamic glaze, then sprinkle torn basil on top.
10
10. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. Crimp the edges with your fingers or a fork and make slits on top to release steam.
11
11. Brush each calzone with olive oil and place on the prepared baking sheets.
12
12. Bake in the preheated oven for about 15 minutes, or until the calzones are golden brown and crispy. Serve hot with the homemade tomato sauce for dipping.
Nutrition Information
22.5
Fat
67.5
Carbs
20
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Gourmet Three-Cheese Caprese Calzone?
It is an Italian-inspired folded pizza pocket filled with ricotta, parmesan, mozzarella, cherry heirloom tomatoes, and fresh basil, drizzled with balsamic glaze and served with homemade tomato sauce.
How many servings does this recipe provide?
This recipe is designed to make 4 individual calzones, providing 4 servings.
What are the nutritional facts per serving?
Each serving contains approximately 550 calories, 22.5 grams of fat, 67.5 grams of carbohydrates, and 20 grams of protein.
What temperature should the oven be set to?
Preheat your oven to 500°F (260°C) for the best results.
How do I make the balsamic glaze?
Combine balsamic vinegar and Worcestershire sauce in a small saucepan and simmer over medium heat for 3 to 5 minutes until thickened.
What temperature should the water be for the yeast?
The warm water should be between 105 and 110 degrees Fahrenheit to properly activate the yeast.
How long does the pizza dough need to rise?
The dough needs to rise in a warm area for approximately 1.5 to 2 hours, or until it has doubled in size.
What three cheeses are used in the filling?
The filling uses 1 cup of ricotta cheese, 1/2 cup of grated Parmesan cheese, and 8 ounces of shredded mozzarella cheese.
How do I prepare the cherry heirloom tomatoes?
The cherry heirloom tomatoes should be halved before layering them inside the calzone.
What ingredients are in the homemade tomato sauce?
The sauce consists of minced onion, olive oil, crushed tomatoes, grated garlic, sugar, red pepper flakes, salt, pepper, and fresh basil.
How long should I bake the calzones?
Bake the calzones in the preheated oven for about 15 minutes, or until they are golden brown and crispy.
Why do I need to make slits on top of the dough?
Making slits on top of the calzone allows steam to escape during the baking process, preventing the dough from bursting.
What type of flour is recommended for the dough?
Bread flour is used in this recipe (4 cups) to achieve a soft and slightly chewy crust.
How do I seal the edges of the calzone?
Fold the dough into a half-moon shape and press the edges firmly, then crimp them with your fingers or a fork to ensure a tight seal.
How much yeast is required?
You will need 1 envelope (1/4 ounce) of active dry yeast, which is equivalent to 2 1/4 teaspoons.
Can I use store-bought balsamic glaze?
While the recipe provides instructions for a homemade version using Worcestershire sauce, you can use a high-quality store-bought glaze if preferred.
How long should I knead the dough?
Knead for 1 to 3 minutes using a stand mixer with a dough hook, followed by 1 to 2 minutes of hand-kneading.
What is the purpose of the sugar in the dough?
The sugar helps to feed the yeast, facilitating the fermentation process and helping the dough rise.
How large should I roll the dough pieces?
Each of the four dough pieces should be rolled out into a circle approximately 8 inches in diameter.
What seasonings are used in the filling?
The filling is seasoned with kosher salt, freshly cracked black pepper, fresh torn basil, and a drizzle of balsamic glaze.
How do I prepare the garlic for the sauce?
The garlic should be grated before being added to the saucepan with the tomatoes and onions.
Should I grease the baking sheets?
Yes, grease two baking sheets with olive oil before placing the calzones on them to bake.
Is there sugar in the tomato sauce?
Yes, a pinch of sugar is added to the tomato sauce to balance the acidity of the tomatoes.
How do I know when the sauce is done?
The sauce should simmer for 10 to 15 minutes until it is flavorful and the onions are fully integrated.
What kind of basil should I use?
Fresh basil leaves are used both inside the calzone and stirred into the tomato sauce for the best flavor.
Can I make this recipe ahead of time?
You can prepare the dough and sauce ahead of time; however, the calzones are best assembled and baked fresh.
Why brush the top of the calzone with olive oil?
Brushing with olive oil helps the crust develop a golden-brown color and a crispy texture while baking.
What is the order of layering the filling?
Layer ricotta, Parmesan, and mozzarella first, then add the halved tomatoes, seasonings, balsamic glaze, and torn basil.
Is this dish spicy?
The sauce contains red pepper flakes, but you can adjust the amount to your preference to control the heat level.
How should I serve the calzones?
Serve the calzones hot, paired with the homemade tomato sauce on the side for dipping.