THREE CHEESE AND ARTICHOKE CALZONES

Three Cheese and Artichoke Calzones image

Provided by Giada De Laurentiis

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 16

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Yellow cornmeal
4 ounces frozen artichoke hearts, thawed
1/2 cup finely shredded Pecorino Romano
1/2 cup whole milk ricotta
1/3 cup shredded fontina
1/4 cup sun-dried tomatoes, thinly sliced
2 teaspoons lemon juice
1/4 teaspoon salt, plus more for sprinkling
1/4 teaspoon freshly ground black pepper, plus more for sprinkling
Zest of 1 lemon
All-purpose flour
One 1-pound ball purchased pizza dough
All-purpose flour, for dusting
1 large egg white, beaten
Extra-virgin olive oil, for drizzling
Serving suggestion: warmed tomato-basil sauce

Steps:

Position a rack in the center of the oven and preheat to 400 degrees F. Lightly sprinkle a heavy nonstick baking sheet with cornmeal. Set aside.
In the bowl of the food processor, add the artichoke hearts, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, pepper and lemon zest. Pulse until combined and chunky.
Using a knife, cut the pizza dough into quarters. On a lightly floured surface, roll out the dough into four 6-inch circles, each about 1/4-inch thick. Using a pastry brush, brush the dough with the egg white. Place a quarter of the filling on one side of each circle of dough. Fold the dough over the filling, forming a half circle. Pinch the edges of dough firmly together and crimp to seal. Place the prepared individual calzone on the prepared baking sheet.
Drizzle the calzones with extra-virgin olive oil. Sprinkle lightly with salt and pepper. Using a sharp knife, cut a slit on the top of each calzone. Bake until golden brown and the filling is bubbling, 30 to 35 minutes. Serve alongside warmed tomato-basil sauce.