Pancetta and Tomato Calzone with Black Pepper and Garlic Crust
10 oz. pancetta, diced
1 onion, diced
1/2 of yellow bell pepper, julienned
3 cups sliced cremini mushrooms
1 small head roasted garlic, pulp squeezed out and reserved
2 tomatoes, seeded and diced
1/4 cup diced sun-dried tomatoes packed in olive oil
1/3 cup grated mozzarella
1/3 cup grated Parmesan
2 tablespoons fresh chopped basil
salt and pepper; to taste
1 cup water
3 cups flour
1 tsp. salt
2 tablespoons olive oil
1 tablespoon sugar
3 cloves garlic ,minced
1 tablespoon fresh chopped basil
1 tsp. black pepper
2 tsp. instant yeast
Cook the pancetta until crisp. Add the onion and bell peppers; cook until softened. Add the mushrooms and cook until moisture is evaporated off. Add the tomatoes, roasted garlic pulp and sun-dried tomatoes; cook until very hot. Set aside to cool. Once cool , stir in cheese and basil. Salt and pepper; to taste.
This dough can be made in a bread machine and by hand. If using bread machine put together according to machines directions.
Add the water and yeast to a bowl of a stand mixer fitted with a dough hook. Mix and allow to become foamy. Add the remaining ingredients and knead until smooth. Place in a greased bowl and allow to rise once.
Divide finished dough into 4 pieces. Roll out to about 8 inch circle. Fill with 1/4 of the filling and seal well. Place on a parchment lined baking sheet and bake for 30 minutes until golden. Brush a light coat of olive oil onto of finished calzone.