UBS Virtual Cooking Class: Calzones

*Please note: This is an internal event for UBS employees only. This event is virtual. Please register using your UBS email address as this is an internal company event.*

Calzones

Masterclass

Makes 4 calzones

Dough

3/4 teaspoon active dry yeast

1 teaspoon extra-virgin olive oil

1 cup bread flour

1 cup all-purpose flour

1 teaspoon kosher salt

1 egg, beaten

2 tablespoons Parmesan cheese, shredded

Italian seasoning

Filling

½ cup ricotta cheese

½ cup pepperoni, sliced

½ cup green bell pepper, diced

½ cup yellow onion, diced

1 cup mozzarella cheese, shredded

1 cup pizza sauce, for serving

Dough

1. In a small mixing bowl or measuring cup, stir the active dry yeast and olive oil into 1 cup of warm water.

2. Add the yeast water and flour to a medium mixing bowl and knead them together until dough forms, using your hands or a stand mixer fitted with a dough hook attachment. Set the dough aside to rest for 15 minutes.

3. Knead the rested dough for 2 minutes, and divide the dough into 4 portions. Shape each portion of dough into a ball. Place the dough balls on a floured surface, cover with a damp kitchen towel, and let it rise for 3–4 hours at room temperature.

Assembly

4. Preheat the oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper, or lightly flour a pizza stone.

5. On a floured work surface, roll each portion of dough into an 8–9 inch circle. On half of each circle of dough, add ¼ of the ricotta cheese, pizza sauce, pepperoni, bell pepper, and onion, distributing the fillings evenly between the portions of dough. Sprinkle the mozzarella cheese over the fillings.

6. Fold over the empty half of the dough, covering the fillings and creating a semicircle. Using your hands, pinch together the edges to crimp and seal. Repeat with each calzone.

7. Transfer the calzones onto the prepared baking sheet or pizza stone. Using a knife, cut 3 steam vents into the top of the pizza dough. Brush the top of each calzone with the egg wash, and sprinkle the dough with the Parmesan cheese and Italian seasoning.

8. Bake until the dough is golden brown and fully cooked, about 13–15 minutes. Serve with a side of warm marinara sauce for dipping.

7 Ideas for Calzone Fillings

There is no shortage of filling options for this versatile baked dish. These are just some of the ingredients that can be included in a tasty homemade calzone.

1. Mix up the meats. While traditional pizza toppings like pepperoni and Italian sausage make delicious fillings for any calzone, you can experiment with adding other meats like prosciutto, grilled chicken, bacon, and meatballs.

2. Load up on vegetables. Vegetables like peppers, onions, mushrooms, and black olives are a great way to add flavor to a calzone. Other toothsome produce options include caramelized onion, potato, and arugula.

3. Play around with cheeses. There is no shortage of delightful cheeses that can be featured in a calzone, from the standard mozzarella, ricotta, Parmigiano Reggiano, and Pecorino Romano, to less conventional options like Gruyère, feta, or creamy goat cheese.

4. Switch up the sauce. For a twist on the traditional calzone, try filling your dough with different Italian sauces like pesto, garlic sauce, or alfredo sauce.

5. Add a hint of sweetness. Subtly sweet additions like fig jam, pineapple, and pear will bring a satisfying contrast of sweetness to any calzone.

6. Incorporate seafood. Naples is known for its seafood, so it’s no surprise that ingredients like prawns, clams, and anchovies work well in this traditional Italian dish.

Event Venue & Nearby Stays

UBS Cooking School, 1000 Harbor Boulevard, Weehawken, United States