Creamy Leek Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, prepared with a variety of fillings. This creamy leek version is a softer, richer take, perfectly complementing the melted mozzarella and savory leeks. The nutmeg and garlic add depth of flavor to the filling, while the crispy-baked pizza dough provides a perfect contrast. If you're looking for something light yet satisfying, this calzone is an excellent choice! Tip: For an even more intense flavor, you can sauté the leeks with a splash of white wine before mixing them with the cream.
Ingredients for this recipe
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Preparation Steps
1
Preheat your oven to 400°F (200°C). If using store-bought pizza dough, let it rest at room temperature for 10 minutes to make it easier to roll out.
2
On a lightly floured surface, roll out the pizza dough to about 1/8 inch (3-4 mm) thickness. Shape it into a large circle, then cut it in half.
3
Slice the leeks into thin rings. In a skillet, sauté the leeks in olive oil over medium heat until softened.
4
Add the minced garlic and sauté for another minute until fragrant. Pour in the heavy cream. Stir to combine, season with salt, pepper, and nutmeg. Cook for 2-3 minutes, or until the sauce has slightly thickened.
5
Grate the mozzarella cheese and stir it into the creamy leek mixture.
6
Place the filling on one half of each dough circle, then fold the other half over the filling. Use a fork to crimp the edges to seal the calzone.
7
In a small bowl, whisk the egg and brush it over the top of the calzone to help it turn golden brown during baking.
8
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
9
After baking, let it cool slightly, drizzle with a little olive oil, and serve warm.
