Smoked Trout Calzone
Calzone is one of the most well-known stuffed pizzas in Italian cuisine, prepared with a variety of fillings. This smoked trout version offers a unique and special flavor profile, enhanced by the freshness of capers, leeks, and lemon zest. The melting cheese and crispy baked pizza dough provide a perfect contrast. If you enjoy fish dishes, this calzone is definitely worth trying! Tip: For an even richer flavor, you can drizzle a little lemon juice over the top of the calzone after baking.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
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 into two equal halves.
3
Slice the leek thinly and sauté in olive oil over medium heat in a pan until softened.
4
Add the finely chopped garlic and sauté for another minute, then let it cool.
5
In a bowl, combine the cream cheese with the chopped capers, grated lemon zest, salt, and pepper.
6
Cut the smoked trout into smaller pieces and mix with the sautéed leek mixture.
7
Grate the mozzarella and mix it with the dill cream cheese and trout mixture.
8
Place the filling on one half of the dough, then fold the other half over. Use a fork to press down the edges to seal the calzone tightly.
9
In a small bowl, whisk the egg, then brush it over the top of the calzone to help it turn golden brown during baking.
10
Place the calzone on a baking sheet lined with parchment paper and bake for 15-18 minutes, or until golden brown.
11
After baking, let it cool slightly, then drizzle with a little olive oil and serve warm.
