Ingredients
Scale
- 4 slices of bacon, chopped
- 1 shallot, minced
- 2 garlic cloves, minced
- 2 ears of corn, husked and kernels cut from the cobs
- 2 cups cherry tomatoes, halved
- ½ cup chopped fresh basil
- 1 teaspoon red pepper flakes
- Salt and pepper, to taste
- 1 lb pizza dough (store bought or homemade)
- Flour, for rolling out the dough
- Cornmeal, for the dough (optional)
- 8 oz ricotta cheese
- 4 cups grated mozzarella cheese
- ⅓ cup grated parmesan cheese
- Egg wash
- Marinara sauce, for serving
Instructions
- Preheat the oven to 475°F and place a pizza stone in the oven while it heats up (if you don’t have a pizza stone, just skip this part).
- In a large skillet, cook the bacon until crispy. Remove the bacon from the pan and set aside to drain on a plate lined with paper towels.
- To the bacon drippings, add the shallot and garlic. Cook over medium heat for a few minutes and then add in the corn, red pepper flakes, and pinch of salt and pepper.
- Cook for a few minutes and then add in the halved cherry tomatoes and basil. Cook, stirring frequently, for a couple minutes. You want the tomatoes to just warm through, not to completely break down.
- Stir in the crisped bacon and remove the pan from the heat so the mixture can cool to room temperature.
- Meanwhile, place a piece of parchment paper on a pizza peel and sprinkle with cornmeal (if you don’t have a pizza stone/peel, line a baking sheet with parchment and sprinkle with cornmeal).
- Divide the pizza dough into four even pieces and roll out on a floured surface to form circles roughly 6 inches in diameter (alternatively, for larger calzones, divide your dough in half and make two 10-12 inch circles).
- Spoon a couple tablespoons of the ricotta on one half of each dough circle. Spoon a couple tablespoons of the corn-tomato filling on top of the ricotta.
- Finally, add about 2-3 tablespoons of the grated mozzarella cheese and a grating of parmesan cheese.
- Brush the edges of the dough circles with egg wash and carefully and gently fold the dough over on itself to form a crescent/half-moon shape. Pinch together the edges of the dough to seal in the fillings.
- Carefully transfer each formed calzone to the prepared pizza peel/baking sheet. Cut a slit in the top of each calzone with a sharp knife and brush each calzone all over with the remaining egg wash.
- Transfer the piece of parchment paper with the calzones from the pizza peel to the pizza stone (or simply place the baking sheet in the oven). Bake for 10-12 minutes or until the dough is golden and crisp and the filling is gooey.
- Allow to cool slightly before serving with warmed marinara sauce.