Three Cheese Caprese Calzone: An Italian Comfort Food Classic

The scent of warm dough and melted cheese instantly transports me back to my Nonna Emilia’s kitchen. She had a way of making everything with love, especially her calzones. While hers were always filled with a hearty mix of salami and provolone, this Three Cheese Caprese Calzone brings a taste of summer to the classic Italian hand-held pie, bursting with fresh tomatoes, fragrant basil, and a trio of cheeses that melt into a gooey, satisfying filling. Each bite is a reminder of those warm summer days spent in her garden, picking tomatoes with the sun on my face, and the joy of sharing a simple, delicious meal with family.

Recipe Overview

• Prep Time: 45 minutes
• Cook Time: 15 minutes
• Total Time: 2 hours 55 minutes (includes dough rising time)
• Servings: 4
• Yield: 4 calzones
• Dietary Type: Vegetarian

Ingredients

For the Balsamic Glaze:

• 1/2 cup balsamic vinegar
• 3 teaspoons Worcestershire sauce

For the Dough:

• Olive oil, for brushing
• Simple Pizza Dough (recipe follows)

For the Toppings:

• 1 cup ricotta cheese
• 1/2 cup grated Parmesan cheese
• 8 ounces shredded mozzarella cheese
• 1 pint cherry heirloom tomatoes, halved
• Kosher salt and freshly cracked black pepper
• 1/4 cup fresh basil leaves, torn
• Tomato Sauce, for serving (recipe follows)

For the Simple Pizza Dough:

• 1 3/4 cups warm water (105 to 110 degrees F)
• 1 (1/4 ounce) envelope active dry yeast (2 1/4 teaspoons)
• 2 teaspoons sugar
• 3 tablespoons olive oil
• 4 cups bread flour, plus more for dusting
• 2 teaspoons salt
• Nonstick cooking spray

For the Tomato Sauce:

• 2 tablespoons olive oil
• 1/2 onion, minced
• 1 (28 ounce) can crushed tomatoes
• 2 garlic cloves, grated
• 1 pinch sugar
• Red pepper flakes, as needed
• Kosher salt and freshly cracked black pepper
• Fresh basil leaves, torn

Equipment Needed

• Small saucepan
• 2 baking sheets
• Rolling pin
• Stand mixer (optional)
• Dough hook attachment (optional)
• Liquid measuring cup
• Medium saucepan

Instructions

1. Make the Balsamic Glaze: In a small saucepan, combine the balsamic vinegar and Worcestershire sauce. Simmer over medium heat until thickened and coats the back of a spoon, about 3 to 5 minutes. Set aside.

2. Prepare the Pizza Dough: In a liquid measuring cup, combine the warm water, yeast, and sugar. Allow the yeast to dissolve and bloom, about 5 minutes. Once bloomed, add the olive oil.

3. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour and salt. Stream in the water/yeast mixture and, as the dough begins to come together, switch to a dough hook attachment. Allow the dough to knead, adding a bit more flour if needed, so that the dough releases from the sides of the bowl, 1 to 3 minutes. You should be able to touch the dough and not have the dough stick to your fingers.

4. Once the dough has kneaded and has pulled away from the sides of the bowl, remove the dough from the bowl to a floured work surface and, with floured hands, continue to knead it by hand for 1 to 2 minutes. Then form the dough into a round ball and place it into a large bowl sprayed with nonstick cooking spray. Cover the bowl with plastic wrap or a clean dish towel and let the dough rise in a warm area of your kitchen until it doubles in size, 1 1/2 to 2 hours. After the dough has risen it is ready to be cooked however you’d like!

5. Prepare the Tomato Sauce: Heat a medium saucepan to medium-high. Add the olive oil. Sauté the onions until translucent, about 5 minutes. Add the tomatoes, garlic, sugar, and red pepper flakes, and season with salt and pepper. Continue cooking for 10 to 15 minutes on medium-low. Season with salt and pepper, and fold in the basil.

6. Preheat the oven to 500 degrees F. Grease 2 baking sheets with olive oil.

7. Divide and Roll the Dough: Divide the pizza dough into 4 equal portions. On a floured work surface, using a rolling pin, roll each piece of dough into a circle. Place the circles onto the prepared baking sheets.

8. Assemble the Calzones: Place 1/4 of the ricotta, Parmesan, mozzarella, and tomatoes on the bottom half of each of the rounds. Season the filling with salt and pepper, tear some basil leaves over the cheese and tomatoes, and drizzle with a spoonful of the balsamic glaze.

9. Fold and Seal: Fold the dough rounds in half to resemble a half-moon shape, covering the filling with the dough. Starting at one end of the half-moon, begin to fold the dough over on itself, pressing down as you go. Continue to fold the dough until you reach the end, and then tuck the final end under and pinch it shut.

10. Prepare for Baking: Brush the calzones with some more olive oil, and with the tip of a knife, make 2 slits in each calzone so the steam can escape.

11. Bake: Bake the calzones until the crust is golden and crisp, about 15 minutes.

Expert Tips & Tricks

• Dough Consistency: This dough is a wet dough, so keep bench flour at the ready, and make sure to flour your hands when working with it. Trust your gut as a chef – if the dough is too wet, add more flour; if it is too stiff, add a little water.
• Yeast Activation: Sugar is used to feed the yeast, which will help the dough to grow.
• Flour Choice: Bread flour will give you a chewier texture because the flour has more gluten. You don’t need to use a thermometer to get the water temperature for the yeast; it should just feel warm to the touch.
• Slit Placement: Cutting slits in the top of the calzone will prevent it from leaking and let the steam escape, ensuring a crisp crust.
• Filling Customization: Feel free to experiment with different fillings based on your preferences or what’s in season.

Serving & Storage Suggestions

Serve the Three Cheese Caprese Calzone hot, straight from the oven, with a side of the homemade tomato sauce for dipping. A sprinkle of fresh basil on top adds a vibrant touch.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10-15 minutes, or until heated through and the crust is crisp again. You can also reheat them in a microwave, but the crust will become softer. Freezing is not recommended as it can affect the texture of the dough and fillings.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1068.8 kcal	N/A
Calories from Fat	389 g	36%
Total Fat	43.3 g	66%
Saturated Fat	17.4 g	86%
Cholesterol	87.2 mg	29%
Sodium	2084.9 mg	86%
Total Carbohydrate	127.9 g	42%
Dietary Fiber	9 g	36%
Sugars	11.5 g	N/A
Protein	42.5 g	84%

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use a gluten-free pizza dough recipe or store-bought gluten-free dough for a gluten-free version.
• Vegan: Substitute the ricotta, Parmesan, and mozzarella with vegan alternatives. You can find delicious vegan cheeses made from cashews, almonds, or other plant-based ingredients.
• Spicy Kick: Add a pinch of red pepper flakes to the filling for a spicy kick.
• Seasonal Twist: In the fall, try using roasted butternut squash or pumpkin in the filling, along with some sage and Parmesan cheese.
• Pesto Power: Spread a thin layer of pesto on the dough before adding the cheeses for a burst of herbaceous flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Absolutely! The pizza dough can be made a day ahead of time. After it rises, punch it down, wrap it tightly in plastic wrap, and store it in the refrigerator. Let it come to room temperature for about 30 minutes before rolling it out.

Q: Can I use pre-shredded mozzarella cheese?
A: While pre-shredded mozzarella is convenient, freshly shredded mozzarella will melt more smoothly and evenly.

Q: What if my calzones start to brown too quickly?
A: If the calzones are browning too quickly, lower the oven temperature to 450°F (230°C) and continue baking until the crust is golden brown and crisp.

Q: Can I add other vegetables to the filling?
A: Definitely! Feel free to add other vegetables like spinach, mushrooms, or bell peppers to the filling. Just make sure to sauté them before adding them to the calzones to remove excess moisture.

Q: How do I prevent the calzones from sticking to the baking sheet?
A: Make sure to grease the baking sheets thoroughly with olive oil. You can also line them with parchment paper for extra insurance.

Final Thoughts

Now it’s your turn to bring the taste of Nonna’s kitchen to your own! This Three Cheese Caprese Calzone is a delightful and satisfying meal that’s perfect for sharing with family and friends. Don’t be afraid to get creative with the fillings and make it your own. I’d love to hear about your culinary adventures and any variations you try – be sure to share your feedback. Serve these calzones with a crisp green salad and a glass of chilled white wine for the perfect Italian-inspired meal. Buon appetito!