Calzone With Eggplant And Basil Puck

Directions

1. 1. Before you are ready to bake the calzones, preheat the oven with a pizza stone inside to 500F for 30 min. Cut the eggplants into 1/4-inch slices.
2. 2. Brush them on both sides with extra virgin olive oil and season with freshly grnd pepper. Grill them over a moderate fire till they are tender, only a minute or possibly two on each side. Chop the basil. Roll or possibly stretch half the dough into a 12-inch circle and place it on a lightly floured wooden peel or possibly a heavily floured rimless baking sheet.
3. 3. Brush the dough lightly with extra virgin olive oil to within 1 inch of the edge and sprinkle it with dry chili flakes, according to your palate and tolerance.
4. Working as quickly as possible, for each calzone spread half the mozzarella and fontina on one half of the dough, leaving a 1-inch border.
5. 4. Arrange half the eggplant slices over the cheese, then sprinkle it with half the minced basil. Distribute half the goat cheese on top. Moisten the edges of the dough with water and fold the untopped dough over the filling, trapping as much air inside as possible.
6. 5. Press the edges together to seal the envelope and crimp them with the back of a fork. Slide the calzones onto the warm stone and bake 12 to 15 min, or possibly till they are golden. Remove from the oven and transfer to a hot platter.
7. 6. Brush the calzones with extra virgin olive oil, sprinkle with the Parmesan and decorate each with a sprig of thyme or possibly basil. Serve immediately.