Pisano’s Pizzeria Eggplant Calzone

Alright, Pisano’s - Pisano’s! I’m not even hungry, and they hand me this calzone. Eggplant. Pepperoni. Cheese. Puttanesca sauce. First of all, puttanesca? What is that? Olives, capers, anchovies? Who approved this?! Was there a meeting? Because I don’t remember a meeting! Oh my GOD. The eggplant’s tender - too tender. Like it’s been coddled. The pepperoni’s not aggressive, but spicy, but trying to take over the whole thing like a hostile takeover. Cheeses, all the cheeses - everywhere! And then the sauce - salty! briny! loud! - this sauce is YELLING at me! YELL-ING at me! It’s saying, ‘You think you’re in charge? YOU’RE NOT IN CHARGE!’ I’m sweating. I’m angry. I’m happy. I don’t know what’s happening! Is it balanced? NO. Is it restrained? ABSOLUTELY NOT. But does it work? Yeah. Yeah, it works. I hate it. I love it. I want one every day…but only on days we’re winning.

Ingredients

1 lb pizza dough
1/2 lb thinly sliced pepperoni
1/2 lb sliced provolone cheese
18 Slices of Paid in Bills Breaded Eggplant rounds
1 cup A Series Puttanesca Sauce Events sauce
1/2 cup parmesan cheese
8 oz ricotta cheese
4 oz mascarpone cheese
4 oz grated mozzarella cheese
1/4 romano cheese
1 tbs oregano
2 eggs
1 tsp sesame seeds

Directions

Pre-heat oven to 375 degrees F.
Roll out your pizza dough to an 18” round.
In a small bowl combine the ricotta cheese, mascarpone cheese, romano cheese, mozzarella cheese, oregano, and egg yolks from eggs reserving the egg whites.
On half of your pizza dough build your calzone with single layers of provolone cheese, pepperoni, eggplant rounds, half the parmesan cheese, half the puttanesca sauce, half of the ricotta cheese mixture, provolone cheese, pepperoni, eggplant round, pepperoni, provolone cheese, remaining ricotta cheese mixture, remaining eggplant rounds, remaining parmesan cheese, remaining puttanesca sauce, remaining pepperoni, and remaining provolone cheese.
Using reserved egg whites, wet the edges of the pizza dough and fold dough over filling, sealing the pizza dough together to form a semi-circle.
Brush the top of the calzone with the egg whites and sprinkle with sesame seeds.
Bake calzone for 35 minutes in pre-heated oven.
Allow calzone to rest for 10-15 minutes before cutting.
Serve.