By Chef Pierre Wolfe
1 pound pizza dough
Extra virgin olive oil
3 six-ounce chicken breasts grilled, cooled and sliced into strips
1 medium red pepper
6 ounces Gouda cheese, grated
Preheat the oven to 350 degrees.
Cut the pizza dough into four pieces and roll into balls. Flour a clean table surface. With a rolling pin, roll out dough into disks, about eight inches in diameter. Evenly spread extra virgin olive oil over the surface of the dough. Take the basil, chicken, red peppers and Gouda and separate it amongst the four disks of pizza dough. Make sure to concentrate it in the middle of the dough.
Fold the dough over the mixture and seal the calzone closed by pressing the edge of a fork over the entire length of the seam. Also, poke the dough with the fork to create steam holes. Before putting the calzone into the oven, take a marinade brush and spread some egg wash over the dough. This will make the dough turn a nice golden brown and will indicate when it is done.
Place the calzones on a floured sheet tray and bake for 25 minutes, or until the dough is golden brown.
