Visiting Alice Waters’ Chez Panisse Cafe in Berkeley was one of our life’s culinary highlights. Since then, we’ve made countless recipes inspired by or directly from her amazing cookbooks. Now — with springtime bursting out around us — is the perfect time to make this herb-filled thin-crust calzone. (If you have herb beds, you may already have most of these herbs already!)
Preheat your oven and a pizza stone at 500 degrees for at least 30 minutes.
In a bowl, crumble together 4 oz fresh goat cheese and 7 oz grated mozzarella. Add 1 T chopped parsley, 1 T thinly sliced chives, 1 T chopped chervil, 1 tsp chopped thyme, 1 tsp chopped marjoram, 2 small cloves finally chopped garlic and some black pepper.
Stretch two 3-oz balls of pizza dough into two 14-inch circles, rolling them out as thin as possible with a rolling pin.
Put one circle on a well-floured pizza peel. Brush the dough with olive oil and sprinkle the cheese mixture on top. Leave a 1″ border of dough. If you like meat, tear 2 slices of prosciutto into ribbons and lay them over the cheese. Put the second round of dough on top, crimping the edges with your fingers to form a seal. Use a little knife to make a little slice in top of the crostata to let steam escape.
Slide the crostata onto the preheated pizza stone and bake for 15 minutes, until it is quite crisp and brown. Brush the top with olive oil and serve.
- 4 oz fresh goat cheese
- 7 oz grated mozzarella
- 1 T chopped parsley
- 1 T thinly sliced chives
- 1 T chopped chervil
- 1 tsp chopped thyme
- 1 tsp chopped marjoram
- 2 small cloves finely chopped garlic
- black pepper
- two 3-oz balls proofed pizza dough
- olive oil
- 2 slices prosicutto (optional)