10-15 minutes
90 Minutes
Chef Carlos Gómez is a Spanish lawyer and an amateur chef who loves to put a spin on classic Spanish and Catalan dishes.
If you’re looking to elevate your oven game with a unique Mediterranean twist, the Escalivada Calzone Recipe with Scamorza Cheese is a must-try. This calzone combines the smoky, rustic flavors of escalivada—a beloved Catalan dish of roasted eggplant, red peppers, onions, tomatoes, and garlic—with the indulgent, creamy allure of Scamorza cheese.
Escalivada, a staple of Spanish cuisine, is known for its earthy, charred flavors that bring the best out of simple, fresh vegetables. Traditionally, these vegetables are slow-roasted until tender and slightly caramelized, creating a deeply satisfying base that pairs perfectly with the mild, smoky notes of Scamorza cheese, a semi-soft Italian cheese similar to mozzarella but with an added depth from its smoking process.
Encased in a crisp, golden calzone dough, this dish delivers an irresistible combination of textures: the gooey, melted cheese, the tender, smoky vegetables, and the chewy, slightly crunchy crust. It’s a beautiful marriage of Spanish and Italian culinary traditions, offering a fresh take on both the classic calzone and the vibrant flavors of Mediterranean roasted vegetables.
Perfect for a cozy dinner, a unique lunch, or even as a standout dish at a gathering, the Escalivada Calzone with Scamorza Cheese not only brings comfort and nostalgia but also showcases the versatility and creativity of combining traditional European flavors. Whether you’re already a fan of escalivada or trying it for the first time, this recipe is sure to impress with its rich, hearty, and comforting taste.
Let's dive into this Escalivada Calzone together!
Escalivada Calzone by Carlos Gómez Ingredients
For the dough:
- 375g strong flour
- 250g cold water
- 1g dry yeast or
- 3g fresh yeast
- 10g salt
- 20g extra virgin olive oil (optional, but it will help the dough become crispier and more golden)
For the Calzone:
- 1 eggplant
- 1 red pepper
- 1 onion
- 1 head of garlic
- 1 or 2 tomatoes
- Extra virgin olive oil
- Salt
- Scamorza cheese to fill the calzone
Escalivada Calzone Directions
Step 1
Start the Escalivada Calzone by making your dough and preheating your Revolve Oven to 170-180˚C.
Step 2
Slice your vegetables, put them into a pan, and drizzle in salt and olive oil.
Step 3
Except for the tomato, which should be added halfway through cooking, roast the vegetables for 60-90 minutes at around 170-180°C.
Step 4
Remove the skins, mix the vegetables, and season to taste.
Step 5
Roll out the dough with a bit of semolina.
Step 6
Fill with the escalivada and scamorza cheese, then seal the calzone.
Step 7
Bake until golden brown on the outside and there you have it!