Shrimp Calzone with Olives and Tomatoes

Shrimp, Olive and Tomato Calzone
07 April 2011
Russ Faulk, Kalamazoo Outdoor Gourmet, Grillmaster

Sweet and tender shrimp are wrapped in pizza dough along with brightly-flavored tomatoes, a white wine and olive oil reduction, briny olives and smooth scamorza cheese.




    • 1 batch White Wine Pizza Dough, about 28 ounces
    • 1 pint grape tomatoes, halved
    • 8 Spanish queen olives, pitted and sliced
    • 2 cloves garlic, thinly sliced
    • 1/4 cup extra virgin olive oil
    • 1/2 cup Chardonnay
    • 1/2 teaspoon kosher salt
    • 16 fresh shrimp, 20-count size, peeled and deveined
    • 6 ounces shredded scamorza cheese


Prepare the pizza oven or grill for baking pizza.

Combine the tomatoes, olives, garlic, oil, wine and salt in a large skillet. Bring to a simmer over medium heat. Continue simmering for 15 minutes, stirring frequently, until the liquid has thickened. Add the shrimp to the pan and cook to 3/4 doneness, about 3 minutes per side. Remove from heat.

Divide the pizza dough into fourths. Using as little flour as possible, roll one piece at a time into a 10-inch circle. Sprinkle flour onto the top of the circle and then flip the dough over so that the sticky side is up. Onto one half of the circle, place 1/4 of the shrimp mixture and top with1/4 of the cheese. Fold the dough over the filling and crimp well around the edges to seal. Repeat with the remainder of the ingredients to make 4 calzones.

Transfer to the oven using a pizza peel dusted with corn meal. I prefer to transfer the calzone one at a time.

Cook directly on the stone deck until the dough is golden brown. If you are working at 500°F, this will take about 10 minutes. If you are working at 750°F, this will take about 4 minutes.

Remove the calzones from the oven, let rest for 2 minutes, and serve.

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