Black Squid Ink Surf
Turf Calzone
Experience the ultimate culinary crossover with this dramatic black squid ink calzone, bursting with a gooey mozzarella stretch, tender shrimp, chicken, and beef inside a perfectly baked crust.
The addition of squid ink to pizza dough is a masterstroke that brings both a striking visual appeal and a subtle oceanic depth to the crust. Paired with a hearty surf and turf filling of beef, chicken, and shrimp, this freshly made calzone perfectly balances savory meats with perfectly melted mozzarella. It is an unforgettable dish that turns a classic pizzeria staple into a gourmet centerpiece.
Ingredients
- 1 batch squid ink pizza dough
- 14 cup semolina flour or cornmeal (for dusting)
- 150 g cooked beef, diced
- 150 g cooked chicken breast, diced
- 150 g cooked shrimp, peeled and deveined
- 200 g shredded mozzarella cheese
- optional marinara sauce (for dipping)
Instructions
- 1Prepare the squid ink dough
Begin by lightly dusting the prepared squid ink dough balls with a fine layer of cornmeal or semolina flour. This prevents sticking and gives the crust a slight crunch once baked.
Tip: Dusting the dough balls evenly ensures they are easy to handle and stretch without tearing. - 2Stretch the dough
Place a dough ball onto a clean, stainless steel surface generously dusted with flour or cornmeal. Gently press and stretch the dough outward from the center, working it into an even, flat, circular crust.
Tip: Use the pads of your fingers to gently push the air towards the crust edge rather than flattening it completely. - 3Transfer to a baking pan
Carefully lift the stretched black crust and transfer it onto a round, perforated metal pizza pan. Adjust the edges so the dough sits evenly across the pan, creating a smooth base for your ingredients.
Tip: Using a perforated pan allows heat to hit the bottom directly, ensuring a crispy crust. - 4Fold and seal the calzone
Layer your pre-cooked beef, chicken, shrimp, and a generous handful of mozzarella cheese onto one half of the dough. Carefully fold the empty half over the visible filling to form a half-moon shape, then firmly pinch and crimp the edges together to tightly seal the calzone.
Tip: Ensure the seal is completely tight and crimped well so none of the flavorful juices or cheese leak out during the baking process. - 5Bake the calzone
Place the pan with the sealed black calzone onto the moving metal grate of a commercial conveyor oven. Allow it to bake fully until the dough puffs up and the internal ingredients are perfectly cooked and bubbling.
Tip: If using a home oven, bake at a very high temperature on a preheated pizza stone for similar results. - 6Slice and serve
Remove the freshly baked calzone from the oven and transfer it to a cutting board. Use a large, curved rocking pizza knife to slice the hot calzone into manageable, triangular pieces, revealing the savory surf and turf filling inside.
Tip: Let the calzone rest for a minute or two before slicing so the hot fillings can set slightly.
