- 3 tablespoons cornmeal
- 1 large red bell pepper
- 1 teaspoon extra virgin olive oil
- 1 clove garlic, minced
- 12 ounces boneless skinless chicken breast halves
- Salt and pepper to taste
- 1 cup fat-free ricotta cheese
- 4 ounces shredded low-fat mozzarella cheese
- 1/4 cup chopped fresh basil leaves
- 1/2 teaspoon garlic powder
- 1 pound fresh pizza dough, divided
- Set oven to broil. Sprinkle a medium baking sheet with cornmeal to prevent dough from sticking.
- Poke top of pepper four times with knife. Place on top oven rack. Broil 3 to 4 minutes per side until skin is almost all black. Enclose in a paper bag. Preheat oven to 400 degrees.
- Rub oil and garlic on chicken. Sprinkle with salt and pepper. Pan sear till brown outside and cooked through.
- Remove pepper from bag after 5 minutes. Core and skin it. Cut into strips.
- Cut chicken into strips.
- In a small bowl, mix ricotta, mozzarella, basil, and garlic powder.
- Press dough balls into circles. Distribute cheese mix, chicken, and peppers over half of each circle, leaving 1/2 inch around edges bare. Rub water over edges. Fold and stretch empty halves over filling. Press and seal edges together. Transfer calzones to pan, keeping them at least 1 inch apart.
- Poke each top four times with fork. Bake 20 minutes or until golden.