Broccoli Rabe, Olive and Parmesan Calzone

• 2 tablespoons extra virgin olive oil, more as needed
• 3 garlic cloves, finely chopped
• 1 bunch broccoli rabe, tough stems removed
• Kosher salt, as needed
• Black pepper, as needed
• All-purpose flour, as needed
• 1 8-ounce ball pizza dough, homemade or purchased
• 1 cup fresh ricotta
• 1/4 cup finely grated Parmesan cheese
• 3 ounces fresh mozzarella, sliced
• 2 tablespoons pitted good black olives, thinly sliced
• Pinch red pepper flakes

1. Heat the oven to 500 degrees.
2. Lightly oil a baking sheet.
3. Heat a large skillet over medium heat.
4. Add 2 tablespoons oil and 2/3 of the garlic.
5. Cook until fragrant but not brown, about 20 seconds.
6. Add the broccoli rabe and 3 tablespoons water.
7. Cook over medium-high heat for 3 minutes.
8. Reduce heat, cover, and cook until stems are tender, 2 to 3 minutes more.
9. Season with salt and pepper.
10. Lightly flour a work surface, and stretch or roll the dough into a 12-inch round.
11. Spoon ricotta on half the dough, leaving a half-inch border.
12. Top with Parmesan, remaining garlic and mozzarella.
13. Mound broccoli rabe over the cheese, and sprinkle with olives and pepper flakes.
14. Brush the edges of the dough with water, and fold dough in half, over filling; pinch the edges of the dough together to seal.
15. Transfer calzone to baking sheet.
16. Brush the top with olive oil.
17. Bake until crust is golden and firm, 15 to 20 minutes.
18. Let cool 5 minutes before serving.

extra virgin olive oil, garlic, broccoli rabe, kosher salt, black pepper, flour, pizza dough, fresh ricotta, parmesan cheese, fresh mozzarella, black olives, red pepper

Taken from cooking.nytimes.com/recipes/12393 (may not work)