Smoked Salmon and Mozzarella Calzone Recipe

• 8 ounces Roma tomatoes (about 2 to 3 medium tomatoes), cored and medium dice
• 1 teaspoon kosher salt
• 1 large egg
• 1 large egg yolk
• 1 teaspoon water
• 1 recipe Basic Pizza Dough or 1 pound 6 ounces store-bought pizza dough, at room temperature
• All-purpose flour, for rolling out the dough
• 4 ounces thinly sliced smoked salmon
• 4 ounces fresh mozzarella cheese, thinly sliced

1. Heat the oven to 400°F and arrange a rack in the middle. Place a baking sheet on the rack while the oven is heating. Meanwhile, combine the tomatoes and salt in a colander or strainer set over a bowl and let sit for 20 minutes to drain.
2. Whisk together the egg, egg yolk, and water in a small bowl until combined; set aside.
3. Divide the pizza dough into 4 pieces. On a lightly floured surface, roll each piece into a paper-thin round about 12 inches in diameter.
4. Place a quarter of the salmon on the bottom left side of each dough round, about 1 inch from the edge. Top with a quarter of the drained tomatoes, followed by a quarter of the mozzarella. Brush a 1-inch-wide border of each dough round with the egg mixture, then fold each dough round in half and then fold in half again (it will resemble a quarter-circle shape).
5. Using a fork, crimp the edges of each calzone to seal in the filling, then trim any excess dough so the edges are even. Transfer the calzones onto a sheet of parchment paper. Brush the tops and edges of the calzones with the egg mixture.
6. Remove the hot baking sheet to a wire rack. Slide the calzones and parchment onto the baking sheet and bake until golden brown and puffed around the edges, about 20 minutes. Serve immediately.

Beverage pairing: Bubbles are always a good choice when salmon is involved—texturally a sparkling wine contrasts the creaminess, while the light, fruity flavors complement the tomatoes and fish. The 2002 J Vineyards brut from Northern California fills the bill.