This is a farmer’s market dream of a pizza-pocket, bursting with eggplant, peppers, creamy cheeses, and the summery flavor of fresh basil. Use store-bought dough to make it a snap–or buy the dough from your local pizzeria.

A country-style Mediterranean meal that is sure to please.

INGREDIENTS

Enough dough for one extra-large pizza

1 pound eggplant, preferable Asian, cut thinly on the diagonal
3 tablespoons extra-virgin olive oil
2 red bell peppers, cut into narrow strips
2 tablespoons balsamic vinegar
1/4 cup pine nuts
20 large basil leaves, coarsely chopped
1 1/2 cups shredded Fontina cheese
1 1/2 cups shredded mozzarella cheese
3/4 cup crumbled goat cheese
Salt and freshly-ground black pepper, to taste

1. Preheat over to 400F.

2. Brush both sides of eggplant slices with 2 tablespoons of olive oil. Place eggplant on baking sheet and bake, turning once, 15 to 20 minutes, until tender and golden. Set aside.

3. Place oven rack on bottom part of oven and raise temperature to 500F.

4. Heat the remaining 1 tablespoon of oil in a skillet over medium-high heat. Add peppers and cook about 10 minutes, until soft, stirring occasionally. Add vinegar and cook 1 to 2 minutes until it evaporates.

5. In a mixing bowl, combine peppers, eggplant, pine nuts, chopped basil, 3 cheeses, and salt and pepper to taste.

6. Divide pizza dough in half, covering one half with plastic wrap. On a lightly floured work surface, roll out the other half into a 12-inch round, about 1/4 inch thick. Transfer to a baking sheet or pizza pan. Spread half of filling mixture over half of the round, leaving a 1-inch border. Moisten border with water and fold the uncovered dough over the filling, sealing the edges well.

7. Bake until crisp and golden, 10 to 12 minutes. Repeat process with second half of dough and remaining ingredients. Cut into wedges.

Makes 2 calzones to serve 6.