Calzone with artichokes and three cheeses

Ingredients:

• 450 g of store-bought pizza dough
• 110 g frozen artichoke hearts, thawed
• 0.5 cup finely grated Pecorino Romano
• 0.5 cup whole milk ricotta
• 1/3 cup grated fontina
• 1/4 cup sun-dried tomatoes, thinly sliced
• 2 teaspoons lemon juice
• 1/4 tsp salt + more to taste
• 1/4 tsp freshly ground black pepper + more to taste
• Zest of 1 lemon
• 1 egg white, beaten
• Yellow corn grits
• Premium flour for working with dough
• Extra-virgin olive oil, to drizzle
• Warm tomato sauce with basil, for serving

Preparation:

1. Position a rack in the middle of the oven and preheat the oven to 200°C (400°F). Lightly dust a heavy nonstick baking sheet with cornmeal. Set aside.
2. Place the artichokes, Pecorino Romano, ricotta, fontina, sun-dried tomatoes, lemon juice, salt, black pepper, and lemon zest in the bowl of a food processor. Process until finely chopped.
3. Cut the pizza dough into four pieces. On a lightly floured surface, roll the dough into four circles, each 15 cm in diameter and 0.5 cm thick. Using a pastry brush, brush the dough with beaten egg white. Spread a quarter of the filling on one side of each circle.
4. Fold the dough over the filling to form a semicircle. Press the edges of the dough tightly to seal the filling inside. Place the calzone on the prepared baking sheet.
5. Drizzle the calzones with extra-virgin olive oil. Season lightly with salt and black pepper. Using a sharp knife, make several slits in the surface of each calzone to allow steam to escape. Bake until golden brown and the filling is bubbling, 30-35 minutes.
6. Serve with warm tomato sauce.