- 1 pound U.S. Farm-Raised Catfish Fillets
- 4 tablespoons olive oil, divided
- Italian seasoning
- Garlic salt
- 4 cloves garlic, minced
- 1 cup grape tomatoes, halved
- ½ teaspoon fresh thyme
- 2 tablespoons fresh Italian parsley leaves, chopped
- ¼ cup dry white wine (or chicken broth)
- 2 (13.8-ounce) refrigerated cans pizza crust dough
- 3 cups shredded Mozzarella cheese
- 1 large egg, beaten to blend for egg wash
- Extra-virgin olive oil
- PREHEAT oven to 450° F. Line 2 large baking sheets with parchment paper.
- LIGHTLY BRUSH fish with olive oil. Lightly dust with Italian seasoning and garlic salt. Heat 2 tablespoons oil in skillet to medium-high. Sauté fish 3 to 4 minutes per side. Remove and set aside. When cool, cut into bite-sized pieces.
- TO SAME SKILLET, add 2 tablespoons olive oil. Sauté garlic until fragrant, about 2 minutes. Add tomatoes, thyme, parsley and wine. Increase heat to medium and simmer until most of liquid evaporates, about 5 minutes. (Too much liquid
will make calzones soggy.)
- REMOVE pizza crust from container. Do not unroll. Cut each into 3 equal pieces. Roll out each piece of pizza dough into a 7-inch diameter floured round.
- SPRINKLE half of Mozzarella over lower half of each pizza dough portion, dividing equally and leaving 1-inch border. Spoon tomato mixture over cheese. Add fish and top with remaining half of Mozzarella.
- BRUSH edges of dough with egg wash. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together and crimp to seal. Brush lightly with egg wash for a nice cooked appearance.
- TRANSFER calzones to baking sheets. Bake until calzones puff and turn golden brown, 10 to 12 minutes. Brush extra-virgin olive oil over calzones and serve.