Swiss chard is a good source of vitamin A and C and iron. For this calzone you can use either green chard or the slightly stronger flavored red.
1 Tbsp olive oil
2 cups sliced red onion
2 large garlic cloves, minced
3 plum tomatoes, chopped
1 bunch Swiss chard, leaves chopped, stems diced
3/4 cup ricotta cheese
1/2 tsp salt
Fresh-ground black pepper to taste
1 batch (4 balls) pizza Dough
2 tsp cornmeal
Heat olive oil in large skillet over medium heat. Add the red onions, and cook them, stirring occasionally, for 5 minutes. Add the garlic and the tomatoes. Cook for 5 minutes more, stirring frequently. Add the Swiss Chard , and cook, stirring frequently, for 6 to 8 minutes or until the chard is tender. Drain off any remaining liquid. Add the ricotta cheese, and season the mixture well with salt and pepper.
Preheat the oven to 450 degrees. On a floured surface, roll each ball of dough into an 8-inch round. Sprinkle two baking sheets with the cornmeal. Place two rounds of dough on each baking sheet. Put a portion of the vegetable compote in the center of each round. Moisten the edge of each round with a bit of water, and fold the round in half. Squeeze the edges tightly together with your fingers.
Bake the calzones for about 15 minutes, or until they are golden brown on the outside. Serve them hot.