Page 329 - Pie It Forward: Pies, Tarts, Tortes, Galettes, and Other Pastries Reinvented

Procedure for the aioli
In the bowl of a food processor, combine the garlic, egg, lemon

juice, maple syrup, and salt. Pulse the mixture until the garlic is
finely chopped and the ingredients are well combined. With the
processor running, very slowly add the oil until the aioli is
emulsified and thickens.

Assembly

1
. Preheat the oven to 350°F (175°C). Line a baking sheet with
parchment.
2

. Cut the chicken breasts on the bias into ½-inch (12-mm) slices.
Place the rounds of pizza dough on the prepared baking sheet.
Slather 2 tablespoons (30 ml) of the aioli on each round, leaving 1
inch (2.5 cm) clean around the edges. Divide the lingonberry
preserves between the rounds, spreading it on top of the aioli.
Arrange the chicken on the rounds, placing it on one half of each

round only, and leaving the border clear. Divide the cheese
between the two rounds, placing it on top of the chicken.
3

. Pull the unfilled half of each round over the chicken and cheese,
pinching the edges together and then tucking them under. Bake the
calzones for 30 minutes, or until the crust is a deep golden brown.